Sunday, March 27, 2011

Vegetarian Chili

Sorry no picture, I forgot! But this recipe is well worth remembering. I found it on It is very delicious and filling. This was also the tale of making sure you plug in the crock pot - I was sure I did and was kicking to find out it wasn't plugged in - only to find out my husband had unplugged it to plug in the kettle, forgetting to plug the crock pot back in. That happened not once, but twice with this chili! All was good though as I adjusted from cooking on low to cooking on high. It all worked out!

1 (11 ounce) can condensed black bean soup (or canned black beans in juice) - I used the canned black beans
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can vegetarian baked beans (in Canada beans in tomato sauce)
1 (14 1/2 ounce) can chopped tomato puree (I used a hand blend to puree a 28 ounce can of tomatoes)
1 (15 ounce) can whole kernel corn, drained (I don't buy canned corn so I used the equivalent in frozen corn - 2 cups)
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno peppers, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes. In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using). Cook for about 6 hours on low.

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