Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

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.
Slow Cooker Vegetarian Chili
Slow Cooker Vegetarian Chili
Slow Cooker Vegetarian Chili
Slow Cooker Vegetarian Chili

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
  • 1 cup coconut milk (Optional)

Categories

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