Homemade Black Bean Chili Vegan & (Easy)
On Saturday, September 21, Homemade Black Bean Chili was on my mind, which I made for our Church’s “Fall Festival”. The Fall Festival was mainly to show the different areas of our Church’s ministries. Along with that there was an antique car show, a cowboy quick-draw, a bouncy house for the kids and of course a chili cook-off and pie & cake judging!
So I had to make this easy, Black Bean Chili in the crock pot! It was delicious and the flavors were all merged together for a scrumptious homemade black bean chili! It was meatless, Vegan, & Plant Based!
Bob and Darlene Puffer, of “The Puffers” fame gave an hour long gospel concert at the end of the day! What a wonderful ministry they have and they travel all over the country giving concerts!
I have always loved chili especially remembering how delicious my mom’s chili was. I loved it! I guess I could never get enough chili no matter the time of year.
I must confess the judges gave First place to another delicious chili made by a Texas girl and it was good!
But my delicious, homemade black bean chili came in First place voted as the crowd favorite! Way to go Chuck! That’s me!
So needless to say this is a terrific recipe! Many thanks to Klunkers Kitchen for the idea!
Black Bean Chili
- 4 15 oz Black Beans
- 4 cloves of garlic minced
- 1 Med. to Large Onion
- 2 15 oz Crushed or diced tomatoes
- 1 6 oz Tomato Paste
- 1 tbsp brown sugar
- 1 tsp cumin
- 2 tbsp chili powder
- 1 tbsp Paprika
- 1 tsp garlic powder, yes more garlic flavor
- 1-2 tsp crushed red pepper flakes
- 1 cup TVP- used 2 chopped up Boca Burgers
- ½ cup vegetable broth
- salt and pepper to taste
- Mix everything together in a slow cooker and set on low for 6 hours or on high for 4 hours. Stir 2-3 times during cook time.
- Is great with homemade sour cream or over baked potatoes, which we did!
Enjoy, this is so delicious! We didn’t use sour cream but it would probably add to the flavor, you decide!