5 Bean Vegetarian Chili Slow Cooker

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The heartiest meatless meal I know… Slow Cooker Vegetarian Chili Recipe. This chili is jammed packed with three different kinds of beans, a bunch of vegetables, a ton of flavor. The perfect comfort food that couldn't be easier to make in the crockpot. This is a vegetarian chili that could stand its own against any chili with meat!

3 Bean Vegetarian Chili

I love a good chili, I mean who doesn't?

So today I am finally ready to share my vegetarian chili with you all!

This one took me a while before I deemed it ready for the blog because I wanted it absolutely perfect… I find a lot of vegetarian chili's to be too sweet or depend on hard to find ingredients. That isn't what I wanted, I wanted something that could be hardy and stand up to any other chili is a cookout but still remain wholesome with easy to find fresh ingredients. So this is what I made…

Growing up the chili my mom made never had meat in it, she filled it with a ton of vegetables and flavors, it wasn't until I was older that I realized that a lot of people will typically make chili with meat.

So I relied on my memory of what my mom made along with what I thought would taste good, here is what happened:

Texture: I really wanted to make sure that my vegetarian chili had the right consistency, some (not all) tend to not have a lot of structure. So I ended up adding not 1 or 2 types of beans but 3. Three different beans to add to the texture I wanted.

and

Peppers: This chili ended up with quite a bit of peppers including jalapeños. I balanced out the sweet bell peppers with the jalapeño to get a flavorful mix!

These are what I built this chili around. Together it makes a wonderful yet filling meal!

Supplies

This recipe is an easy one:

• Typical Kitchenware such as knifes, measuring spoons, can opener. spoon
• Slow Cooker

See so easy right?!?

Ingredients

• onion – white or yellow works in the recipe
• bell peppers – I use a red and a yellow, you can really use any color you would like though
• jalapeños – the recipe calls for 3, if you remove the light colored middle and seeds this will stop your chili from being spicy, if you are really worried about it you could use only 2 jalapeños, if you want more spicy keep some of the light colored insides and seeds attached
• diced tomatoes – the large 28 ounce sized can, or two of the 15 ounce ones
• chickpeas – aka garbanzo beans drained and rinsed
• kidney beans – drained and rinsed
• black beans – drained and rinsed
• minced garlic – I opted for actually garlic instead of garlic powder like I have done in the past here for that fresh flavor
• chili powder – have to have this for chili right?
• kosher salt – I think kosher is the best salt for cooking but you could use seat salt here too
• cayenne pepper powder – Just a little bit, not enough to make the whole thing spicy, although you can add more if you wish…
• cumin – another classic chili spice

For a complete detailed list of the ingredients continue towards the bottom of the page.

How to Make Slow Cooker Vegetarian Chili

I swear this has to be one of my easiest recipes, the hardest part is dicing up the peppers.

Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to do this is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, then you can dice the green part of the vegetable for the chili discarding the seeds and center part.

Once that is done add the diced vegetables, tomatoes, rinsed beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.

Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such as sour cream/greek yogurt, cheddar cheese, cilantro, green onions, or any of your favorite chili toppings.

Tips, Tricks, and Questions

• The spiciness of the jalapeño is all in the white insides and seeds, so if they are removed you get the jalapeño flavor without the spiciness (even my spicy sensitive kid will eat this). If you are making this for yourself and others that love spicy feel free to leave some of the insides/seeds attached to the jalapeños.
• This can easily be made on the stove top. Start by sautéing the diced vegetables until the start to become tender, then add everything to the pot and bring to a simmer. Simmer together until the vegetables are soft.

Is this Vegan?

Yes, If you do not add any animal products as garnishes such as cheese or sour cream.

You might also like:

• Secret Ingredient Turkey Chili
• Crockpot Creamy Pumpkin Chili
• Classic Crockpot Chili
• Slow Cooker Black Bean Tortilla Soup
• Slow Cooker Clam Chowder

Ingredients

• 1 onion
• 2 bell peppers (red & yellow)
• 3 jalapeños
• 1 (28oz) can diced tomatoes
• 1 (15oz) can chickpeas, drained & rinsed
• 1 (15oz) can kidney beans, drained & rinsed
• 1 (15oz) can black beans, drained & rinsed
• 2 teaspoons minced garlic
• 2 tablespoons chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon cumin

Instructions

1. Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.
2. Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.
3. Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.

Notes

The spiciness of the jalapeño is all in the white insides and seeds, so if they are removed you get the jalapeño flavor without the spiciness (even my spicy sensitive kid will eat this). If you are making this for yourself and others that love spicy feel free to leave some of the insides/seeds attached to the jalapeños.

This can easily be made on the stove top. Start by sautéing the diced vegetables until the start to become tender, then add everything to the pot and bring to a simmer. Simmer together until the vegetables are soft.

Nutrition Information:

Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 233 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 706mg Carbohydrates: 43g Fiber: 13g Sugar: 7g Protein: 13g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made. (Includes no garnishes)

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Peace & Love

Lauren, The Schmidty Wife

5 Bean Vegetarian Chili Slow Cooker

Source: https://theschmidtywife.com/slow-cooker-vegetarian-chili-recipe/

Posted by: duvalldifors.blogspot.com

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