I don't know about you, but I love a good bowl of chili! Pair it with some corn bread and it's oh so delicious. That's exactly what I made for dinner last night. A pot of vegan crockpot chili and some vegan corn bread muffins on the side. It was great! I had some leftovers and after giving my neighbor a bowl to try (I love to introduce people to vegetarian / vegan foods) I had some to put in the fridge. This afternoon, I had a veggie dog and topped it with some of the leftover chili to make a vegan chili dog. Yummy!

Vegan Crockpot Chili Recipe / Vegetarian Crockpot Recipe

What you need:

1 bag of your favorite veggie burger crumbles (I usually use gardein brand)
2 cans of kidney beans, rinsed and drained ( I buy organic. You could also use 3 cups of cooked kidney beans not from a can)
1 28-ounce can of diced tomatoes, undrained (I use Muir Glen organic)
2 tbs. tomato paste
2.5 cups of water
1/4 cup brown sugar
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1-2 tbsp chili powder (The kids don't like it spicy, so I use 1 tablespoon if they will be eating the chili, but you can use 2 tbs.)
dash of salt and pepper

What to do: Mix all the ingredients  to make the vegan chili recipe into your crockpot. Cover and cook on high for four hours, or on low for 8 hours. Serve it up with some cornbread... yum! You can either make your own homemade cornbread, or use the Jiffy vegetarian one.