Crockpot Vegan Chilli and Corn Bread

Chilli and corn bread is perfect for fall!  I love this recipe because you can throw it all in the crockpot and it's ready to go when you  home. 

You can use canned beans if you want (and that is certainly a little easier), but I buy dried beans (which are cheaper and healthier).  I use three kinds of beans; black, red kidney and white kidney.  If you use dried beans you have will have to soak them for at least 6 hours (I do mine overnight).

Dried Beans

Soak each of the different kinds of beans in seperate containers.  Make sure before you add water her look through the beans to make sure there are no stones (sometimes there are in dried beans).  Submerge the beans completely with water.  Soak for 6+ hours our overnight.

When you are getting ready to put everything in the crockpot, rinse the beans in a colander.

Ingredients

1. 1 Large Diced Sweet Potato
2. 1 Large Red Potato
3. 1 Medium Sized Zuchinni
4. 1 Large Carrot
5. 1 Medium Red Onion
6. 1 Green Pepper
7. 1 Cup of Chopped Celery
8. 1-2 Jalepenos (depending on spicy you like it)
9. 1 Can of Kernal Corn, Drained
10. 3 Gloves of Garlic
11. 2 Small Cans of Tomato Paste
12. 1 Cup Each of Dried Red Kidney, White Kidney and Black beans (measure when dry)
13. 2.5 Cups of Water
14. 1-2 Tsp of Chili
15. 1/4 Tsp of Salt
16. 1/4 Tsp Black Pepper
17. 1/4 Tsp Red Pepper
18. 1/3 Tsp Soy Sauce

Chop up all ingredients and combine in the crockpot.  Stir well to assure that all the ingredients are mixed well.

Cook on low of 8 hours or on high form 4 hours.  Stir well before serving.  You can throw some vegan cheddar on top too!

Cornbread

Ingredients

Ingredients

1. 1/2 cup cornmeal
2. 1/2 cup whole-wheat pastry flour
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 cup applesauce
6. 1/2 cup soy milk
7. 1/4 cup agave nectar
8. 2 tablespoons canola oil (safflower works well to)

Preheat oven to 325 degrees. Lightly grease an 8 X 10 pan. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the greased pan. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Both of these recipes are really quick and easy.  Prepare is the most time consuming of both.  I love to make this when I have company coming over because non-vegans love it!  My ex once told me that the cornbread was better than his mothers!  It's great to make salsa and guacamole from scratch to serve with chips for this meal too.