Slow-Cook Veggie Chili

Slow-Cook Veggie Chili

Slow-Cook Veggie Chili

Slowly but surely, this chili is just the thing. Serve this vegetarian dish with guacamole, tortilla chips, Cheddar cheese and sour cream. Spice things up tonight.

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At a glance
Cuisine:
Vegetarian
Main Ingredient:
Vegetables
Cooking Method:
Sautée
Crockpot
Difficulty:
Easy
Course/Dish:
Chili
Soup
Makes:
8 servings

Ingredients
  • 1/2 cup olive oil
  • 4 onions, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 red bell peppers, seeded and chopped
  • 4 cloves garlic, minced
  • 1 (14 oz.) package firm tofu, drained and cubed
  • 4 (15.5 oz.) cans black beans, drained
  • 2 (15 oz.) cans crushed tomatoes
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 tsp. ground cumin
  • 6 tbsp. chili powder
  • 2 tbsp. dried oregano
  • 2 tbsp. distilled white vinegar
  • 1 tbsp. liquid hot pepper sauce, such as Tabasco

    • Methods/steps
    1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
    2. Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
    Additional Tips

    Ready in 6 hours 10 min

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