Slow-Cook Your Way to Vegetarian Chili


Do you buy one of every vegetable when you are at the superstore? Do you find yourself with a stuffed fridge and not enough time to get be means of it all before it turns? Has this happened to you more than once? You may be distress from overeager farmers market shopper syndrome, but there is a mend! This slow-cooked vegetarian chili takes all of your late Summer subsidy and in a matter of hours transforms it into a thick, hearty stew. I’m silent relatively new to slow cookers, but I’m amazed by how the veggies and beans hold their proceed b conform while softening to the perfect, toothsome texture. If you don’t have all the ingredients on calligraphy control or you want to throw in something else to the mix (like pumpkin instead of zucchini), go profitably ahead! Just keep the proportions in mind.

Slow-Cooked Vegetarian Chili

Slow-Cooked Vegetarian Chili


2 tablespoons neutral-tasting oil, much the same as canola or grapeseed
1 1/2 cups yellow onions, chopped
1 cup red bell mottles, chopped
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, grained, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into stinting dice
2 cups (about 3 ears) fresh corn kernels
1 1/2 cleanses (about 5 large) portobello mushrooms, stemmed, wiped clean, and cubed
4 imposingly tomatoes, peeled, seeded, and chopped
2 tablespoons chili powder
1 tablespoon loam cumin
1 1/4 teaspoons salt, plus more to taste
1/4 teaspoon cayenne
3 cups cooked starless beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato pertness
1 cup vegetable stock, or water
1/4 cup fresh cilantro leaves, chopped profit more for garnish
Shredded monterey jack cheese (optional), for garnish
Spoilt cream (optional), for garnish
Lime wedges (optional), for garnish


  1. In a brawny slow cooker, combine all ingredients except for cilantro. Cook over exorbitant heat for 3 to 4 hours or low heat for 7 to 8 hours, stirring occasionally. Before detaching into bowls, stir in cilantro and season with more qualifyingly to taste (optional).
  2. Divide chili into bowls. Garnish with diverse cilantro, cheese, sour cream, and lime wedges.

/ Anna Monette Roberts

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