Crock Pot Vegetarian Black Bean Chili

Name: Crock Pot Vegetarian Black Bean Chili
Prep time: 10 min
Cook time: 370 min
Total time: 380 min
Yield: 8 servings
Cuisine: American,Tex-Mex
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped onion; 6 garlic cloves, minced; 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste; 1 tablespoon chili powder; 2 to 3 teaspoons ground cumin; 1 teaspoon dried oregano; 1 bay leaf; 1 (28-ounce) can diced tomatoes, in juices; 1 tablespoon soy sauce; 1 1/2 cups water; 1 (6-ounce) can tomato paste; 1 tablespoon red wine vinegar; 2 (15-ounce) cans black beans, drained and rinsed; 2 (15-ounce) cans pinto, garbanzo, Great Northern, or kidney beans, drained and rinsed; 1/4 cup grated cheese; Sour cream, for garnish; 1 tablelspoon chopped parsley, for garnish; 1 large hard-boiled egg, for garnish; 1 medium (4-1/8" long) green onion , chopped, for garnish

A hearty vegetarian chili, slow-cooked with beans and tomatoes, perfect for pairing with cornbread.

⭐ 4.4 (10 reviews) Prep: 10 minCook: 370 minTotal: 380 minYields: 8 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

American Tex-Mex

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Heat oil in a skillet, then sauté onions, garlic, and red pepper flakes for 1 minute.
Stir in chili powder and cumin, cooking for 2 additional minutes.
Transfer the sautéed aromatics to a slow cooker. Add all other ingredients, excluding canned beans, and stir well.
Cook on low for 5 to 7 hours.
About an hour before serving, stir in the canned beans.
Serve with chosen garnishes.

Nutritional Info (per serving)

Calories: 395 kcal

Carbohydrate: 63 g

Cholesterol: 28 mg

Fiber: 21 g

Protein: 23 g

Saturated Fat: 2 g

Sodium: 217 mg

Sugar: 6 g

Fat: 7 g

Unsaturated Fat: 0 g