VEGETARIAN CROCKPOT RECIPES CHILI RECIPES

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VEGETARIAN CHILI RECIPE | ROBIN MILLER | FOOD NETWORK



Vegetarian Chili Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories     main-dish

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
  • Just before serving, top each serving with shredded cheese and cilantro.

HOMEMADE VEGETARIAN CHILI - FOOD STORAGE MOMS



Homemade Vegetarian Chili - Food Storage Moms image

Provided by Linda Loosli

Categories     Main Course

Total Time 135 minutes

Prep Time 15 minutes

Cook Time 120 minutes

Yield 10

Number Of Ingredients 23

1 can chili beans
1 can pinto beans
1 can kidney beans
1 can black beans (rinse and drain)
1 can diced tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
1 quart vegetable broth
2 celery sticks, finely chopped
1 carrot or a handful baby carrots (finely chopped)
1 red pepper, finely chopped
1/2 cup chopped onion
4 cloves garlic, finely chopped (optional)
1/2 of a summer squash, finely chopped
1/2 cup pumpkin puree
2 cups red quinoa, (cooked)
1/2 teaspoon oregano
1/2 teaspoon Cayenne pepper
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon pepper
2 teaspoons salt

Steps:

  • Heat the oil in a large pot, saute the onions, celery, and the red peppers. Add the remaining ingredients and simmer on the stove for at least one hour, two hours is even better. Or if you want to use a slow cooker, cook on high for 6 hours and cook on low for 8 hours. Times may vary depending on your slow cooker brand.

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