Complete Veggie Crock Pot Chili Food

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

SLOW COOKER VEGETARIAN CHILI RECIPE

Steps:

• Empty the cans of tomatoes into your slow cooker. Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, coconut sugar, oregano, and chili flakes and stir well. Cover and turn on your slow cooker for 5-6 hours on high or 8-10 hours on low.
• Stir in the beans and corn and let them sit for 5 minutes to warm through. Season to taste with sea salt.

SLOW-COOKER VEGETARIAN CHILI

Steps:

• Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
• Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.

SLOW-COOKER EASY THREE-BEAN CHILI

Steps:

• Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 - 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to "Serve with toppings."
• In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 - 30 minutes.
• In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add to the chili in the Crock Pot either at the beginning of the cooking process or near the end.
• Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.

CROCK POT VEGETARIAN CHILI RECIPE

Steps:

• Add everything in the crock pot. Stir to combine all the ingredients.
• Cook on low for for 4-6 hours or cook on high for 2-3 hours.
• Serve warmed topped with your favorite chili toppings and enjoy!

CROCKPOT VEGETARIAN CHILI RECIPE

Steps:

• Grease crockpot with cooking spray.
• Place all ingredients into crockpot and stir to combined.
• Cover.
• Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender.
• Taste and re-season, if necessary.
• Serve with all your favorite chili toppings!

CROCK POT VEGETARIAN CHILI

Steps:

• 1. Place the first 3 ingredients in the Crock Pot.
• 2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.3. Cook on low for 10 hours or high for 5-6 hours.
• * for an added boost of nutrition add 2 cups of sliced kale or chard in the last hour of cooking.
• ** serve with hot sauce if you want your chili spicy.
• To Freeze: Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

HEALTHY SLOW COOKER CHIPOTLE BEAN CHILI

Steps:

• 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
• 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
• 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes. 2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.

CROCK POT (OR NOT) VEGETARIAN CHILI

Steps:

• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
• Add garlic, chili powder, and salt.
• Cook for at least two hours on High.
• Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.

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.

CROCK POT VEGETARIAN CHILI (SLOW COOKER)

Steps:

• Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
• Add the vegetable stock and stir well.
• Cover, and cook on high for 3 hours or on low for 5-6 hours.
• Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.

SLOW COOKER VEGETABLE CHILI

Steps:

• In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
• Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

SLOW COOKER MEATLESS CHILI

Steps:

• Combine all ingredients in slow cooker and cook on high for 4 to 5 hours or low for 6 to 8 hours until all ingredients are tender. Remove bay leaves and serve with recommended toppings.

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.