Crockpot Vegetarian Chili

Crockpot Vegetarian Chili

Crockpot Vegetarian Chili – This delicious vegetarian chili is easy to prepare. Just place the ingredients in a crock pot for several hours and you have a warm, hearty and nutritious chili. This recipe makes the most of four kinds of beans and butternut squash – a fall favorite. What sets it apart from other chili recipes is the addition of jalapenos and hot sauce. Be sure to cook it for your next game night.

When I first heard of this vegetarian chili, I though somebody must be joking with me. However, with much prodding from my family, I decided to fix it. I now regret waiting so long. This Crockpot Vegetarian Chili is really good. I still prefer my chili with meat, but for a change of pace this is good choice.

Crockpot Vegetarian Chili

Crockpot Vegetarian Chili

Ingredients

  • 28-ounces (4 large) fresh diced tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white (cannellini) beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) Garbanzo Beans, rinsed and drained
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 jalapenos chopped and de-seeded
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 to 2 teaspoons hot sauce
  • 3 sweet potatoes- peeled and chopped
  • 1/2 cup shredded Monterey jack cheese
  • 1/3 cup chopped fresh cilantro leaves (or basil)
  • Salt and freshly ground black pepper

Directions

  1. Combine all ingredients, except the shredded cheese, cilantro and salt and pepper.
  2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  3. Just before serving, top each serving with shredded cheese and cilantro.
  4. Salt and pepper to taste.

Thanks a lot to Renown Health for this handy video and especially for this delicious Crockpot Vegetarian Chili recipe.

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