Slow Cooker Vegetarian Chili
Ingredients
The chili
-
1
cup
uncooked farro or quinoa
-
1
medium
red or yellow onion, peeled and diced
-
4
cloves
garlic, minced
-
1
chipotle chili
in adobo sauce, chopped
-
2
15 ounce cans
dark red kidney beans, rinsed and drained
-
2
15 ounce cans
tomato sauce
-
2
14 ounce cans
diced tomatoes
-
1
15 ounce can
light red kidney beans, rinsed and drained
-
1
4 ounce can
chopped green chiles
-
4
cups
vegetable stock
-
1
cup
beer or extra vegetable broth
-
2
Tablespoons
chili powder
-
1
Tablespoon
ground cumin
-
1
teaspoon
salt
-
1
teaspoon
sugar
-
½
teaspoon
black pepper
Optional toppings
-
to taste
shredded cheddar cheese
-
to taste
crushed tortilla chips or strips
-
to taste
thinly-sliced green onions
-
to taste
sour cream
-
to taste
salsa
Instructions
- For the slow cooker method, combine all ingredients in the slow cooker and stir well.
- Cook on high for 3-4 hours or low for 6-8 hours until everything is cooked through.
- Taste and adjust seasoning if necessary before serving.
- For the stovetop method, cook the farro or quinoa in vegetable stock until done.
- In a separate pot, sauté onions in oil until soft, then add other ingredients except for the stock and grains.
- Simmer the chili for about 10 minutes, then add the cooked grains and any remaining stock.
- Serve immediately with desired toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
5g
Total carbohydrates
50g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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