I've been working on ways to be more consistent with my YouTube channel.
Even though making videos is a huge part of my brand, I feel like I didn't make many videos over the summer.
Hell, I KNOW I didn't make many videos. Three videos for the whole summer to be exact.
This is unacceptable, so streamlining the process is what I have to do to finally get back on track.
I cut out a couple of my usual steps in this chili video, so I could quickly film and edit.
The steps I skipped? Writing a script and recording my voiceover part.
As much as I love video, I will be the first to admit that it can be a lot of work when you're working on a trillion other things. *sigh*
I can talk to you about YouTube, podcasting, social media and building a business and brand for hours, but I'm sure you came for the food.
So let's get to the recipe & video....
I love chili! It's easy, filling and versatile.
We usually have it with rice or cornbread the first night and on tortilla chips with lettuce (sometimes this queso recipe) and salsa the next day.
The measurements in the recipe below is enough for one night for us, so I double the ingredients to stretch it out.
Vegan Chili Recipe - Throw It In the Slow Cooker
Cook Time: 6-8 Hours
Keywords: slow-cooker entree vegan vegetarian
Ingredients (Serves 5)
- 1 lb kidney beans, soaked for 8 hours-then drained & rinsed
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 24 oz can of diced tomatoes
- 2 cups vegetable broth
- 2 jalapeño peppers, diced (add seeds based on how spicy you want the chili to be)
- 1 package of vegan meatless crumbles (optional)
Add all of the ingredients into a slow cooker except for the vegan crumbles and jalapeño.
Turn on and cook for 6-8 hours or until the kidney beans are soft.
During the last 30 minutes, mix in the crumbles and jalapeño.
Also, check your seasoning and add more salt, if necessary.