One of the things I missed most when I became a vegetarian (18 years ago) was a delicious bowl of chili. At the time there were very few readymade options and I wasn't interested in risking it on a potential recipe failure. I eventually came across a few different recipes that I combined and put my own spin on, and ended up with a great family crockpot favorite.
Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hr 15 min
Servings: 4-6 servings
INGREDIENTS
Vegetarian Chili
1 (28-ounce) can Rotel diced tomatoes and green chilies
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons Cholula hot sauce
1/3 cup couscous
Toppings
1/2 cup shredded Monterey jack cheese or Cheddar
1/3 cup chopped fresh cilantro leaves
1/2 - 1 ripe avocado
Sour Cream
Salt and freshly ground black pepper
INSTRUCTIONS
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, sour cream, cilantro and a few slices of avocado.
TIP: serve with or over cornbread.