Chili (Vegetarian)

Prep time: 15 minutes
Cook time: at least 2 hours
Yields: 8 servings
Note: This is a slow cooker (crock pot) recipe.

Ingredients

Canned ingredients:

• 1 16-oz can black beans
• 1 16-oz can of kidney beans
• 1 16-oz can garbanzo beans
• 1 16-oz can of whole kernel corn (could also just use 2 cups of frozen corn)
• 1 16-oz can vegetarian baked beans
• 1 14.5-oz can chopped tomatoes
• 1 8-oz can tomato sauce
• 4 chipotles in adobo sauce, chopped

Fresh veggies:

• 1 onion, diced
• 1 green bell pepper, chopped
• 2 stalks celery, diced
• 4 cloves garlic, minced

Seasonings:

• 1 Tbsp chili powder, or to taste
• 1 tsp ground cumin
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 1/2 tsp salt
• pinch of cayenne
• pinch of black pepper

Optional garnishes:

• Fresh cilantro
• Sour cream
• Grated cheese
• Sliced avocado

Directions

1. Drain and rinse the black beans, kidney beans, garbanzo beans, and corn and place in the slow cooker.
2. Add everything else to the slow cooker and stir to mix.
3. If it looks dry, add 1/2 cup water.
4. Cook on high for at least 2 hours, or on low for pretty much as long as you want.
5. Taste to adjust seasoning, and serve with garnishes if desired.

Notes

Adapted from here: http://allrecipes.com/Recipe/grandmas-slow-cooker-vegetarian-chili/Detail.aspx. I've been making this chili with various adjustments ever since I became a vegetarian. We just started using the chipotles in adobo sauce and they really make it different - spicy and smoky - but it's still good without them, a little sweeter and the herbs come through more strongly. Sara 01:12, 16 May 2011 (UTC)