Vegetarian Chili for the Crock Pot |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
|
Love chili, hate the fat? Try this vivacious veggie chili. Super simple, “dump and cook” recipe that is perfect for cool autumn nights. Can serve with corn chips, baked potatoes, cheese, etc. I make up the night before and when leaving for work just plug in my crockpot. The house smells amazing when I get home. Ingredients:
1/2 medium onion, chopped |
2 bay leaves |
1 teaspoon ground cumin |
2 tablespoons oregano |
1 tablespoon salt |
2 stalks celery, diced |
2 parsnips, diced |
1 jalapeno pepper, diced |
4 garlic cloves, minced |
24 ounces veggie crumbles, tofu (optional but suggested) (optional) |
16 ounces canned tomatoes, diced |
1 (15 ounce) can rotel tomatoes, extra hot if available |
12 ounces beer |
1/4 cup chili powder |
1 tablespoon ground black pepper |
15 ounces kidney beans, canned |
15 ounces garbanzo beans, canned |
15 ounces black beans, canned |
Directions:
1. In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
2. Add tofu and canned beans (undrained). Stir to combine.
3. Cook on low for 8 hours covered.
4. Remove bay leaves before serving.
|
|