Slow Cooker Vegetarian Chili

Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.
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 (optional)
INGREDIENTS1 of 2

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