Candace Karu

Slow Cooker Vegetarian Chili

Small Plates & AppetizersCandace KaruComment

Prep Time:
20 Min

Cook Time:
4-6 Hrs

Yields:
10 – 12 Servings

Ingredients

For Chili Seasoning Mix:

  • 4 Tbls Chili powder
  • 2 Tbls Chipotle Chili powder
  • 1 Tbls dried cumin
  • 1 tsp dried oregano
  • 1 tsp dried cilantro
  • 1 tsp garlic flakes
  • 1 tsp onion flakes
  • 1 tsp red pepper flakes (more or less depending on the heat desired)
  • 1 tsp salt
  • 1 tsp pepper

Mix all together and store in an airtight jar. I often double or triple the recipe to have on hand for chili and tacos. The seasoning will keep for 3 – 6 months.

For Chili:

  • 3 – 5 Tbl Chili Seasoning Mix (see above)
  • 1 Tbl olive oil
  • 1 large can (28 oz) diced tomatoes
  • 1 can (8 oz tomato) or vegetable juice (I use V-8)
  • 1 cup (more or less) vegetable broth, adjust for thickness of chili desired
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can 4 oz chopped green chili peppers, drained and rinsed
  • 1 bag (16 oz) frozen corn
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 oz. mushrooms, sliced
  • 1 bag baby spinach, chopped
  • 1 zucchini or yellow squash, chopped

Keep in mind that amounts are approximate and you can adapt and substitute depending on your veggie preferences. 

Directions

  1. In the Ninja Cooker I was able to heat the olive oil on the highest setting, adding the chopped onions, pepper, and garlic to sauté until soft and onions translucent. If you are using a regular slow cooker, you can sauté the veggies on the stovetop.
  2. I then turned the setting to low and added the rest of the ingredients along with 4 tablespoons of the chili seasoning (you can use more or less, depending on the depth of heat and flavor you desire). Stir together and cover, cooking low and slow for 4 – 6 hours.