If you’re looking for a trimmed down chili that’s still hearty, look no further. Choosing to withhold mammal protein from your tummy? No worries, this vegetarian chili is for you!
Basically loaded with beans, beans, beans, corn, beans, spices, and more beans, this vegetarian chili is deliciously satisfying. At one point, I’m pretty sure I had sweat coming from the bottom of my eyes…just note that the level of spiciness is in your control.
Try it in a taco bowl!
Vegetarian Chili
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Loading...Ingredients
- 16oz can of Kidney Beans
- 16oz can of Black Beans
- 16oz can of Pinto Beans
- 1/2 red onion, chopped
- 1 cup frozen corn
- 2 cloves garlic, chopped
- 4.5oz green chilies
- 28oz can of crushed tomatoes
- 1/2 tsp of cumin
- 2 tbsp of chili powder
- 1/2 tsp of dried oregano
- 2 tbsp of minced garlic
- 1 tsp of Cajun powder
- 1 tsp of garlic powder
- Salt and pepper for taste
- 2 cups of water
Instructions
1
Open cans of beans and drain over the sink. Add to a slow cooker.
2
Add chopped onion through crushed tomatoes.
3
Then add in spices and stir.
4
Add water.
5
Stir.
6
Turn on for 6-8 hours.
7
Serve warm.
