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Crock Pot Vegetarian Chili Recipe
Ingredients
* 1 lb. pinto beans (previously soaked overnight or use quick-soak)* 2 tablespoons olive oil
* 1 large onion, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 medium carrots, chopped
* 2 celery ribs, chopped
* 2 jalapeno peppers, seeded and chopped
* 2 garlic cloves, chopped
* 1 tablespoon chili powder
* 6 cups water
* 1 six ounce can tomato paste
* 2 teaspoons salt
* 1-1/2 cups corn kernels (fresh or canned)
Directions
1. Place 2 tbs olive oil in a large skillet over medium heat. Skillet must be large enough to hold all vegetables plus 2 cups water.2. Add onion, bell peppers, carrots, celery, jalapeno and garlic. Stir and cook 10 minutes until vegetables soften.
3. Add 1 tbs. chili powder and stir well.
4. Add 2 cups water and tomato paste. Bring to a boil.
5. Transfer vegetable mix to slow cooker. Add pinto beans, 4 cups water and 2 tsp. salt.
6. Cover and cook on low setting, without opening lid, until beans are tender, about 6 hours.
7. During the last 30 minutes of cooking, add corn kernels.
Let stand 10 minutes before serving.
8 servings
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