Slow Cooker Vegetarian Chili recipe
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Ingredients
- 2 cubes vegetable bouillon, crumbled 1 tablespoon ground cumin 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon ground turmeric 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon ground red pepper 1 cup water 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can dark red kidney beans, drained and rinsed 1 (15 ounce) can vegetarian baked beans 1 (14.5 ounce) can diced tomatoes 1 onion, diced 2 stalks celery, diced 1 cup diced carrot 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces 1 cup coconut milk
Nutrition Info
- 160.2 caloriescarbohydrate: 24.8 gcholesterol: : -fat: 4.7 gfiber: 7.9 gprotein: 7.1 gsaturatedFat: 3.7 gservingSize: -sodium: 408.7 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Vegetarian Chili
Directions
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Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan, heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker, add spice mixture and stir.
Cook on High for 6 to 8 hours.
Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.