Vegetarian Crockpot Chili Recipe

RECIPE FORUM Crock Pot Recipes
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Vegetarian Crockpot Chili

2 bags Quorn or Morningstar Farms “beef” crumbles
4 19.75-oz. cans black beans
4 14 1/2 oz. cans diced tomatoes
2 medium onions, chopped
2 C chopped green peppers
2 tsp. garlic powder
6 Tbsp. chili powder
4 tsp. cumin
2 tsp. black pepper
2 tsp. salt
1 cube (1 tsp.) chipotle pepper seasoning (optional)

Combine all ingredients in crockpot and cook on low 8-10 hours.

I changed all the beans to black beans simply because those are about the only beans my husband likes (and I prefer them also). I also doubled the amount of spices and removed the brown sugar. I did that because I goofed up when I made it and cut the beans, meat and tomatoes in half and forgot to cut all the spices. But, as it turned out, we loved it that way, so I have kept making it the same way. As for the sugar, once again, I inadvertently left it out that first time. I tried it once with the sugar included and just didn’t like the sweet undertone as much as the spicy version. I always add either a chipotle pepper cube or cayenne pepper because we all prefer our chili more spicy than average (including our 20-month old). I also sometimes use red bell peppers or a stoplight blend of bell peppers for a change of pace.

2

That sounds delish, I often add corn to my veggie chilli aswell, I think it gives it a nice bite!

3

This recipe is adapted (to make it less work, of course) from Fresh from the Vegetarian Slow Cooker, a cookbook I will soon review. This dish is a nice one for company, since it doesn’t include any “weird vegetarian foods”.

Three Bean Chili

1 large onion, chopped
1/2 bell pepper (color of choice), chopped
2 garlic cloves, minced (or from a jar)

Cook these in 1 Tbsp olive oil until softened. Alternately, you can add these to the crockpot uncooked, as long as you cook it at least 8 hours, and don’t mind a little crunch to the veggies in your chili.

Place veggies, from above, and the following in your crock-pot:

One can (15.5 oz) each black beans, pinto beans, and kidney beans*
One 28 oz crushed tomatoes
One small can tomato paste
Chili powder, as desired (1 Tbsp is standard, but we use about 3 Tbsp)
1 cup water (you can add more later if it seems too thick)
fresh ground pepper** to taste

Stir. Cook for 6 - 8 hours.

During the last 30 - 45 minutes, mix up and cook cornbread muffins from a package, adding in 1/2 cup of thawed frozen corn kernels (or one of those small cans, well-drained).

You can add a healthy side salad if you are extra ambitious!

  • Rinse beans well to remove some of the salt and much of the gas-causing sugars.

** This is where I draw the line - no one should be so lazy that they don’t use fresh-ground salt and pepper! A quick trip to any home store and you can buy your own grinders, already loaded with peppercorns and sea salt.

4

There can be any variations to the recipe you have listed. I wonder if the recipe still tastes equally good without black beans. Pretty expensive at many places.