Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.
Preparation Time
20 mins
Cooking Time
6 hr
Total Time
6 hr 20 mins
Calories
160 Calories
Recipe Instructions
Step 1
Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
Step 2
Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
Step 3
Cook on High for 6 to 8 hours.
Step 4
Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.
Ingredients
1 cup water
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 onion, diced
2 stalks celery, diced
1 tablespoon ground cumin
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground turmeric
1 (15 ounce) can vegetarian baked beans
1 cup diced carrot
1 teaspoon ground red pepper
1 (15 ounce) can dark red kidney beans, drained and rinsed
2 cubes vegetable bouillon, crumbled
1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
