Vegan Chili Made in Your Slow Cooker
Slow cookers are great for busy days when you just want to start your meal and forget about it until it’s done.
I have also become a big fan of using my crock pot in the Summer when the weather is hot.
My family can have a good meal and I don’t have to heat up the whole house by turning on the oven and don’t have to work up a sweat while cooking over a hot stove.
My Slow Cooker Vegan Chili is a twist on the typical non-meat tomato based chili.
The Ketit mango and citrus add unique flavor to this dish.
Slow Cooker Vegan Chili with Mango
Serves 2 as a main dish or 4 as a side dish
Prep time 5 minutes, Cook time 2 hours
Ingredients:
2 pkgs Melissa’s Red Kidney Beans
2 cups Mango, cubed
1 cup Mexican Onions, chopped
1 T Minced Garlic
1 Orange, peeled and chopped
2 Limes, juiced
Salt to taste
1/2 cup Cilantro, chopped
1 t Cumin
1 t Hatch chile powder
Instructions:
Add beans, mango, onion, garlic, oranges, limes and a bit of salt to slow cooker. Stir.
Cook on high for 1 1/2 hours.
Stir in cilantro, cumin and chile powder.
Cook on high for 30 minutes.
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
Mango Recipes
- Strawberry Mango Vegan Sorbet Shake
- Chunky Mango Popsicles
- Blended Mango Margarita
- Tropical Smoothie Without Banana
- Jalapeno Mango Salsa
- Mango Lime Guacamole
- Coconut Mango Smoothie
- Strawberry Mango Jam
- Mango Strawberry Salsa
- Cranberry Mango Salsa
- Mango Passionfruit Smoothie
- Slow Cooker Vegan Chili with Mango
- Mango Lime Sorbet
- Roasted Mango with Balsamic Vinegar
- Mango Ginger Juice
Are you ready to have some delicious fun in the kitchen?