Vegetarian Slow Cooker Chili
This Vegetarian Slow Cooker Chili is filled with five different types of beans and is delicious even without the meat. I'm convinced that a bean chili recipe is the way to go.
Ingredients
- 1 can Dark Kidney Beans drained
- 1 can Light Kidney Beans drained
- 1 can Butter Beans drained
- 1 can Chili Beans drained
- 1 can White Beans drained
- 2 cans Diced Tomatoes
- 4 8 oz. cans Tomato Sauce
- 1 64 oz. bottle Tomato Juice
- 1 medium Red Onion diced
- 1 medium White Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Tomato Paste
- 2 tablespoons Olive Oil
- Pepper to taste
- 2 tablespoons Chili Powder
- Avocado, Green Onions, Cheese for topping
Instructions
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In a large skillet, heat up the olive oil. Sautee the onions until almost soft and translucent (about 4 minutes). Add the garlic and finish cooking for another minute. Season with the tomato paste, chili powder and pepper. Remove from heat.
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In the slow cooker, add all five of the beans. Make sure you drain the beans before adding to the slow cooker. Add the onion mixture, diced tomatoes, tomato sauce, and tomato juice. Mix everything together.
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Set the slow cooker for 3 hours on low. Make sure you stir the chili every 20-30 minutes.
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Serve from the slow cooker and freeze or refrigerate any leftovers.
Recipe Notes
- This recipe is vegetarian but you can add ground beef or ground turkey if you want. Just make sure you brown the meat with the onion mixture before you add to the slow cooker.
- Top this chili with avocado, green onions, and cheese. If you want to go without the cheese or use a plant-based cheese you can do that too.
- Store in air-tight containers in the refrigerator or in the freezer. This chili can keep in the freezer all winter long.