The following was inspired by Clean Green Simple.  I had originally wanted to make a quick vegetable chili that I could throw in the crock pot and forget about.  What I got: Chili-Stew!  The broth never thickened to a chili-kind-of-consistency but the chili flavor was there!  I topped my chili-stew with some Daiya brand vegan cheddar cheese that I found in my health food store.  It even melts and stretched like cheese!  Another noteworthy thing about this recipe is that you can throw whatever you have in your fridge/freezer into the mix.  You can’t mess this up.  There was so much left over I was able to freeze a nice big batch for the next time I don’t feel like cooking.


  • 1 can organic Garbanzo beans
  • 1 can organic red kidney beans
  • 1 can organic black beans
  • 2 carrots, chopped
  • 1 bag frozen corn
  • 1 bag frozen green beans
  • 1 medium onion, sliced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 6 cups water
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 1 tbsp cinnamon

Directions: Throw everything into the crock pot and cook on high heat for about 8 hours (or until you can’t stand waiting any longer)

Yields about 8 servings


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