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Tuesday, January 12, 2016

slow cooker vegetarian chili

Ingredients

  • Servings: 12
  • 2 cubes vegetable bouillon, crumbled
  • 1 tablespoon ground cumin
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground red pepper
  • 1 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can vegetarian baked beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 cup diced carrot
  • 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
  • 1 cup coconut milk (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 6 hrs 40 mins

    Ready Time: 7 hrs

  • stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. add water, bring to a simmer, and remove from heat.
  • stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
  • cook on high for 6 to 8 hours.
  • stir coconut milk into the chili, reduce heat to low, and cook at least 30 minutes more.

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