3 Bean Vegetarian Chili
"No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well."
photo by The Food Gays
- Ready In:
- 4hrs 15mins
- Ingredients:
- 27
- Serves:
-
8
ingredients
- olive oil
- 1 large yellow onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 medium red pepper, seeded and chopped
- 1 medium green pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 4 garlic cloves, crushed and chopped
- 1 cup vegetable stock
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can dark red kidney beans, rinsed and drained
- 1 (14 ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon sugar
- salt and pepper
- 12 corn tortillas
- 1 -2 cup sharp cheddar cheese, shredded
-
Chunky Avocado Salsa
- 1 medium avocado, diced
- 2 green onions, sliced
- 1 large jalapeno pepper, seeded, minced
- 2 garlic cloves, minced
- 1 roma tomato, diced
- salt and pepper, to taste
- lemon juice
directions
- In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
- Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook on low for 4 to 6 hours.
- About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
- In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
- When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.
Questions & Replies
-
just double checking if I can make this in the crockpot.. on low 8-10 hours? If so ....is there anything I should do before I put into the crockpot...or just place everything in and wait to enjoy.... -
Is the crock pot on high or low?
Reviews
-
This is really great. I add cooked wheat berries (they sort of have the texture of ground beef) to amp up the protein and use a lot more chili powder. Sometimes I make it in the slow cooker; I cook the wheat berries first as they take a long time (3-1/2 to 4-1/2 hours on High) and then add the rest of the ingredients. My husband thought it was made with meat until I told him.
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Our hands-down favourite contest entry! Besides being dead easy to make, with excellent instructions, I got to use my crockpot and made a terrific-tasting, healthy meal for my family, that we all enjoyed. The chili was well-flavoured and hearty and, served with the freshly-baked tortilla chips and toppings, truly delicious. Having made a couple of other contest entries before this one, that didn't go over so well, the family was not thrilled with the idea of beans for dinner. Well, this recipe will be made over and over again as no one could fault it in any way (and I'm including 3 sometimes-fussy kids in this review). Thank you for making dinner delightful! -
Well I am not rating this as the directions are not clear at all. Thank goodness I have made chili before to know to add all the ingredients to the pot after adding the vegetable stock. I will rate again after I make this. Please adjust the directions to be a bit more clear!
Tweaks
-
We don't like garbanzo beans so I subbed cannelli beans (white kidney beans). I also used dry beans, using the overnight soak method, to cut the sodium count. I then put all the ingredients in my slow cooker on low before going to work. It turned out awesome!!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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