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Extra Spicy Crockpot Vegetarian Chili
Created by: Howcan Team
Ingredients
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of pinto beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 1 cup of vegetable broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of chili powder
- 1 teaspoon of cayenne pepper
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of oregano
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Transfer the cooked vegetables to the crockpot.
- Add the drained and rinsed black beans, kidney beans, and pinto beans to the crockpot.
- Pour in the diced tomatoes and vegetable broth.
- Stir in the chili powder, cayenne pepper, paprika, cumin, oregano, salt, and pepper.
- Cover the crockpot and cook on low for 4 hours, or until the chili is heated through and the flavors have melded together.
- Taste and adjust seasoning if necessary before serving.
- Serve the extra spicy vegetarian chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, and chopped cilantro.
The history of Crockpot Vegetarian Chili with extra spicy seasoning can be traced back to the Southwestern region of the United States, where the love for bold flavors and hearty meals runs deep. This dish has been a staple in the kitchens of home cooks and renowned chefs alike, with its roots in Tex-Mex cuisine. The combination of fresh vegetables, beans, and a fiery blend of spices creates a symphony of flavors that has captivated food enthusiasts for generations. In recent years, this dish has gained popularity in vegetarian and vegan circles, as it offers a satisfying and nutritious alternative to traditional meat-based chilis. The slow-cooking method in a crockpot allows the flavors to meld together, resulting in a rich and robust chili that is perfect for warming the soul on a chilly evening. When it comes to the best version of this dish, some may argue that the key lies in the selection of spices. A mix of cumin, chili powder, paprika, and cayenne pepper can elevate the heat level and add depth to the chili. Additionally, the choice of beans, such as kidney beans, black beans, or pinto beans, can impact the overall texture and flavor profile. For those seeking a famous alternative method for making this dish, some chefs swear by roasting fresh vegetables before adding them to the crockpot, as it imparts a smoky undertone to the chili. Today, the best versions of Crockpot Vegetarian Chili with extra spicy seasoning can be found in Southwestern-inspired restaurants and eateries that celebrate the vibrant flavors of Tex-Mex cuisine. Whether enjoyed with a dollop of cooling sour cream or a sprinkle of sharp cheddar cheese, this dish continues to be a beloved favorite for spice enthusiasts and veggie lovers alike.
260 min
6
320 calories
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