SLOW COOKER VEGETARIAN CHILI

Slow Cooker Vegetarian Chili image

Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.

Provided by limeshmd

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 7h

Yield 12

Number Of Ingredients 18

Ingredients

2 cubes vegetable bouillon, crumbled
1 tablespoon ground cumin
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground red pepper
1 cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can vegetarian baked beans
1 (14.5 ounce) can diced tomatoes
1 onion, diced
2 stalks celery, diced
1 cup diced carrot
1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
1 cup coconut milk

Steps:

Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
Cook on High for 6 to 8 hours.
Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 7.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 408.7 mg, Sugar 5.3 g