Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/7778/Slow_Cooker_Vegetarian_Chili
Slow Cooker Vegetarian Chili
Yield: 8 servings
Preparation Time: 10 min; Cook Time: 8 hours
Ingredients
| 3/4 |
cup |
vegetable broth
|
|
|
| 1 |
cup |
chopped onion
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 1 |
|
jalapeno pepper, seeded and chopped
|
|
|
| 2 |
teaspoons |
Worcestershire sauce
|
|
|
| 2 |
teaspoons |
chili powder
|
|
|
| 2 |
teaspoons |
ground cumin
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1 |
can |
(28 ounce) diced tomatoes, undrained
|
|
|
| 2 |
cans |
(15 ounce each) black beans, rinsed and drained
|
|
|
| 2 |
cans |
(15 ounce each) kidney beans, rinsed and drained
|
|
|
|
|
|
Garnish: |
|
|
Sour cream
|
|
|
|
|
Jalapeno pepper, seeded and chopped
|
|
|
Directions:
Combine broth, onion, garlic, jalepeno pepper, Worcestershire sauce, chili powder, cumin, black pepper, salt, tomatoes, black beans and kidney beans in a 6-quart electric slow cooker. Cover and cook on LOW setting for 8 hours.
Garnish with sour cream and chopped jalepeno peppers.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/7778/Slow_Cooker_Vegetarian_Chili