avoteb

Slow Cooker Vegetarian Chili

  • Yield 6
  • Prep 10 minutes
  • Total 10 minutes
Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili is a soup recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.

Ingredients

Yield: 6 servings

  • 1 cup uncooked farro* or quinoa**
  • 1 medium red or yellow onion, peeled and diced
  • 4 cloves of garlic, minced
  • 1 chipotle chili in adobo sauce***, chopped
  • 2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
  • 2 (15 ounce) cans tomato sauce
  • 2 (14 ounce) cans diced tomatoes
  • 1 (15 ounce) can light red kidney beans, rinsed and drained
  • 1 (4 ounce) can chopped green chiles
  • 4 cups vegetable stock
  • 1 cup beer (or you can just add extra vegetable broth)
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • (Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)

Method

  1. Tip in all ingredients to a slow cooker and stir thoroughly to combine. Leave on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.

  2. Plate while it is hot, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

  3. In a small pot, cook the farro or quinoa in the vegetable stock according to package directions until it is cooked through. (There will be extra vegetable stock — don’t worry, you’ll add everything to the chili once the farro/quinoa is cooked.)

  4. While that cooks as the farro/quinoa are cooking,heat 1 Tablespoon olive oil in a separate large stockpot over medium-a hot burner. Tip in your diced onions and saute for 4-5 minutes until soft and translucent. Tip in all of your remaining ingredients minus the vegetable stock and farro (or quinoa), and stir to combine. Continue cooking until the chili reaches a let it bubble gently, then reduce heat to medium-low and let it bubble gently for 10 minutes. Once the quinoa/farro is cooked, add it (along with any extra vegetable stock) to the

  5. Plate while it is hot, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

More from Soup

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