Tuesday, September 4, 2018

Vegetarian Chili

There is just something about fall time and chili simmering all day in the crockpot. I decided to try my hand at a new chili recipe with no meat. And the verdict is....I am a fan! Now, I love our regular chili recipe but decided to go vegetarian because I don't have many meatless recipes in my arsenal and this way was so much easier because I didn't have to brown the ground beef before tossing it in the crockpot. This is truly a one dish meal. I am super excited about this recipe that I came up with and will definitely be making it often this fall and winter. It makes a HUGE batch.

Vegetarian Chili

2 cans ranch beans undrained (I just discovered these and love the amazing flavor in place of regular pinto beans)
2 cans kidney beans drained
1 can black beans drained
2 cans diced tomatoes undrained
1 can Rotel undrained
1 can corn drained (next time I'd add 2 cans)
1 can tomato sauce
3 cups vegetable broth (you can add more or even water depending on how liquid-y you like your chili)
1 diced green pepper
1 diced yellow onion
1 tbs. minced garlic
1 tbs. olive oil
2 tbs. chili powder
2 tbs. cumin
1/2 tbs. oregano
1 tbs. sugar
a generous sprinkling of salt and pepper
a splash of hot sauce
1 pinch of red pepper flakes

Dump it all on your crockpot, stir, and cook on low. Ours cooked for about 8 hours. We had my parents over to share in the goodness and we served it with Red Lobster biscuits, cheese, sour cream, and garnished with green onion. Oh so good! Enjoy!

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