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Recipe from
healthyslowcooking.com
Slow Cooker Vegan Cincinnati Chili
11 ratings · 8hr · 3 servings
Kathy Hester | Cookbook Author & Cooking Instructor
50k followers
Ingredients
Produce
• 1 Bay leaf
• 3/4 cup Beluga lentils
• 2 cloves Garlic
• 1/4 tsp Hot pepper, ground
• 1 Hot pepper, Ground
• 1 1/2 cups Tomatoes
Pasta & Grains
• 2 cups Pasta, cooked
Baking & Spices
• 1 Pinch Allspice, ground
• 1 tsp Chili powder
• 1/8 tsp Cinnamon, ground
• 1 tsp Cocoa powder
• 1 Dash Nutmeg, freshly ground
• 1 Salt
Nuts & Seeds
• 1/2 tsp Cumin, ground
Liquids
• 1 1/2 cups Water
Other
• 1/2 cup Ground vegan crumbles, , either store-bought or make-your-own gluten crumbles (page 18) or use 1/2 cup (87 g) cooked quinoa for soy-free** and gluten-free***