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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetarian Slow Cooker Chili

6.0

1 tablespoon olive oil (optional)

1 medium onion, diced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

2 medium carrots, diced

4 garlic cloves, minced

1 (14 ounce or 400 gram) can black beans, drained and rinsed

1 (14 ounce or 400 gram) can red kidney beans, drained and rinsed

1 (14 ounce or 400 gram) can pinto beans, drained and rinsed

1 (28 ounce or 800 gram) can fire roasted tomatoes

2 tablespoons mild chili powder

2 tablespoons ground cumin

1 ½ teaspoons ancho chile powder

1 teaspoon dried oregano

Salt and pepper, to taste

Optional step: Heat the oil in a large skillet, then add the onion, peppers, and carrots. Sweat the vegetables for about 5 minutes, until they start to soften. Add the garlic and cook it with the vegetables for about 1 minute, until very fragrant, stirring constantly.
Place all ingredients into a large (5 quart or larger) slow cooker. Stir to combine.
Cover and cook on high for about 3 hours, or on low for about 5 hours, until the sauce is thick and the vegetables are tender.
Turn off the heat and season the chili with salt and pepper to taste.
Ladle into bowls and serve.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 2 weeks ago

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