Vegan Slow Cooker for Beginners Cookbook Giveaway




Vegan Slow Cooker for Beginners (Rockbridge Press) will take the time and frustration out of cooking vegan at home. This cookbook has 150 easy and delcious vegan slow cooker meals perfect for the busy vegan.

This is a great starter book for creating hearty vegan slow cooker meals. There are recipes for breakfast, snacks, sides, appetizers, soups, stews/chilies, beans/grains and vegetables.

Vegan crowd-pleasers, such as Black Bean Breakfast Burritos, Vegan Eggplant Parmesan, and Chocolate-Peanut Butter Cake – this cookbook has it all!

I had to offer up this wonderful chili recipe for the giveaway today. It is Superbowl weekend – if you didn’t know – and who isn’t looking for a chili recipe to serve at a party? I know I am!

This is a super easy chili to make, it took no time at all to throw all the ingredients into the slow cooker and hit the timer. It’s cooking now and it smells delicious! So, make it today for Superbowl because chili is ALWAYS better the next day.

Black Bean and Chipotle Pepper Chili


Black Bean and Chipotle Pepper Stew/Chili
Recipe type: Stew/Chili
Serves: 6-8
Chipotle Peppers are ripe red jalapeno peppers that have been smoked and dried. Chipotle literally means "smoked chili." The vast majority of these peppers come from Chihuahua, a state in northern Mexico
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups vegetable stock
  • ¾ cup uncooked quinoa, rinsed
  • 1 large red onion, diced
  • 1 large green bell pepper, seeded and chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 or 2 chipotle peppers
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Sea salt and cracked pepper to taste
  • Chopped fresh cilantro, for garnish
  • Diced avocado, optional
  1. Combine the beans, tomatoes with their juices, vegetable stock, quinoa, onion, green and red bell peppers, garlic, and chipotle peppers in the slow cooker.
  2. Stir in the chili powder, coriander, cinnamon, sea salt, and black pepper.
  3. Cover and cook on low for 6 to 8 hours or on high for 4 hours.
  4. Removed the chipotle peppers
  5. Ladle the stew into bowls, garnish with the fresh cilantro, and serve hot with diced avocado, if desired.
I diced the chipotle peppers and did not remove them. I also cooked the quinoa separate. Reheat the quinoa when ready to serve the stew/chili and stirred it into each serving.

***** This Giveaway is now closed ******

And now for the GIVEAWAY and Good Luck!

To enter the contest, leave a comment sharing some of your favorite Superbowl recipe.

Don’t forget to leave your contact information so I can let you know if you win. =)


You MUST leave each entry as a SEPARATE comment or only one comment will count.

  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Subscribe to Virtually Vegan Mama
  • Follow Virtually Vegan Mama on Twitter
  • Follow Virtually Vegan Mama on Pinterest
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Slow Cooker for Beginners! @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Saturday, February 8, 2014,  at 11:59 p.m. EST.

Winner will be announced on Sunday, February 9th, 2014, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!



Can’t wait and you need this book now. Well, don’t fret, you can buy it here: Vegan Slow Cooker for Beginners

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  1. says

    This is my first Super Bowl as a whole foods plant eater but I usually enjoy a big pot of chili with brown rice in the bowl first then a big scoop of chili on top with lots of toppings like green onions, cilantro and avocado.

  2. Angie Downey says

    Black Bean and Cheese Taquitos

    1 Can of Trader Joe’s Jalapeno re-fried Black Beans
    Vegan Cheese
    At least 15 Corn Tortilla’s (I like Diana’s because they are a good size, have decent calorie count and are classic Mexican corn tortilla’s.)

    You will need to warm the tortilla’s two to three at a time on a flat skillet or tortilla warmer.
    Once the tortilla’s are warmed, remove from the stove and layer a spoonful of beans with cheese in the tortilla and roll up and place seam side down so that the taquito does not unroll. Roll up the next one and then place the two taquitos together seam side together and use toothpicks to keep together. Then place aside for frying. Continue to roll until you run out of ingredients. Then deep fry until golden brown and crispy on both sides.

    If you would prefer to bake them preheat the oven to 425 and prepare a cookie sheet with tinfoil and spray with cooking spray or coat with oil. You will place the taquitos seam side down on the cookie sheet as you roll them. Coat the taquitos with oil or cooking spray. Bake for 15 – 20 minutes or until they start to brown and crisp. Then pop them in the broiler for a few minutes to really crisp them up.

    Serve with Salsa


  3. MJ says

    I made crepes tonight. Filled them with a vegetable soup thickened with moong dahl (those are the tiny split mung beans that make a soup so creamy). Ironically, the soup is the one recipe I use my slow cooker for. Then, for desert, strawberry slices with coconut milk yogurt with maple syrup on top.

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