Spicy Crock Pot Chili Beans & Cheesy Sauce

[Guest guest]

This is a variation of the Mary McDougall " Spicy Chili Beans " recipe done by

rem in message:

http://www.vegsource.com/mcdrecipes/messages/9917627.html . The directions

and comments in the recipe are hers.

 

I'll be making this up today and serving it over baked potatoes and covering

the whole thing with Cheesy Sauce, our family's new favorite non-dairy

cheese sauce recipe. I might toss a can of diced tomatoes in the crock if

there's room before serving, too.

 

 

Spicy Crock Pot Chili Beans

 

3 cups dried beans (pintos, red, pink, or any combination of the 3)

1 large onion, diced

7 1/2 cups water

2 Tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon oregano

1/2 teaspoon cayenne pepper

salt to taste - optional, but if using, add after beans are cooked through

 

Place all ingredients in a crock pot and cook on low for 10 hours. These are

spicy and delicious!! If you don’t like your beans really spicy, you can cut

back on the amount of chili powder and cayenne pepper. Add salt (if using)

at the end of the cooking time. Serve in individual bowls and top with

optional condiments: chopped cilantro, diced red onion, vegan sour cream,

shredded vegan cheese.

Or, just eat as is, they are so flavorful they stand on their own!

 

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* Exported from MasterCook *

 

Cheesy Sauce

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Vegan Sauce

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup nutritional yeast flakes

3 tablespoons whole wheat flour

4 teaspoons cornstarch

1/2 teaspoon salt

1 cup water

2 teaspoon mustard

 

1. Mix together all dry ingredients until blended.

 

2. Add water and stir.

 

3. In a saucepan over medium heat, heat until sauce has started to

thicken.

 

4. Add the mustard and stir until desired thickness has been reached.

 

 

Source:

" How It All Vegan (adapted by Maida Genser) "

Copyright:

" 2003 "

 

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Per Serving: 209 Calories; 2g Fat (7.4% calories

from fat); 18g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 653mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0