Vegetarian Bean Chili

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Prep Time 30 mins
Cook Time 7 hrs
Temp Low

Vegetarian Bean Chili – A delicious recipe for the slow cooker

Ingredients

  • 2 Cans Diced Tomatoes (28 oz)
  • 2 Tablespoons Vegetable Oil
  • 3 Medium Onions, minced
  • 8 Garlic Cloves, minced
  • 1/4 Cup Chili Powder
  • 2 Tablespoons Ground Cumin Salt
  • 1 Can Pinto Beans, drained
  • 1 Can Black Beans, drained
  • 2 Can Dark Red Kidney Beans, drained
  • 1-3 Tablespoons Minced Chipotle Chile in Adobe Sauce
  • 4 Teaspoons Sugar
  • 2 Cups Frozen Corn, thawed
  • 1/2 Cup Minced Cilantro Leaves

Directions

  1. Step One

    Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside.

  2. Step Two

    Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.

  3. Step Three

    Add the onions, garlic, chili powder, cumin, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.

  4. Step Four

    Off the heat, stir in the processed tomatoes, scraping up any browned bits.

  5. Step Five

    Transfer the onion and tomato mixture to the slow cooker, stir in the beans, chipotles, and sugar until evenly combined.

  6. Step Six

    Cover and cook on low until the chili is flavorful, 7 to 8 hours (alternatively, cover and cook on high for 4 to 5 hours).

  7. Step Seven

    Stir in the corn and cilantro, cover, and continue to cook until the corn is heated through, about 5 minutes longer.

  8. Step Eight

    Season with salt and pepper to taste and serve.

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