First time I have ever made chili without the meat and its been awhile since we had chili. But this was good… perfect for a cold Fall night and my hubby’s second meatless meals experience.
I didn’t follow a recipe because none I found online sounded good to me. So I winged it. In the slow cooker I threw together some black beans, kidney beans, pinto beans, some other beans that were in an unmarked jar, a chopped onion, some chopped garlic, a big can of stewed tomatoes, a jalapeno, and some vegetable stock. Oh and some cumin, chili powder, and other assorted spices.
Together with raw flax, sesame, almond pulp crackers… it was delish. The two younger kids did not like it though… too spicy. They ended up eating crackers, fruit and celery with almond butter.
Next time I will make some of Alicia Silverstone’s vegan cornbread from The Kind Diet… a book I am devouring right now. Just didn’t have any cornmeal or sorghum.
I must say that hubby loved this. He had one bowl at dinner time but after I went to bed he ate all the leftovers up… another meatless meals success story.
