Vegan Chili Recipe, for Slow Cooker or Stovetop

INGREDIENTS

3 cups

cooked kidney beans, with 6 cups cooking liquid (how to cook beans)

OR: 2 cans kidney beans, drained and rinsed, plus 6 cups water or soupstock

OR: Half and half kidney and black beans

1 cup

uncooked bulgar or cracked wheat

1 6 ounce can

unsalted tomato paste

2 tbsp

olive oil

Optional: 1 can crushed or chopped tomatoes

Optional: Hot sauce

Optional: 1 medium red onion, peeled, quartered and diced

red pepper, diced

green pepper, diced

medium carrot, diced

stalks celery, diced small

jalapeño peppers, halved, seeded, and minced, about 1 Tbsp (for more heat use 2 jalapeño peppers)

1 tbsp

fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried

2 cloves

garlic, peeled and minced (approx. 1 Tbsp)

1/2 tsp

chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery

bay leaves

1/2

cinnamon stick

2 tsp

each: paprika, gr. cumin, coriander

1 tsp

each: dried thyme, basil, oregano

1 cup

fresh or frozen corn kernels

1/2 cup

minced parsley or cilantro

2 tbsp

Braggs Liquid Aminos, or low sodium soy sauce

Fresh ground black pepper