Slow Cooker Vegetarian Chili
1 tablespoon olive oil
1 medium onion, diced
1 medium green bell pepper, diced
1 clove garlic, minced
1 (14-ounce) can red beans drained and rinsed
1 (14-ounce) can red kidney beans drained and rinsed
1 (14-ounce) can pinto beans drained and rinsed
1 (14-ounce) can crushed tomatoes, no salt added
1 (14-ounce) can tomato sauce (no salt added)
8 ounces vegan ground burger (e.g., Boca meatless grounds)
1 to 1-1/2 tablespoons MILD chili powder
1 tablespoon cocoa powder
1 tablespoon molasses
1 teaspoon ground cumin
salt, to taste
1. In a pan, heat olive oil in a pan over medium heat. Add onions and bell pepper; saute until onions are translucent. Add garlic; saute for 1 minute.
2. In a slow cooker, add remaining ingredients (red beans, red kidney beans, pinto beans, crushed tomatoes, tomato sauce, vegan ground burger, chili powder, cocoa powder, molasses, cumin, and salt), then onions-pepper mixture.
3. Cook on low for 6 to 8 hours.
HINT: Good spices are VERY important. I have never had much luck with store bought chili powder, it always seems too spicy. I like to use mild chili powder from our local spice store. You get more chili flavor without so much heat.
Source of recipe: I wrote this recipe with inspiration from numerous chili recipes I've made over the years.
SO HOW'D IT GO?
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