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
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
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.
- 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
For a beautiful assortment of kitchen necessities and food gifts for the whole family, check out the deals at these online stores.
- Great Jones pots, pans and baking dishes
- The California Wine Club
- Wine of The Month Club
- JoyJolt Glassware
- Seven Sisters Scones
- Southside Market
Are you ready to have some delicious fun in the kitchen?