I’ve been working on a Vegetarian Chili recipe for quite a while. After a lot of back-and-forth on the ingredients, and a bit of debate on slow-cooker vs. stew-pot, I finally settled on a recipe I was content with and put it to the test. I know, you’re thinking summer doesn’t exactly scream chili, but I decided to try this dish served cold with some tortilla chips. I am quite pleased with the results and am happy to share this recipe with all of you.
Vegetarian Slow Cooker Chili
Recipe from Handmade By Tracie
2 15-oz cans Red Kidney Beans
1 15-oz can Cannellini Beans
1 15-oz can Black Beans
1 15-oz can Diced Tomatoes
1 28-oz can Crushed Tomatoes (I prefer Tuttorosso as they’re nice and thick)
1 or 2 6-oz cans Tomato Paste (depending on how thick you want your chili)
1 32-oz box Pacific Organic Low-Sodium Vegetable Broth
1/2 cup Green Lentils (dried)
1/4 cup French Lentils (dried)
1 large Cooking Onion, diced
2 Cloves Garlic, minced
1 Small Head of Celery, diced
4 Carrots, peeled & diced
1 Red Bell Pepper, diced
1/2 Green Bell Pepper, diced
1 Small Zucchini (or 1/2 large), diced
1 Small Yellow Squash (or 1/2 large), diced
1 Small Eggplant (or 1/2 large), diced
1 Small-Medium Sweet Potato, peeled & diced
3 Tbsp Chili Powder
1 tsp Cumin
1 tsp Paprika
1 1/2 tsp Freshly Ground Black Pepper
1 1/2 tsp Salt
2 Bay Leaves
1 1/2 Rapunzel Vegan Vegetable Bouillon Cubes with Sea Salt
Dried Chili Peppers, Red Pepper Flakes or Diced Fresh Chilis to kick this up from mild to spicy
Prep Note: Most of the vegetables were diced “bean size” except the squashes and eggplant which were a bit larger since they shrink down a little during the long cooking process.
Instructions: Add all cans to the slow cooker, saving one can of red kidney beans and tomato paste to add later. Add all vegetables and lentils to the cooker.
In a small bowl, mash your bouillon cubes with a fork. Add a little of the vegetable broth and mix together until the bouillon starts to break up. Add in the chili powder, cumin, paprika, salt and pepper and mix together to form a paste. Add more broth until you have a soupy consistency, then pour in your slow cooker. Add the rest of the broth to the slow cooker along with the bay leaves. Mix everything together and set your cooker to High. (Above is a photo of what your chili will look like before it starts cooking.)
Stir every couple of hours throughout cooking process.
Once everything has cooked down a bit and some of the liquid has evaporated, go ahead and add your last can of beans and some tomato paste to thicken the mixture.
Your chili will be ready after about six hours, or once it gets to the consistency you’re looking for. I wanted a thick chili so mine actually cooked for a full seven hours. The longer it cooks, the thicker it becomes and the more the flavors meld together.
Remove bay leaves before serving. Serve either hot (great with warm biscuits) or cold (great with tortilla chips).
Cooking Tip: After working with onions or garlic, wash your hands with some lemon to help neutralize the odor. After juicing a lemon for my tea or water, I usually toss the empty rind into the sink so it’s handy for such a situation.
This dish is very flavorful and quite filling. The texture is great and I dare say that if I gave a bowl of this to my meat-loving father, I don’t think he would even notice it was “missing” any meat! Personally I don’t like spicy food so this is a very mild recipe in the spice department, though it is still chock full of flavor. I added optional ingredients for those of you who love some heat. So, test this recipe out and come back to tell me what you think of it!