Slow Cooked Great Northern Bean Chili (Vegan/Vegetarian)

• 1 lb. bag Great Northern Beans
• 1 yellow onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 - 4 oz. can chopped mild green chiles
• 1 - 4 oz. can chopped hot green chiles
• 2 tbsp. crushed garlic
• 1 tbsp. cumin
• 2 tsp. coriander
• 2 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• freshly ground black pepper
• 6 cups reduced sodium vegetable broth
• 2 tbsp. nutritional yeast
• Avocado, for serving

Pour the beans into a large bowl and cover with water 2-3 inches over the top.  Let soak for at least 4 hours. 

Drain the beans and add them to your Crock Pot.

Heat a large skillet over medium heat and generously spray with avocado oil spray.  Add the onion and jalapeno and cook until starting to soften, about 5 minutes.  

Add the green chiles, garlic, cumin, coriander, oregano, red pepper flakes, cayenne, salt & pepper, stir to combine and cook for 2 minutes.

Pour the onion mixture over the beans in the Crock Pot, pour the broth over the top, add the nutritional yeast, and give it a good stir.

Cover, and cook on low for 7 hours.  Yields five 1 1/2 cup servings.

Serve with plant based (or regular) cheese & avocado chunks.  Enjoy!

One Pot Lentil & Bean Chili (Vegan/Vegetarian)

• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 2 tbsp. chopped garlic
• 2 tbsp. chili powder (divided)
• 2 tbsp. cumin (divided)
• 1 tsp. coriander
• 1 tsp. oregano
• 1 tsp. paprika
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 2 - 15 oz. cans diced tomatoes with basil, garlic & oregano, undrained
• 3 tbsp. tomato paste
• 4 cups reduced sodium vegetable broth
• 3/4 cup dry brown lentils
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can sweet corn, drained

Heat a large pot over medium heat.  Generously spray with avocado oil spray and add the onion and red bell pepper.  Cook until starting to soften, about 5 minutes.  Add jalapeno and garlic to the pot and stir to combine.

Add 1 tbsp. chili powder and 1 tbsp. cumin to the pot along with the diced tomatoes, tomato paste and broth and stir to combine.  Raise heat to bring it to a boil.

Once boiling add the lentils and reduce heat to a gentle simmer.  Allow it to simmer for 20 minutes, uncovered, stirring occasionally, until lentils are tender.

Add the kidney beans, black beans, corn and remaining seasonings to the pot, cover and allow to simmer, covered, for 20 minutes, covered, stirring occasionally.

Yields six 1 3/4 cup servings.   Enjoy!

Served with a light sprinkling of plant based provolone.  YUM!