Chili Night!

I love vegan chili, and over the years, I have combined ideas from recipes I've found all over the place and forged my own, unique vegan chili recipe. Tonight is the first time I've ever eaten this chili as an actual, practicing vegan. To the left, you'll see a photo of all the ingredients (minus cilantro) ready to start cooking in the crock pot.

This chili recipe is SO delicious and filling and warm. Everyone cleaned their bowls...even Lizzie.

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Project 1:29 Chili

1bag of vegan burger crumblies or textured vegetable protein (12oz)
1 15oz can black beans
1 15oz can kidney beans
1 15oz can garbanzo beans
2 cans of diced tomatoes w/chilies
1 bell pepper (any color), chopped
1 yellow onion, medium, chopped
2 stalks of celery, with leaves, chopped
I cube of cilantro boullion (use veggie boullion if you can't find cilantro), dissolved into:
1C warm water
3T molasses
2T chili powder
1tsp cumin
1/4C fresh cilantro leaves, chopped

In a crock pot (slow cooker), stir together all ingredients EXCEPT the cilantro leaves. Cook on high for 2-3 hours. If you like thick chili, remove a ladel full of the liquid at this point and stir in 2T of flour and add this to the pot. Toss in the cilantro leaves, stir, and cook for another 30 minutes.