Tuesday, May 12, 2015

Slow Cooker Three Bean Vegetarian Chili

Slow Cooker Three Bean Vegetarian Chili

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.


No comments:

Post a Comment