Crock pot Chili

Today shall be a day for cooking. I love cooking, and since I've got nothing to do but study, and play soccer later, I thought I'd cook up a storm! I made (non-vegan) french toast for breakfast. And I'm making almond nut butter cup cakes later today. I will post a recipe for that. For now...

I’m in the “get rid of food and use what you have and spend less money” mode. So I threw together this one pot chili from some leftovers and a bit of fresh vegetables.

Crock pot veggie chili

1 can red beans, drained
1 can black beans, drained
1 large can (any heat) salsa (I used Pace brand) + a bit of leftover salsa
1 small zucchini, cut into quarter chunks
1 package fresh mushrooms (no idea what variety they were)
10 baby carrots, cut into bite sized chunks
½ package veggie crumbles (I used Yves brand)
left-over (frozen) rice
1/2 bag frozen fiesta mix (corn, black beans, onions, green and red peppers)
6 oz can tomato paste
water to allow for absorption


Dump everything into a crock pot and cook on low all day. If you’re in a hurry you can also cook it on high. Everything’s pretty much pre-cooked anyway, the flavors just need to blend together.

Quick Chilli

So I got back from Europe, where I spent a ginormous amount of money. So I'm trying my best to eat in as much as possible. I call it, the quick chilli, since it was a quick meal.

1 glass jar of Newman's Own tomato and garlic spagetti sauce
1 bag spinach
2 cans beans (kidney and chilli in my case)
1/2 packet of veggie crumbles (forgot the brand)
spices to season

1. Put the spagetti sauce and raw spinach in the blender and blend until well chopped and smooth.
2. Dump it into a pot and add beans and crumbles and spices.
3. Heat until warm.
4. Serve! I made some jasmine rice, but also served it over leftover pasta.