A Perfect Vegetarian Chili
This is a super-easy Crock-Pot vegetarian chili that is basic, but excellent. Over the years I took what I liked from various chili recipes to create this one my family loves. Although this is a vegetarian chili, if you wanted it with meat, the proper amount would be about one pound of ground beef or turkey. I love to serve this over white rice or with yummy butter cornbread. This is a family favorite when we are in a rush because of all the therapy appointments we usually have with our son.
Super-Easy Crock-Pot Vegetarian Chili
Servings: 8
Ingredients
- 1 ¼ Cup(s) Chopped onion
- 1 ¼ Cup(s) Chopped green pepper
- 6 Clove(s) Garlic pressed or use garlic to your taste.
- 2 Can(s) Stewed tomatoes, 14.5 Ounce undrained and sliced into smaller pieces
- 2 Can(s) Red kidney beans, 15 Ounce drained. Use a single can of you don't like many beans.
- 1 Can(s) Tomato sauce, 8 Ounce
- 1 Cup(s) Water
- 3 Tablespoon(s) Chili powder
- 1 Tablespoon(s) Paprika
- Shredded sharp cheddar cheese for sprinkling on top if desired
Instructions
- Sauté in small amount of olive oil - onions, peppers and garlic until lightly done.
- Place sautéed items into Crock-Pot®, and add remaining items (exclude cheese) and stir together.
- If you use meat, lightly brown in skillet, and then place it into Crock-Pot®. I do not use meat in this recipe for my family.
- Cook on low for 4 hours, stir occasionally.
- As an alternative really super-easy method, which is also very good, you can place the raw peppers, onions and garlic straight into the Crock-Pot® without being sautéed. I do this if I want a longer cook time on low of about 8 hours. Both methods work well for me.
- Add cheese to individual servings, if desired.
- Makes approximately 8 servings.
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