Slow Cooker Spicy Homemade Vegetarian Chili

When winter time rolls around, making a spicy chili is comforting and great for gatherings with friends. 

 Yield:  3 quarts.
 

Vegan Note: To make this dish vegan, substitute the sour cream and cheese for non-dairy versions available at most supermarkets.

 

Ingredients:

1 can chili beans 

1 can black beans; drained and rinsed

1 can dark red kidney beans; drained and rinsed

1 can diced tomatoes

2 carrots

2 celery stalks

1 small red onion

2 garlic cloves; minced

1 tbsp. chili powder

1 tbsp. garlic powder

1/2 tbsp. nutritional yeast (optional)

1 tbsp. cayenne pepper

1/2 tbsp. paprika

2 quarts vegetarian stock

 

Garnish:

2 scallions

1 tomato

1 avocado

1/4 cup raw walnuts

sour cream

cheese

 

Preparation:

Drain and rinse all the beans.

Wash the carrots, onion, and celery.

Peel the carrots.

Cut the celery, carrots, and onion into a small dice.

Peel the garlic cloves and mince.

 

In a small saute pan, drizzle 1-2 tbsp. olive oil ans heat the carrots, celery, garlic, and onion. Cook on medium high for 5 minutes, and transfer to slow cooker.

Add in the stock, tomatoes, beans, and all spices.

Cover and cook on low for 8 hours.

 

For the garnish:

Wash the tomato and scallions and cut into a small dice.

Slice the avocado in half, remove the pit and scoop out with a spoon. Discard the peel and the pit.Cut the avocado into thin slices.

 

When the chili is ready top with avocado slices, tomato, scallions, sour cream, and cheese.

img_0624.jpg
spicy vegetarian chili

Happy cooking!

 
 
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