Easy Homemade Crockpot Vegetarian Chili
Serves 14
0 mins total
A recipe for vegetarian chili in the slow cooker (or crockpot).
0 servings
cupbaby bella mushrooms stemmedwiped clean and cubed
red bell pepperchopped
yellow squashstem ends trimmed and cut into small dice
(15 oz) cans kidney beans, drained and rinsed
(15 oz) can black beans, drained and rinsed
(15 oz) can corn kernels, drained
(4.5 oz) cans diced green chiles, drained
tbspchili powder
tbsporegano leaves
tbspground cumin
tsponion powder
tspseasoned saltor regular salt
cupchopped fresh cilantro leaves
cupwater
cupcornmeal
Toppings: sour cream, chopped green onions, shredded cheese, and/or tortilla chips
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Add all ingredients to a crockpot except cilantro leaves, cornmeal, and water to a crockpot. Stir and season with salt and pepper.
Cover and cook on High for 4 hours or low for 6 hours.
20-30 minutes before the chili finishes cooking, mix the cornmeal with water to make a paste. Then stir the paste into the crockpot. Add the chopped cilantro. Cook for a final 20-30 minutes.
Serve with sour cream, chopped green onions, shredded cheese, or tortilla chips as toppings, if desired.