Am I cooking yet again a Mexican-inspired meal? Why yes, yes I am. I promise next week I will deviate from this cuisine, but for now, let’s discuss the extreme awesomeness of this slow cooker vegetarian chili I made in the crockpot the other day. Thinking about it now makes me want to get another bowl, sprinkle some cheddar and dollop some rich sour cream on top and dig in. It’s hardly something to feel guilty about, after all. It’s all beans and veggies! I do use regular fatty sour cream because it’s the only way to go when it comes to sour cream. The cheese as well. I am serious about my dairy products.
Crockpot Vegetarian Chili
For those of you with dairy issues, you can leave off the cheese and sour cream and I swear, it’s just as good. I love healthy recipes that are so easy and quick to put together and tastes amazing. I soaked my beans overnight and then cooked them in the morning, but you can use canned beans as well as long as you rinse them first to get off all the junk.
How good does this look?
This is sooooo fresh, except for the frozen corn I had to use (sad face).
Your healthy heart will thank you.
- 1 ½ cups chopped yellow onions
- 1 red bell pepper, chopped
- 1 medium squash, stem ends trimmed and cut into small dice
- 3 diced fresh tomatoes
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can tomato sauce
- 15 oz corn kernels, drained
- 1 1/2 cups vegetable stock
- 2 Tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons onion powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground black pepper
- ¼ cup chopped fresh cilantro leaves
- Add all ingredients to crockpot except cilantro. Cook on high 4 hours or low 6-7 hours.
- Add cilantro before serving to maintain flavor of the herb.
If using dried beans, soak overnight and simmer in pressure cooker for 10 minutes or stovetop for 1-2 hours. Add toppings as desired - sour cream, cheese, chilis, hot sauce, etc.