Crock-Pot Vegetarian Chili

17 Jan

I’m taking my children on a family field trip to the zoo today. Put this chili in the crock-pot right away in the morning while you drink your first cup of coffee.



  • Olive oil
  • 2 large yellow onions, diced
  • 2 garlic cloves, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 56 ounces crushed tomatoes
  • 1 tablespoon cumin
  • 1 teaspoon cayenne – or to taste
  • 1 package frozen corn
  • 2 cans black beans
  • 1 cup picante sauce
  • Salt — to taste
  • Grated cheddar, if desired
  • Cashew nuts, if desired

Saute onions in the olive oil. Add garlic. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes.

Put the crushed tomatoes, corn, beans and picante sauce into the crockpot, and add the onion mixture. Cook on LOW about 10 hours. Serve with grated cheddar and cashew nuts, if desired.


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3 responses to “Crock-Pot Vegetarian Chili

  1. A Tablespoon of Liz

    January 17, 2011 at 2:29 pm

    This looks really good, and not too liquidy. I hate chile when it’s like a soup. Yours looks thick and delicious!

    • Eel {SpiceOpolis}

      January 17, 2011 at 2:58 pm

      Thanks! I agree, I like to be able to eat it on a hot dog or as dip.


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