Slow Cooked Vegetarian Chili

Slow Cooked Vegetarian Chili
(makes 4-6 portions)


3 medium carrots, peeled and sliced
2 large onions, chopped
3 cloves garlic, chopped
3 bell peppers (I use red, yellow or orange)
3 cups vegetable broth (chicken broth is good for this too!)
2 tbsp tomato paste
3 pints canned tomatoes
Beans: 1/2 cup kidney, 1/2 cup black. Dried beans are soaked in water overnight, then drained and boiled for 90 minutes with cumin sprinkled into the water, before adding them to the chili. (The cumin helps to make the beans more digestible)
1 1/2 tsp oregano
1 1/2 tsp cumin
3/4 cups red wine


Add all ingredients to your slow cooker and cook on low for 6-8 hours. If you don't have a slow cooker, use a thick-bottomed pot and cook on low for 6-8 hours, covered, and checking every so often to make sure nothing sticks to the bottom of the pot.

Garnish with shredded Cheddar, sour cream, chives or cilantro.

Notes for me June 2022: Half the carrots and double the beans!

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