Slow-cooker Veggie Chili (rainbow Chili) Recipe

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Slow-cooker Veggie Chili (Rainbow Chili)

jennifer warnke

By
@bookofjen

Everyone, even the most carnivorous of folks, LOVES this chili..!


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Comments:

Serves:

A lot of people!

Prep:

1 Hr 5 Min

Cook:

6 Hr

Ingredients

8 oz
dry black beans, sorted and rinsed
8 oz
dry red beans, sorted and rinsed
8 oz
dry northern beans, sorted and rinsed
1 Tbsp
olive oil
1
large red onion, chopped
1
leek, chopped (optional)
3
green onions
4
garlic cloves, minced
2 Tbsp
chili powder (..more to taste!)
1 tsp
cumin
2 tsp
oregano, dried
1
sm red bell pepper, chopped
1
sm yellow/orange bell pepper (..or half of each for added color!)
1
green bell pepper, chopped
1 1/2 c
frozen corn
28 oz
can crushed tomatoes
1 pkg
(= 1 lb), tvp
water to cover, plus, two vegetarian vegetable bouillon cubes
3/4 tsp
sea salt (..or to taste.)

Directions Step-By-Step

1
Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
2
Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that’s why I use a slow-cooker!).
3
When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
4
Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
5
Serve with desired toppings.
6
Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
7
This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!

About this Recipe