I look forward to Slow Cooker Sundays each week. It’s an easy way to prepare a hearty meal. Today’s Vegetarian Chili is simple to get ready, and is loaded with beans (high in protein and fibre) and veggies which makes it hearty – I don’t miss the meat at all when it has a lot of beans!!
You can easily add rice or pasta to the chili if you like or serve it on the side. Since it’s the Super Bowl today (we do not follow football, but we do like watching the SuperBowl), we are having this vegetarian chili with homemade hotdog buns and grilled hotdogs and chicken. Top chili with your favorite toppings or eat as is — it’s great either way!
Let’s get started!
In a slow cooker/crockpot, toss in onion, bell peppers, carrot and corn.
Add chili powder, smoky bbq seasoning, minced garlic (I’m using dried garlic today), salt and pepper.
Add tomato sauce and beans. Stir well. Taste for seasonings and add more if necessary.
Add 1 cup water.
Cover. Cook on low for 6 hours or high for 4 hours. Mix occasionally if you are able to.
The chili tastes amazing!
Serve chili with homemade bread or toast. Or, serve with hot dogs or smokies (cooked on the bbq, pan fried, or cooked in the oven) and your favorite toppings like yogurt or sour cream, cheese, tomato, green onion or chives, jalapeno, and so on.
I topped my chili with homemade cheese curd, homemade yogurt, candied peppers that we made this fall, chopped tomato, chives and some cayenne pepper sauce — it was delicious with grilled hotdogs, grilled chicken and homemade buns. I also cooked pasta because my family likes pasta sometimes with chili!
Slow Cooker Sunday – Vegetarian Chili
1 small onion, diced
2 bell peppers, diced – 1 am using 1 red and 1 yellow bell pepper
2 small carrots, shredded
1 cup corn
1/2 to 1 tsp chili powder
1/2 tsp smoky bbq
salt and pepper to taste
Sprinkle dried minced garlic or 1 fresh clove minced garlic
2 cups or 500ml tomato sauce – I’m using homemade
1 – 398ml can baked beans
1 cup black beans, drained and rinsed
1 cup kidney beans, drained and rinsed
1 cup water
In a slow cooker/crockpot, toss in onion, bell peppers, carrot and corn. Add chili powder, smoky bbq seasoning, minced garlic (I’m using dried garlic today), salt and pepper. Add tomato sauce and beans. Stir well. Taste for seasonings and add more if necessary. Add 1 cup water. Cover. Cook on low for 6 hours or high for 4 hours. Mix occasionally if you are able to.
Serve chili with homemade bread or toast. Or, serve with hot dogs or smokies (cooked on the bbq, pan fried, or cooked in the oven) and your favorite toppings like yogurt or sour cream, cheese, tomato, green onion or chives, jalapeno, and so on.
