Tasty vegetarian slow cooker chili that I made by accident.
I wanted to make a version of a tortilla soup recipe I had read online. In an unusual twist, an incomplete cupboard turned this into a great slow cooker chili.
Since I prefer to use as few canned ingredients as possible, I went with dried beans. Here’s part of the accidental magic. I didn’t have two full cups of kidney beans, so I used 1/2 cup of adzuke beans. Well when you slow cook adzuke beans, they break down a little. What you get is small pieces that are like the little bits of ground beef you’d get in a non-vegetarian chili.
The other part of the “accident” is that I intended this to be a soup. However, when you cook the dried beans, they take up almost all of the water and you wind up with chili. Not complaining! This is a good, spicy, hearty chili. The banana & serrano peppers, along with the cayenne, give it that good, building heat that gets a little sweat going by the end of the bowl but isn’t tongue hot.
Slow Cooker Chili that was an “accident”
Prep Time: 17 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 30 minutes
Category: Healthy Recipes to help you enjoy eating a healthy diet.
7 cups water
4 vegetarian bullion cubes
1 (29 ounce) can crushed tomatoes
1 green bell pepper, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
2 large banana peppers, finely chopped
2 serrano peppers, minced
1 1/2 cups frozen sweet corn
1 1/2 cups dried kidney or pinto beans, rinsed
1/2 cup dried adzuke beans, rinsed
3 tbsp chili powder
1 tsp cayenne
3 tbs olive oil
Boil the water. Add the bullion and stir well until completely dissolved. Pour into the slow cooker.
Add the rinsed beans.
As you chop each of the vegetables, place them into the crock pot.
When all the vegetables are in the pot, add the spices and tomatoes.
Stir well, set your timer for 4.5 hours and the heat to Low.