This 4-bean chili is a hearty vegetarian version of a meat-lovers classic.
Make this simple meal in your crock pot and then go on with the rest of your day. Dinner will be ready when you get home!
In today’s installment of Quick Fix Meals, Robin Miller shows us a vegetarian chili recipe that really can’t get any easier.
While the ingredient list is long and may be daunting, gathering all these ingredients is really the hardest part. Ok, well maybe opening the cans! Since most of these items are canned ingredients, it’s easy to keep them stocked in your pantry.
Once you have all your ingredients gathered and prepped, it’s an “everyone into the pool” or more aptly “everyone into the slow cooker” situation. Of course, there is an order that should be followed for premium ease.
Robin starts with some rough chopped onion and green peppers and garlic (don’t be afraid to make these chunky because they will cook down). Then she adds in the 4 different types of beans, jalapeno, spices, and vegetable broth.
Turn on the crock pot and let it go. If you have only about 2-3 hours, she suggests putting it on high. But if you’ve got more time, about 5-6 hours, then put the slow cooker on low.
When you return to the kitchen, it will smell delicious. Robin then adds couscous to thicken up the soup and add a little bit of texture to the chili. She says this is optional, but I do like the flavor and mouth feel it adds.
Serve the chili up with some shredded Monterey Jack cheese, chopped fresh cilantro, and piping hot corn bread. We promise the meat-loving chili enthusiasts won’t be complaining!
Slow-Cooker Vegetarian Chili Ingredients:
- 1 (28 ounce) can diced tomatoes
- 4 cups reduced sodium vegetable broth
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can white or cannellini beans, drained
- 1 (15 ounce) can red kidney beans, drained
- 1 cup frozen baby lima beans or regular lima beans
- 1 cup chopped onion
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tablespoon minced pickled jalapeno
- 2 tablespoons chili powder
- 2 tablespoons dried Mexican oregano or regular oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 to 2 teaspoons hot sauce
- 1/3 cup couscous
- ½ cup shredded Monterey Jack cheese
- 1/3 cup chopped fresh cilantro
- Salt and freshly ground black pepper