SLOW-COOKER VEGETARIAN CHILI
This is one of my own recipes, and one that I'm particularly proud of. It's not very spicy, so you can alter the spices as you like. This is great served with corn bread, and the leftovers make great nachos! I'm the only vegetarian in the family, but everyone else loves it!
Provided by iPlayFlonkerton
Categories Beans
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices.
- Add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine.
- Cook for 6 hours on low.
BUFFALO CAULIFLOWER CHILI - CROCK POT
This is probably one of the best if not the best vegetarian chilies we have had. The toppings are a must use as they add a nice layer of flavor. I loved all the flavors in this delightful chili and DH loved that it was not a hot chili. Big thanks to the kitchen treaty blog which is where this delicious chili recipes comes from.
Provided by Debbwl
Categories Cauliflower
Time 9h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients to a 3-quart or larger slow cooker. Stir.
- Cook on low for 8-10 hours. Taste and add additional salt, if desired.
- Serve with assorted toppings.
- Enjoy!
- Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.
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