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Mango Beet Chili (Vegan) by

Tags: vegan, crockpot


Items Group 1
4 fresh tomatoes, chopped
4 green chilies, chopped and de-seeded
4 mangoes (slightly soft, not mushy), chopped into 1cm-1in cubes
6 beets, peeled and cut into 1in cubes
2 cans of black beans, drained and rinsed
2 cans of chick peas, drained and rinsed
3 tbsp Valentina picante sauce

Items Group 2
1/4 cp cooking oil
1 small garlic bulb (all cloves), minced
1 medium-large yellow onion, chopped
1 2cp can of tomato sauce (not tomato paste, not pasta sauce)
2 tbsp cumin
3 tbsp chili powder
1/8 cp white sugar
2 bullion cubes (2 tbsp better than bullion)

Items Group 3
1cp water
1 bullion cube (1 tbsp better than bullion)
1 cp dry textured vegetable protein


1. Group 1: Prepare all of the Group 1 items and put them in the crock pot. Do not start cooking yet.

2. Group 2: Heat oil in small sauce pan. Add onions and garlic to hot oil and cook for a few minutes until onions are soft. turn heat to medium-low. Add all other ingredients, let simmer a few minutes. Add contents of sauce pan to crock pot. Do not start cooking yet.

3.Group 3: Bring water to a boil in a small sauce pan. Add bouillon cube and let dissolve. Remove from heat and add textured vegetable protein. Mix and fluff with a fork. Add sauce pan contents to crock pot.

4. Mix crock pot contents and cook on low or medium low for 6 hours or until beets and squash are tender.

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