Рецепт Slow Cooker 3-Bean Vegetarian Chili Recipe
It doesn’t get any easier than this 3-bean vegetarian chili. Just throw everything into the slow cooker and you’ll be rewarded with a healthy meal by dinner time.
When you marry into a family, there are certain expectations placed upon you. For me, it was learning to make my mother-in-law’s crockpot applesauce and coveted zucchini bread. Believe me, I’m not complaining. It could have been something like making a quilt for every first born, which would have resulted in rapid expulsion from the family. I can’t knit, sew or quilt to save my life!
The thing is, I had never used a slow cooker in my life. My family didn’t own one when I was growing up, and I was certain I was going to light the house on fire by leaving a cooking device plugged in and turned on when I wasn’t at home. I mean – come one – that’s one of the first things they teach when you’re learning to cook. Don’t leave hot things unattended and don’t slice off your fingers with the chef’s knife. But it was time to step up to the plate or find a different dugout. So, I dove into the world of slow cooking.
I started with the applesauce (you have to make it!), then eventually moved on to two of our favorites, Slow Cooker Vegetable Curry and Slow Cooker Hoisin Chicken. There’s something about putting everything into the crockpot in the morning, knowing that you don’t have to touch it until dinnertime, when you’ll serve up a meal that convinces your family that you’ve been slaving all day. Long live the slow cooker!
Other healthy vegetarian dinner recipes:
- Cookin’ Canuck’s Arugula Salad with Roasted Tomatoes & Pasta {Vegan}
- Cookin’ Canuck’s Barley Stew with Caramelized Onions, White Beans & Spinach {Vegan}
- A Spicy Perspective’s Korean Bibimbap
- Reluctant Entertainer’s Spicy Carrot Garbanzo Tagine
- Gourmandelle’s Eggplant Dhal
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Slow Cooker 3-Bean Vegetarian Chili Recipe Total time 8 hours 15 mins Author: Dara Michalski | Cookin' Canuck
1 medium onion, chopped 3 garlic cloves, minced 1 tbsp tomato paste 3 tbsp chili powder 1 tbsp unsweetened cocoa powder 1 ½ tsp ground cumin 1 tsp ground oregano 1 tsp salt 1 chipotle pepper, seeded & minced 2 tsp adobo sauce (from chipotle can) 1 can (28 oz.) petite diced tomatoes 2 cans (14 oz. each) black beans, drained & rinsed 1 can (14 oz.) red kidney beans, drained & rinsed 1 can (14 oz.) pinto beans, drained & rinsed 1 ¾ cups vegetable broth 1 ½ cup frozen corn kernels 2 tsp fresh lime juice Minced cilantro, for serving Grated cheddar cheese, for serving (omit for vegan)
Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine. Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice. Serve with cilantro and grated cheddar cheese. Weight Watchers Points: 6 (Points+), 4 (Old Points) Serving size: 1 cup | Calories: 256.2 cal | Fat: 1.7g | Saturated fat: 0.3g | Carbohydrates: 49.9g | Sugar: 5.3g | Sodium: 1014.1mg | Fiber: 16.2g | Protein: 14.9g | Cholesterol: 0mg 3.3.3077
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