Soups & Stewsgimmesomeoven4.7
Slow Cooker Vegetarian Chili
This Slow Cooker Vegetarian Chili recipe is hearty, delicious, easy to make, and naturally vegan and gluten-free (if using quinoa).
👥 6 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●pot
📝 Preparation Steps
1
Slow Cooker Method:
2
Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for ⏱️ 3-4 hours or on low for ⏱️ 6-8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.
salt1 teaspoon(Optional toppings: shredded cheddar cheese (crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.))
3
Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
4
Stovetop Method:
5
In a small pot, cook the farro or quinoa in the vegetable stock according to package directions until it is cooked through. (There will be extra vegetable stock — don’t worry, you’ll add everything to the chili once the farro/quinoa is cooked.)
vegetable stock4 cups(Optional toppings: shredded cheddar cheese (crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.))
6
Meanwhile as the farro/quinoa are cooking,heat 1 Tablespoon olive oil in a separate large stockpot over medium-high heat. Add your diced onions and saute for ⏱️ 4-5 minutes until soft and translucent. Add all of your remaining ingredients minus the vegetable stock and farro (or quinoa), and stir to combine. Continue cooking until the chili reaches a simmer, then reduce heat to medium-low and simmer for ⏱️ 10 minutes. Once the quinoa/farro is cooked, add it (along with any extra vegetable stock) to the chili and stir to combine. Taste, and season with additional salt and pepper or seasonings if need be.
vegetable stock4 cups(Optional toppings: shredded cheddar cheese (crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.))salt1 teaspoon
7
Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
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