slow cooker vegetarian chili
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.
prep time
10 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
8 Servings
Ingredients
- 3/4 cup vegetable broth
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 - jalapeno pepper, seeded and chopped
- 2 teaspoons worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 can (28 ounce) diced tomatoes, undrained
- 2 cans (15 ounce each) black beans, rinsed and drained
- 2 cans (15 ounce each) kidney beans, rinsed and drained
- GARNISH:
- - sour cream
- - jalapeno pepper, seeded and chopped
How To Make slow cooker vegetarian chili
-
Step 1Combine 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.
-
Step 2Garnish with sour cream and chopped jalepeno peppers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes