Zoë's Vegetarian Chili, Slow Cooker or Crockpot Recipe

Colorful Vegan Chili Recipe, Guaranteed To Satisfy Starving Teenagers

We adapted this vegetarian chili recipe many years ago from 'The Moosewood Cookbook', by Mollie Katzen.

We ate vegetarian chili so often at our house, when the kids were growing up, that we knew the recipe by heart. There were always several containers in the freezer, for those times when ravenous hunger struck without warning.

When she was growing up, our daughter almost lived on this chili, and took the recipe with her when she went to college, so she wouldn't starve.

Since then our vegetarian chili recipe has evolved to suit grown-up tastes. Zoë's Vegetarian Chile got a big overhaul when I made it at her house - the chili I was cooking only vaguely resembled the original recipe!

Vegetarian chili is a great vegan meal by itself, or with salad and cornbread. Good with sour cream or parmesan cheese - non-dairy or dairy. You can also use black beans in this recipe, or a mixture of red chili beans & black beans, as pictured.

Makes 6 - 8 servings of chili

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 3 cups cooked kidney beans, with 6 cups cooking liquid (how to cook beans)
• OR: 3 cans kidney beans, drained and rinsed, plus 6 cups water or soupstock
• 1 cup bulgar or cracked wheat
• One 6 oz can tomato paste
• 2 - 4 Tbsp olive oil
• Optional: 1 can crushed or chopped tomatoes
• Optional: Hot sauce to taste
• Optional: 1 medium red onion, peeled, quartered and diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 medium carrot, diced
• 2 stalks celery, diced small
• 1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp ((add another for more heat)
• 1 - 2 Tbsp fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried
• 2 - 4 cloves garlic, peeled and minced (approx. 1 Tbsp)
• 1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery
• 2 bay leaves
• 1/2 cinnamon stick
• 2 tsp each: paprika, gr. cumin, coriander
• 1 tsp each: dried thyme, basil, oregano
• 1 - 2 cup fresh or frozen corn kernels
• 1/2 c. minced parsley or cilantro
• 2 Tbsp Braggs liquid aminos, or soy sauce
• 1 tsp salt or to taste
• Fresh ground black pepper to taste

Cooking Kidney beans:

1. 1 cup dried dark red kidney beans
2. Soak 4 hours in hot water, or overnight
3. Drain, rinse, add 6 cups unsalted water
4. Bring to a boil, skim foam, cover and simmer 2 hours

Chili Directions:

1. Add bulgar & tomato paste to kidney beans + cooking liquid or water
2. Add bay leaf and cinnamon stick
3. Return to boil, cover and simmer
4. Preheat sauté pan or frying pan on medium-low and add oil
5. Prep veggies
6. Sauté minced garlic, ginger and jalapeno on medium heat for 5 minutes
7. Add remaining veggies and sauté 5 more minutes
8. Add remaining spices, sauté another five minutes
9. Transfer the veggies to the bean + bulgar mix, cook another 30 minutes
10. Add corn, parsley or cilantro, and braggs or soy sauce to taste
11. Cook for a few more minutes and serve

Slow Cooker or Crockpot Chili Directions:

1. Turn an 8 - 10 qt crockpot on high
2. Add cooked beans, cooking liquid or water, bulgar or cracked wheat, tomato paste, bay leaves, and cinnamon stick to the crockpot
3. After sautéing the veggies & spices, transfer them to the slow cooker
4. Reduce crockpot heat to low, cover and cook 4 - 6 hrs
5. Add corn, minced parsley or cilantro, Braggs liquid aminos or soy sauce to taste. Cover and cook for another 1/2 hr on high heat.

Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals (think soup).

---

---

More Bodacious Bean Recipes From Savvy Vegetarian

Barley Bean Vegetable Soup Eclectic Pasta Stew Kidney Bean Pasta Soup Lentil Cauliflower Potato Soup Spicy Red Lentil Vegetable Soup Tasty Pasta Salad White Bean Italian Style Soup

---

Comments Or Questions About The Vegetarian Chili Recipe:

"I made your vegetarian chili last week. I made a couple of adjustments (as I always do), but it was terrific!" - Ellen F.

"Yum! I made this tonight and it is now my favorite Chili recipe. Thanks for sharing" - Stacey C.

"Made this last night...delish!" - Jessica B.

"Delicious! Tweaked the recipe just a bit by adding crushed tomatoes and hot sauce, even so, I think this is my new go-to recipe for chili. Everyone (even the omnis!) thought it both looked and tasted great." - Erica W.

Send us your comment!

First Name:        

Last Name:        

Email Address:   

Your comments help us to update and improve our recipes, so don't be shy!

---

        

Subscribe To Our FREE Newsletter and Get 2 Special Reports!

"Avoid Vit. B12 Deficiency" and "How To Get Enough Protein"

PLUS a 10 Part Series of Tips For Going Vegetarian

Twice Monthly Newsletter: News, reviews, tips, advice, recipes, blog posts

Secure Double Opt In - Your Privacy Protected         Get More Information

Name:  Email:  

---

Back To Recipes Index Share Your Great Vegetarian Recipe! Health Disclaimer, Privacy Policy,Publishing Policy Download Free Savvy Vegetarian Reports Get Free Savvy Vegetarian Advice