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. Thanks to Melissa’s Produce for the ingredients.
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.
