The "Meatiest" Vegetarian Chili from your Slow Cooker
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October 7th, 2009, 05:46 PM
Join Date: Mar 2008
Location: Indianapolis, IN
Oh my gosh, I just made this tonight and it's SOO GOOD! I literally haven't had chili since I became a vegetarian 12 years ago. This is amazing and so easy to make, I started it before Jackson and I left for Gymboree and it was ready at dinner time.
If you're not a vegetarian, don't let the tofu scare you, tofu doesn't really taste like anything, it just adds texture and picks up the flavor of everything else!
(I halved the recipe and there is still a ton!)
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such
as Tabasco (I use Frank's Hot Sauce!)
1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
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