My last recipe was in preparation of Chris coming home over the summer. It was Slow-Cooker Vegetarian Chili and was really great. I wanted to try getting some good meatless meals going in the slow-cooker and a vegetarian chili seemed like a great way the start. I loved the way this turned out, but it was just a bit soupy. I served it (including for lunch) over a portion of brown rice and it make a great meal. But I wanted to make a new version that was a bit more chili. So I swapped out some ingredients and am working on a take two! This was fantastic and will be on the short list of recipes to make! Great comfort food for meatless meals.
Ingredients (serves 4-6)
1 small Red onion, chopped
1 small Yellow onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 medium Sweet potato, peeled and cut into 1⁄2-inch pieces
5 tsp Garlic (or cloves), chopped
2 tbsp Chili powder
1 tbsp Cumin, ground
1 tbsp Cinnamon
1 1/2 tsp Kosher salt
1/2 tsp Ground black pepper
1/4 tsp Ground red pepper (adjust to taste)
1 15 oz can Black beans, rinsed
1 15 oz can Kidney beans, rinsed
1 15 oz can Pinto beans, rinsed
1 14 oz can Petite-diced tomatoes
1 28 oz can Crushed tomatoes
1/2 cup Vegetable broth
1. In a large slow cooker, combine the fresh ingredients (red onion, yellow onion, red bell pepper, green bell pepper, sweet potatoes, and garlic) .
2. Add the dry spices over the vegetable mixture (chili powder, cumin, cinnamon, Kosher salt, black pepper & red pepper).
3. Add the black beans, kidney beans, pinto beans, diced tomatoes, crushed tomatoes, and vegetable broth to the mixture.
4. Cover and cook on low for 7-9 hours. Stir thoroughly and cook for 2 more hours.