Navy Bean Chili
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Navy Bean Chili
Serves 6-8


2 lbs. Navy Beans, dried
5-6 Carrots, medium to large size
2-3 Onions, medium size
1 Celery, rib
5-6 Garlic, cloves
1 Chipotle Pepper
2 tbsp. Chili Powder
2 tbsp. Cumin, ground
1 tbsp. Sweet Basil, dried leaves
1 lb. Corn, frozen kernels
1 - 28-oz. can Crushed Tomatoes
(To enlarge the photo of the Navy Bean Chili, click on the photo or link)


We prepare this recipe in our 6-1/2 quart slow cooker (Crock Pot).  If you have a smaller slow cooker, or wish to make less, cut the recipe in half.

The night before we want to eat the navy bean chili, we preheat 10 cups of cold water to boiling in a pot on the stovetop, or in cups in our microwave oven.  We turn the slow cooker on to "high".  While the water is heating, we clean and wash the beans and place them in the slow cooker.  When the water is boiling, turn off the stovetop heat and carefully pour the hot water into the slow cooker with the beans.  Mix the beans and water together.  Cover the slow cooker and turn the heat down to "low".

In the morning, wash and peel the carrots, onions and garlic, and wash the celery rib.  Cut the veggies into pieces and place in the container of a high speed blender such as a Vita-Mix.  Add the chipotle pepper.  Add a cup of cold water, cover the container and run the blender at high speed until the contents are creamy smooth.  Pour the contents into a glass baking dish and heat to boiling in a microwave oven.  When the  veggies are cooked, add them to the slow cooker, mix well, cover the slow cooker, and turn the heat up to "high".

Open the package of frozen corn and pre-cook in the same baking dish used for the veggies.  While the corn is cooking, uncover the slow cooker and add the chili powder, cumin, and basil to the slow cooker, and mix well.  When the corn is cooked, add to the slow cooker, and mix again, and recover the pot.

Open the can of crushed tomatoes, and preheat them the the same baking dish.  When hot, uncover the slow cooker and carefully add the crushed tomatoes, and mix well again.  Recover the pot and when the contents begin to boil, reduce the heat to "low", and let simmer until you're ready to eat.

When ready to eat, turn off the slow cooker and mix well.  If the chili is thicker than you desire, a little additional boiling water can be added and mixed in.

Serve with a large tossed salad and enjoy.  Leftover chili can be stored in the "cooled" covered slow cooker pot in the refrigerator for a couple days.

Ingredients information

Basil, Sweet Dried

Beans, Navy



Chili Powder

Corn, Frozen

Cumin, ground


Onions, Yellow

Peppers, Chipotle

Tomatoes, Crushed
A generous amount of Love:
it makes everything taste better!

Utensils and Equipment Information

Crock Pot

Dish, Glass Baking


Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

A loving cook:
he or she makes everything taste better!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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