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Vegan Chili Recipe (Video) Just Throw it in the Slow Cooker

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

by Brown Vegan

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)


In a large bowl, soak the kidney beans in water overnight.

After soaking, rinse the kidney beans and boil in a stockpot for 30 minutes in about 10 cups of water.

Add all of the ingredients (except for the vegan crumbles and jalapeño) into a slow cooker.

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.

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Coconut Mushrooms & Mashed Potatoes Recipe


Here's an delicious dinner that doesn't take a million hours to put together and has inexpensive ingredients.

Even though I didn't include this in the directions, I usually add in a teaspoon of cumin because I will find any excuse to use it. I'm addicted!

Never used canned coconut milk in a recipe? You're in for a treat! There's no weird coconut flavor in this dish and it makes a nice light gravy to go with the potatoes.


Coconut Mushrooms & Mashed Potatoes

by Brown Vegan

Keywords: saute entree vegan vegetarian

Ingredients (Serves 5)

    Coconut Mushrooms
    • 1 tablespoon coconut or olive oil
    • 1 large red bell pepper, chopped
    • 3 shallots, finely chopped
    • 4 garlic cloves, minced
    • 5 cups cremini mushrooms, chopped
    • 15 oz can of coconut milk
    • salt and pepper to taste
    • 1/2 cup fresh cilantro, chopped
    Mashed Potatoes
    • 2 lbs Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters
    • 1/2 cup unsweetened almond or soy milk (add more if necessary)
    • 1/4 cup vegan margarine (Earth Balance and Smart Balance are options)
    • 1 teaspoon salt (1/2 teaspoon more salt for the cooking water)
    • 1/2 teaspoon black pepper


    Mushroom Instructions

    Heat a large shallow pan on medium heat with oil. Add in bell pepper, shallots and garlic for about 3 mins. Then add in mushrooms, stirring frequently for 4 minutes.

    Pour in coconut milk and bring to a boil until liquid has reduced by half. Remove from heat and season to taste with salt and pepper.

    Mashed Potatoes Instructions

    Place potatoes into a large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add in 1/2 teaspoon of salt.

    Bring the potatoes and water to a boil.

    Reduce the heat to low to maintain a simmer and cover.

    Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

    When the potatoes are done, drain the water and place the potatoes back into the pot.

    Add in the milk, margarine, salt and pepper and mash with a potato masher.

    Add more milk to smooth out the potatoes, if necessary. Don't over­beat the potatoes or the mashed potatoes will end up gluey.

    Adjust seasoning.

    To serve: Scoop mashed potatoes into a bowl. Top with about 1⁄2 cup of coconut mushrooms and cilantro

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    Let me know what you think when you try this recipe :-)


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    Valentine's Day Dinner & Dessert | Cooking with My Hubby

    Valentine's Day is coming, so I thought it would be fun to do some cooking with Eric to celebrate on my YouTube channel.

    The menu:

    We made kale salad, portobello lasagna & chocolate-covered strawberries.

    Kale salad is one of my favorite salads. To prevent the bitter taste and make it easier to chew, we massage the kale for about 5 minutes and let it marinate for at least an hour (so make this dish first).

    Portobello lasagna is one of my mom's favorite dishes and she still doesn't believe the Field Roast sausage is really vegan. This dish is simple, delicious and perfect for skeptical male eaters.

    For the dessert, we used fresh strawberries, toothpicks & a bag of chocolate chips. Just melt the chocolate, dip the strawberries, place on parchment paper and set in the fridge for about an hour.

    Brands of vegan chocolate chips:
    Wegmans semi-sweet
    Enjoy Life
    365 Everyday Value dark chocolate

    Check out the video below and subscribe to my YouTube channel for more cooking videos and vlogs. Happy Valentine's Day!

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    Roasted Mushroom Ragu with Garlic Mashed Potatoes & Green Beans

    I love a nice comfort meal...especially since the snow is back. Sigh


    This roasted mushroom ragu recipe hit the spot and I wish I tripled (instead of doubled) this recipe.  It features accessible and inexpensive ingredients and the family really enjoyed this dish. It took me over an hour to put it together. Not to complain though because it was well worth the wait. Save this dish for the weekend and let me know if your fam loves it as much as mine.

    Be sure to double (or triple) this recipe for your family, since the original recipe serves only 2 people.

    Get the full recipe from Leafy Greens & Me

    Currently Reading: The Four Agreements & The Creative Habit

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