Thursday, January 27, 2011
Slow Cooker Vegetarian Chili
This is a great make-ahead meal. I cooked up a big pot before going back to work to use as lunches for the week ahead.
1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
1/2 medium yellow onion, chopped
4-5 large button mushrooms, sliced
2 cloves garlic, minced
1 - 19 oz can red kidney beans
1 - 14 oz can chickpeas
1 - 5.5oz can tomato paste
2 cups vegetable broth or water
1 tablespoon sliced pickled green chilies or banana peppers (optional)
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp pepper
1/4 tsp salt
1. Add everything to your crock pot and stir together to mix well.
2. Cook on high for 3-4 hours.
3. Serve over cooked rice or quinoa and top with shredded cheese or sour cream!
This post is part of Monday Mania at The Healthy Home Economist.