You won’t even miss the meat in this Crock Pot 3 Bean Vegetarian Chili. This is a pantry style crock pot chili perfect for any night of the week!
This past weekend in Chicago was cold and snowy. I can’t say that I’m shocked but this little game with Mother Nature is really starting to get old. Like, really really old. It’s warmer in Sochi than it is here. I’d say I’m jealous but after seeing Bob Costas’ eye, I’m glad I’m not.
One of my favorite things to do when it’s nasty outside is play a game called, “Catching Up with my DVR.” It’s totally easy to play. All you need is a couch, a cozy blanket, your favorite beverage of choice, TV and remote control. Anyone can play…. but just make sure if you have a team mate, you agree on the show selection.
By the time the afternoon came around, I remembered I forgot to go to the grocery store. I headed to the pantry to see what I had and that’s how Crock Pot 3 Bean Vegetarian Chili came to life… out of pure laziness and being too cold to leave my warm seat on the couch.
You’ll need black beans, chick peas and red kidney beans for this chili. You’ll get onions, green pepper, jalapeno and garlic in every bite because they get finely minced in the food processor before going into the crock pot. Make your own chili mix by combining some basic dried seasoning. The chili can be cooked for 4 hours on high or for 8 hours on low. Pick what’s best for you!
I knew this was a winning recipe after Jim finished his first bowl…. he went in for a second helping and he didn’t even notice this chili was missing the meat. It’s not everyday I can get him to eat a healthy recipe without him even realizing it’s good for you. Winner Winner, Chili Dinner!
It’s not everyday you can bamboozle a family member to be happy eating vegetarian chili. This recipe will satisfy meat-lovers and chili lovers. It’s totally easy to throw together and have the crock pot do all of the work! Embrace the lazy, my friends.
- 1 onion, quartered
- 1 jalapeno, halved. Seeds and ribs removed form 1 half
- 1 green pepper, quartered
- 3 garlic cloves
- 2 15 oz cans black beans, drained and rinsed
- 2 15 oz cans chick peas, drained and rinsed
- 2 15 oz cans dark red kidney beans, drained and rinsed
- 2 28 cans crushed tomatoes
- 1 15 can diced tomatoes, undrained
- 1 packet of chili seasoning or make your own (see instruction # 3 for making your own!)
- Your favorite chili toppings - cheese, onions, crackers, etc
- In a food processor, add onion, jalapeno, green pepper and garlic cloves. Pulse until finely minced. Add mixture to crock pot.
- Place all 3 types of beans, crushed tomatoes, diced tomatoes and chili seasoning into the crock pot. Stir until well combined. Cook on High for 4 hours or Low for 8 hours. Serve with your favorite chili toppings.
- To make your own chili seasoning: In a bowl, combine 1 tbsp + 1 tsp chili powder, 1 tbsp red pepper flakes, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp ground cumin, 2 tsp oregano & 2 tsp salt.