Friday, November 4, 2016

Vegetarian Chili

Chili is a fall and winter staple in our house.  I make it at least every other week in the cold months.  It's warm, filling, and soooo comforting.  My chili is loaded with beans and veggies.  This is a great crock pot meal, but you could easily make it on the stove.  

Vegetarian Chili


2 large bell peppers, chopped (any color will do)
1 large onion, chopped
4 garlic cloves, minced
2 quarts canned tomatoes (or 2 - 28oz cans diced tomatoes)
48 oz black, great northern, kidney, etc. beans (I like the Randall mixed beans), drained and rinsed
2 tbsp chili powder
1 tbsp cumin
1/4 tsp - 1 tsp Kosher salt (this will depend on the type of tomatoes and beans you are using - some canned varieties are loaded with salt and you may not need as much)
1/4 tsp black pepper
Shredded cheese, sour cream, and/or crackers for serving


1.  Add all ingredients into a 4 or 6 quart crock pot.  Cook on low for 6-8 hours.  Adjust salt and pepper as needed, serve, top as desired and enjoy!

Bon Appetit!

~ Sara :)

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