Crock Pot (Or Not) Vegetarian Chili |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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An awesome vegetarian chili I found on another site and modified quite a bit. It can be made in the crock pot, if you have a large one, or on the stove, otherwise. Very little work, but a lot of taste! Ingredients:
1 (19 ounce) can black bean soup |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can navy beans, rinsed and drained |
1 (16 ounce) can vegetarian baked beans |
1 (28 ounce) can tomato puree |
1 (28 ounce) can diced tomatoes |
1 lb vegetarian ground beef |
1 (15 ounce) can whole kernel corn, drained |
2 onions, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
6 jalapenos, chopped |
2 portabella mushrooms, diced |
10 garlic cloves, chopped |
6 -8 tablespoons chili powder (to taste) |
1 teaspoon salt, more to taste |
Directions:
1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
2. Add garlic, chili powder, and salt.
3. Cook for at least two hours on High.
4. Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.
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