Slow Cooker Vegetarian Chili

Russ Myers

By
@Beegee1947

Chili – with its endless variations and, more often than not, the inclusion of protein-rich beans – lends itself perfectly to vegetarian diets. And the Crock Pot is the perfect place to brew up a warm, hearty vat of chili.


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Comments:

Serves:

8 Servings

Prep:

10 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3/4 c
vegetable broth
1 c
chopped onion
2 clove
garlic, minced
1
jalapeno pepper, seeded and chopped
2 tsp
worcestershire sauce
2 tsp
chili powder
2 tsp
ground cumin
1/2 tsp
pepper
1/2 tsp
salt
1 can(s)
(28 ounce) diced tomatoes, undrained
2 can(s)
(15 ounce each) black beans, rinsed and drained
2 can(s)
(15 ounce each) kidney beans, rinsed and drained

GARNISH:

sour cream
jalapeno pepper, seeded and chopped

Directions Step-By-Step

1
Combine broth, onion, garlic, jalepeno pepper, Worcestershire sauce, chili powder, cumin, black pepper, salt, tomatoes, black beans and kidney beans in a 6-quart electric slow cooker.

Cover and cook on LOW setting for 8 hours.
2
Garnish with sour cream and chopped jalepeno peppers.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy