Name: Veggie Crock Pot Chili
Prep time: PTM
Cook time: PTM
Yield: 6
Ingredients: 1 onion (diced small); 2 large cloves garlic (crushed or minced); 1-2 TBS chili powder; 1 tsp cumin; 1 15 oz. can black beans (rinsed and drained); 1 15 oz. can red kidney beans (rinsed and drained); 1 15 oz. can vegetarian baked beans; 1 28 oz. can fire roasted crushed tomatoes; 1 cup frozen corn (to taste); 1/4 tsp liquid smoke; 1 cup chopped mushrooms; 1 cup chopped cauliflower; 1/2-1 cup water; 1 tsp oregano

Veggie Crock Pot Chili

The addition of baked beans and liquid smoke is what makes this chili so flavorful. Add hot sauce, cayenne pepper or more chili powder if you like it spicy. This version is fairly mild. Cook up the onions/spices and chop the veggies the night before, store in the fridge, and throw everything in the crock pot in the morning to have dinner ready after work!

CourseEntrée

Servings

Ingredients

1 oniondiced small
2large cloves garliccrushed or minced
1-2TBS chili powder
1tsp cumin
1 15 oz. can black beansrinsed and drained
115 oz. can red kidney beansrinsed and drained
115 oz. can vegetarian baked beans
128 oz. can fire roasted crushed tomatoes
1cup frozen cornto taste
1/4tsp liquid smoke
1cup chopped mushrooms
1cup chopped cauliflower
1/2-1cup water
1tsp oregano

Instructions

Sauté onion in a dry skillet. As it begins to brown and stick, add 1 TBS water. Repeat process several times until onion is soft.
Add chili powder (2 TBS if you like spicy) and cumin to onion and sauté 1 minute. Add a tiny bit of water to deglaze the pan. Transfer to crock pot.
Combine remaining ingredients in crock pot and cook on high 4 hours, or on low 6-8. 30 minutes before serving, crush oregano between your fingers to release flavorful oils, and add to chili. As with most of my recipes, I don’t salt during the cooking process so add what you like at end.