Chunky Vegetable Chili Recipe

Posted by Hillary on October 3rd, 2008 at 01:29pm

This chunky vegetable chili cooks up in a slow cooker and is like a bowl of very thick vegetable soup. Three types of legumes combine with a rich, spicy tomato broth to create a zesty and flavorful dish. You can be creative when you make this chili by adding other seasonal vegetables or ones you may have in your refrigerator.

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Ingredients

2 Tbs. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large green bell pepper, cored, seeded, and chopped
1 large red bell pepper, cored, seeded, and chopped
2 carrots, chopped
2 celery stalks, chopped
1 Tbs. ground chili powder
2 tsp. ground cumin
1 tsp. paprika
2 tsp. dried oregano
1 tsp. salt
1 15 1/2 oz. can black beans, drained and rinsed under cold water
1 15 1/2 oz. can red kidney beans, drained and rinsed under cold water
1 15 1/2 oz. can chickpeas, drained and rinsed under cold water
1 14 1/2 oz. can diced tomatoes
2 C. spicy tomato juice or Bloody Mary mix
1 bunch cilantro (flat-leaf parsley), leaves only, chopped
Shredded cheddar cheese (optional)

Directions

Spray a 6-quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and peppers and cook until soft, 7-8 minutes. Add the carrots, celery, chili powder, cumin, paprika, oregano, and salt. Cook for 5 minutes. Place the cooked vegetables in the slow cooker. Add the black beans, kidney beans, chickpeas, tomatoes, and tomato juice. Stir to combine.

Cover and cook on low for 7-8 hours, or until the vegetables are tender. Stir in the cilantro before serving. If desired, garnish with the cheddar cheese.

Chunky Vegetable Chili Recipe

Ingredients

Directions

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