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Easy Slow Cooker Vegetarian Chili
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Description
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili especially delicious.
Ingredients
- 1-½ cup Yellow Onion, Chopped
- 1-½ cup White Button Mushrooms, Stemmed, Wiped Clean And Chopped
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Chopped
- 1 whole Medium Yellow Squash, Stems Trimmed And Cut Into Small Dice
- 3 cans 15 Oz. Cans, Diced Tomatoes
- 1 can (15 Oz. Can) Tomato Sauce
- 2 cans (15 Oz Cans) Kidney Beans, Drained And Rinsed
- 1 can 15-oz. Cans Black Beans, Drained And Rinsed
- 1 can (15 Oz. Can) Corn Kernels, Drained
- 2 cans (4.5 Oz. Can) Diced Green Chiles, Drained
- 1-½ cup Vegetable Stock
- 2 Tablespoons Oregano Leaves
- 2 Tablespoons Chili Powder
- 1-½ teaspoon Onion Powder
- 1 Tablespoon Ground Cumin
- 1-¼ teaspoon Seasoned Salt
- 1 teaspoon Ground Black Pepper
- ¼ cups Cornmeal
- ½ cups Water
- ¼ cups Fresh Cilantro Leaves, Chopped
Preparation
Add the onion, mushrooms, peppers, squash, diced tomatoes, tomato sauce, beans, corn, green chilies, vegetable stock, oregano, chili powder, onion powder and cumin into a 6-quart or larger crockpot. Stir and season with salt and pepper.
Cover and cook on high for 4 hours or low for 6 hours.
At roughly 20-30 minutes before the chili finishes cooking, mix the cornmeal with water in a small bowl to make a paste. Then stir the paste and chopped cilantro into the crockpot to combine and cook for a final 20-30 minutes.
Serve with sour cream, chopped green onions, shredded cheese or tortilla chips as toppings, if desired.
Note: We use a 6-quart slow cooker.
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