Vegan Chili Beans

Ingredients

• 2 cups Dried Pinto Beans
• 2 cups Dried Navy Beans
• 3 cups Water
• 32 ounces, weight Vegetable Broth
• 1 whole Yellow Onion, Medium, Diced
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Diced Or Grated
• 1 can (14.5 Oz. Size) Fire Roasted Diced Tomatoes With Green Chilies
• 1 jar (12 Oz. Size) Salsa
• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Cumin

Preparation Instructions

Rinse and soak beans in the crock overnight with 1 inch of water above the beans. In the morning, drain and rinse beans again.

Place soaked, drained, rinsed, beans in crockpot and add the water and veggie broth.

Saute onions in olive oil over medium high heat until transparent, adding garlic during the last minute of cooking. Add to the crock pot. Add tomatoes, salsa and spices to crockpot. Stir, cover and cook on high for 2 hours then turn to low for 4 hours.

Serve with your favorite corn bread or corn chips.

Note: I used orca beans instead of pinto beans. They have a slight black-eyed pea flavor and are delicious. They aren’t easy to find so pinto beans or even black-eyed peas will work fine!