A slow cooker simmering away on a countertop can provide a delicious warm meal for your family while you stay busy with other activities. Whether you keep busy with work or play, assembling a meal in a slow cooker early in the day will enable you to forget about dinner until the time arrives to serve it. Many savoury stews and soups cook effectively in a slow cooker, including vegetarian chilli. This recipe serves six to eight people.
- Skill level:
- Moderately Easy
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Things you need
- Slow cooker
- 3 453.5gr. cans of assorted beans (navy, kidney, black or garbanzo)
- one 794gr. can diced tomatoes
- 1 one 794gr. can tomato sauce
- 1 113gr. can chopped green chillies
- 1 medium chopped onion
- 1 medium chopped green pepper
- 2 stalks chopped celery
- 1 cup corn
- 1 tsp cumin
- 1 tbsp chilli powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Open the cans of beans and drain off the liquid. Rinse the beans in the colander under cool water and place them into the slow cooker.
Open the cans of tomatoes, tomato sauce and green chillies and pour these ingredients into the slow cooker.
Wash and chop the onion, green pepper and celery and add these ingredients to the slow cooker.
Pour the corn, the cumin, the chilli powder, the oregano, the salt and pepper into the slow cooker.
Stir the ingredients well with the wooden spoon.
Cover the slow cooker. Set the temperature to low and cook the vegetarian chilli for approximately six to eight hours. Alternatively, set the temperature to high and cook the chilli for approximately four hours. Serve the chilli immediately or keep it warm in the slow cooker until serving time.
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