Black White Vegetarian Chipotle Chili Crock Pot Food

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Steps:

• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

BLACK & WHITE VEGETARIAN CHIPOTLE CHILI (CROCK POT)

Steps:

• Stir everything together in a 4 1/2 quart or larger slow cooker.
• Set power to low and cook for 6 hours or longer (we usually let this cook for 10 hours).
• Serve with cheese or sour cream if you wish.

CROCKPOT VEGETARIAN CHILI

Steps:

• To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
• Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

SLOW COOKER CHIPOTLE CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
• Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
• Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Steps:

• Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
• Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
• Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
• Stir in the tomato paste and beer (or water) until smooth.
• Lower the heat, cover and let simmer, for 45 minutes.
• Stir in the beans, and lime juice and simmer for an additional 15 minutes.
• Add chocolate and stir until melted.
• Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
• Ladle into a bowl and serve with desired toppings.