Slow Cooker Vegetarian Chili
Servings: 8 servings
Calories: 421kcal
Ingredients
- 1 can black beans 15oz, rinsed and drained
- 1 can pinto beans 15oz, rinsed and drained
- 1 can dark red kindey beans 15oz, rinsed and drained
- 1 can sweet corn 15oz, rinsed and drained
- 1 can fire roasted diced tomatoes 15oz, with liquid
- 2 bell peppers diced
- 2 cups vegetable stock
- 1½ cups brown ale beer
- 1 cup quinoa uncooked
- ½ cup fresh cilantro leaves
- ¼ cup light brown brown sugar
- ¼ cup jalapenos diced
- 2 tbsp chipotle peppers in adobo minced
- 2 tbsp salt
- 2 tbsp garlic minced
- 2 tbsp chili powder
- 2 tbsp cumin
- 2 tbsp dried onion
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp basil
- ½ tbsp coriander
- ½ tbsp cayenne pepper
- ½ tbsp chipotle powder
- ½ tbsp white pepper
- ½ tbsp black pepper
- ½ tbsp ground ginger
- 2 tsp lime juice
Instructions
- Dice/mince bell peppers, jalapenos, chipotle peppers, and garlic as needed. Rinse and drain all beans and corn.
- Combine all ingredients except lime juice in slow cooker or crockpot (I used an 8qt Instant Pot) and cook on low for 7 hours or high for 3½ hours.
- When ready to serve, stir in lime juice. Serve with shredded pepper jack cheese, additional cilantro, Greek yogurt, crushed tortilla chips, and/or additional lime juice.