Peachy Vegan Chili - with a Bourbon Kick!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker Meals
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium Vidalia onion, chopped
  • 1 organic yellow pepper, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 1 14.5-ounce can Muir Glen Organic Fire Roasted Diced Tomatoes
  • 2 15-ounce cans Simple Truth Organic Tri-Bean Blend (black, kidney, and pinto), drained
  • ½ cup V-8 juice
  • 1 large or 2 medium peaches, peeled and chopped
  • 2 tablespoons bourbon
  • 1 11-ounce package Beyond Meat Crumbles - Beefy or Feisty (your choice)
  • 2 tablespoons chopped organic cilantro
  • Sea salt and freshly ground pepper
Instructions
  1. Heat a large skillet (or Cuisinart Multi-Function slow cooker), add olive oil and sauté the chopped onion, followed by the yellow pepper and the garlic. Add cumin, cayenne, and sea salt. Feel free to double the cumin and cayenne if you like things spicy. (If using a regular slow cooker that doesn’t have a sauté function, transfer the contents of the skillet to the slow cooker at this point.)
  2. Add the fire roasted diced tomatoes, the drained beans, the V-8 juice, the chopped peaches, and the bourbon and cook on high for 2-3 hours.
  3. About 5-10 minutes before serving, add the frozen crumbles.
  4. Before serving, stir in the chopped cilantro, and taste for seasoning.
Notes
© 2017 by Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/peachy-vegan-chili-with-a-bourbon-kick/