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Crockpot Vegetarian Chili
Created by: Howcan Team
Ingredients
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a crockpot, combine the chopped onion, red bell pepper, green bell pepper, and minced garlic.
- Add the black beans, kidney beans, and corn to the crockpot.
- Stir in the diced tomatoes, tomato paste, and vegetable broth.
- Season with chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Mix well to combine all ingredients.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally.
- Taste and adjust seasoning if needed before serving.
- Serve hot and enjoy with your favorite toppings such as shredded cheese, sour cream, or avocado.
Crockpot Vegetarian Chili has a rich history dating back to the early 20th century when slow-cooking became popular in American households. This hearty and flavorful dish gained popularity in the 1970s as a staple in vegetarian and health-conscious diets. Chefs and home cooks across the country have put their own spin on this classic recipe, incorporating a variety of beans, vegetables, and spices. Today, the best versions of this dish can be found in vegetarian and vegan restaurants, where chefs use fresh, locally sourced ingredients to create a delicious and nutritious meal. The key to a great Crockpot Vegetarian Chili lies in the perfect blend of spices, such as cumin, chili powder, and paprika, as well as a variety of beans like kidney beans, black beans, and pinto beans. Some alternative methods for making this dish include adding quinoa for extra protein or using sweet potatoes for a unique twist.
380 min
6
320 calories
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