How to Make Vegetarian Chili in a Slow Cooker

Make vegetarian chili in a slow cooker to serve your family.

A slow cooker simmering away on a countertop can provide a delicious warm meal for your family while you stay busy with other activities. Whether you keep busy with work or play, assembling a meal in a slow cooker early in the day will enable you to forget about dinner until the time arrives to serve it. Many savory stews and soups cook effectively in a slow cooker, including vegetarian chili. This recipe serves six to eight people.

Things You'll Need

• Slow cooker
• 3 16-oz. cans of assorted beans (navy, kidney, black or garbanzo)
• 1 28-oz. can diced tomatoes
• 1 28-oz. can tomato sauce
• 1 4-oz. can chopped green chilies
• 1 medium chopped onion
• 1 medium chopped green pepper
• 2 stalks chopped celery
• 1 cup corn
• 1 tsp. cumin
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• Salt and pepper to taste
• Colander
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon

Instructions

1. Open the cans of beans and drain off the liquid. Rinse the beans in the colander under cool water and place them into the slow cooker.

2. Open the cans of tomatoes, tomato sauce and green chilies and pour these ingredients into the slow cooker.

3. Wash and chop the onion, green pepper and celery and add these ingredients to the slow cooker.

4. Pour the corn, the cumin, the chili powder, the oregano, the salt and pepper into the slow cooker.

5. Stir the ingredients well with the wooden spoon.

6. Cover the slow cooker. Set the temperature to low and cook the vegetarian chili for approximately six to eight hours. Alternatively, set the temperature to high and cook the chili for approximately four hours. Serve the chili immediately or keep it warm in the slow cooker until serving time.

References

• Boise State University: Crockpot Cooking