Packed with vegetables and legumes, this meatless Monday meal is hearty cold-weather comfort food at its best. Serve it with thick slices of warm corn bread or over freshly steamed rice or a baked potato. You can dress it up with shredded cheese, a dollop of plain yogurt and a sprinkling of chopped green onions or pepitas.
Slow-Cooker Vegetarian Chili
- 2 cans (each 15 oz./470 g) pinto beans, drained and rinsed
- 2 cans (each 15 oz./470 g) kidney beans, drained and rinsed
- 1 can (15 oz./470 g) chickpeas, drained and rinsed
- 1 can (28 oz./875 g) crushed tomatoes with juice
- 1 can (15 oz./470 g) fire-roasted diced tomatoes with juice
- 1 large yellow onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 small red bell pepper, seeded and finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 3 Tbs. chili powder
- 1 Tbs. ground cumin
- Kosher salt
- 2 cups (12 oz./375 g) frozen corn kernels
1. In a slower cooker, combine the pinto and kidney beans, chickpeas, crushed tomatoes, diced tomatoes, onion, carrot, red and green peppers, chili powder, cumin, 1 Tbs. salt and 1 cup (8 fl. oz./250 ml) water. Stir to mix well. Cover and cook on low for 6 hours to blend the flavors.
2. Uncover, add the corn and stir well. Re-cover and continue to cook on low for 30 minutes. The corn should be tender and warmed through. Taste and adjust the seasoning with salt.
3. Ladle the chili into individual bowls and serve immediately. Serves 8.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.