Slow Cooker Vegetarian Chili recipe

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Ingredients

2 cubes vegetable bouillon, crumbled
1 tablespoon ground cumin
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground red pepper
1 cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can vegetarian baked beans
1 (14.5 ounce) can diced tomatoes
1 onion, diced
2 stalks celery, diced
1 cup diced carrot
1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
1 cup coconut milk

Nutrition Info

160.2 calories
carbohydrate: 24.8 g
cholesterol: : -
fat: 4.7 g
fiber: 7.9 g
protein: 7.1 g
saturatedFat: 3.7 g
servingSize: -
sodium: 408.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan, heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.

  2. Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker, add spice mixture and stir.

  3. Cook on High for 6 to 8 hours.

  4. Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

Recipe Yield

12 servings

Recipe Note

Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.

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