Crock pot vegetarian chili
This was a spectacular recipe for the cold weather we’ve been having. What was even better was that we didn’t really have to do anything to prepare this – slow cooker recipes are the best! This recipe is adapted from our trusty Favorite Brand Name: One-Dish Recipes & Secrets of Slow Cooking cookbook. This is our go-to cook book for slow cooker and one-dish recipes.
We made this on a Sunday and let it cook while we ran our errands. But really, you could cook this during the week, too. It’s super easy to throw together and doesn’t take that much prep work. So, throw it together, run your errands and come home to eat! You’ll also want to remember that the heat in jalapeño peppers live in the ribs and seeds; remove the ribs and seeds if you want less heat (we removed them in our batch). So, if you’re looking for something to warm your tummies in this chilly weather, try this one out! 🙂 Have fun and enjoy!
What you need:
1 tbsp extra-virgin olive oil
1 finely chopped onion
1 chopped red bell pepper
2 tbsps minced jalapeño pepper*
1 jalapeño pepper, sliced for jalapeño rings*
2 cloves garlic minced
1 can (28oz) crushed tomatoes, undrained
1 can (14.5oz) black beans, rinsed and drained
1 can (14oz) garbanzo beans, rinsed and drained
1/2 cup corn
1/4 cup tomato paste
2 tsp sugar
1 tsp ground cumin
1 tsp dried basil leaves
1 tsp chili powder
1/4 tsp black pepper
Sour cream and shredded cheddar cheese (optional)
*The heat in jalapeño peppers live in the ribs and seeds. For less heat, take out the ribs and seeds.
What to do:
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, jalapeño pepper and garlic; cook and stir 5 minutes or until vegetables are tender.
- Transfer veggies to slow cooker. Add remaining ingredients except sour cream and cheese. Mix well. Cover; cooker on LOW for 4 to 5 hours. Top with sour cream and cheese, if desired.