Hearty Crock Pot Vegetarian Chili
Set it and forget it, crock pot vegetarian chili recipe is hearty and flavor packed! This vegan and vegetarian chili recipe is make ahead ready and freezer friendly. Use soaked or unsoaked beans in this recipe - if using soaked, reduce the water by about 1/2 a cup. Be sure to check your crock pot manufactures owners manual regarding cook time for beans. **See FDA's Advisory Warning about cooking raw kidney beans in the slow cooker. You'll need a 6 quart slow cooker for this recipe.
Nutrition Facts
Ingredients
Instructions
Pick through the beans picking out any shriveled beans or small stones. Rinse the dry beans and place them in the cook-pot of a slow cooker. If using dry kidney beans, soak/boil them according to FDA's guidelines below in the notes (and make sure they're fully cooked) before adding them to the soup or use one can (drained) of already cooked kidney beans. Add them to the crock during the last hour of cooking. To the beans add the onion, bell pepper, cumin, oregano, chili powder, black pepper, salt, bayleaf, garlic, jalapeno, chipotle pepper (if using), tomatoes, tomato paste and water. Stir thoroughly and lid.
Cook Beans on High (soaked or unsoaked**) for 6-8 hours. Be sure to check your crock pot manufactures owners manual regarding cook time for beans. Use this time as a guide.
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*If using beans soaked overnight, reduce the water by 1/2 C then add more later if desired. According to FDA, kidney beans must be soaked for five hours. See **note below.
**RAW KIDNEY BEANS: I’ve been cooking raw kidney beans for as long as I can remember in the slow cooker without any issues. But a reader recently alerted me to a raw kidney bean toxin that I felt it important to share here. This from FDA: Phytohaemagglutinin is a toxin found in raw and undercooked kidney beans. FDA advises kidney beans not be cooked in slow cookers and be soaked for five hours, strained then boiled for 30 minutes to destroy the toxin. If you eat them raw or under‐cooked, they can cause you to have extreme nausea, severe vomiting, and diarrhea. Cooking the beans properly destroys the toxin. FDA Indicates not to cook kidney beans in a slow cooker. Slow cookers don’t get hot enough to destroy the toxin in kidney beans. For more info please see pg 254 of FDAs Bad Bug Book.
***Different brands of chili powder spice can vary in its heat since chili powder is a blend of spices. I use Frontier Co-Op’s chili powder in this recipe (and all my recipes) and find it to be a perfect balance of spice. If you’re unsure about how much spice the brand of chili powder you use will add to the outcome of this recipe, feel free to reduce the amount to 2 tablespoons and adjust to taste as the chili nears its end of cooking time.
More Recipes Featuring Masa Harina:
Mexican Inspired Tofu Tacos
Vegetarian Tater Tot Hot Dish
Roasted Corn Zucchini Fritters
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Reviews from the Original Source
Hi Traci! I am making my way through your recipes!! I was craving your tater tot hotdish again, but am on a mission to try more of your recipes. This is also amazing ! I have never even tried a chipotle until today. Was scared it would set me on fire! Not too hot though. I was pleasantly surprised. Subtle, but flavorful. I love the tomato paste. Always used sauce or diced tomatoes. Paste makes this so vibrant. Such a difference it makes. Golly. Very rich. I loooooove the Masa Harina and the Frontier chili powder. I did carry over one ingredient from your tater tot hot dish. I added about a teaspoon of the better than boulion (vegetable) to my water. Love it! Thank you for teaching me about that. I plan to have this all week long. Tomorrow I am making your suggested Frito pie with this. I loooove all of your helpful details.Thank you again!!
Love this chili recipe and many of your other recipes! However, I find that 4 tablespoons of chili powder is way too much. I like spicy food and have a decent tolerance for spice and it was crazy spicy to me, like unpleasant to eat. I've made it since with 1 tbsp and it's perfect. Just my two cents!
Omg, these pictures make me drool over the dish. I have many chili recipes but this one is one of my favorites. I can never get enough of it. Gluten free, hearty, flavored, and sooo loaded with vegetables and spices. So easy to make and easy to modify. Though I’ve never added masa to my chili. Should definitely give it a go. Sometimes I serve it with shredded cheese for dinner guests (yeah, it makes the dish no longer vegan), and it’s always a big hit. I take it as a good sign when my friends request the recipe of this. Thank you Traci!
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