Make an easy winter dinner with slow cooker chili

It’s winter in Chicago and it is cold outside.  We all have the daily stress of figuring out what to eat for dinner.  We could order in, pick-up food, or go out to dinner; but who wants to do any of that when it’s below freezing outside?  How Instead, how about a nice slow cooker vegetarian chili? The recipe in this article says it will only take six - eight hours, but since it is vegetarian a couple extra hours won’t ruin dinner.  Start the Crockpot before you leave for work or in the morning, and have a nice warm dinner at night.

As with all meals at home, planning your grocery order/list is important. This recipe calls for:

1/2 cup olive oil

4 onions, chopped

4 cloves garlic, minced

4 celery stalks, cut 1/4 inches crosswise

4 red, yellow or orange bell peppers, seeded and chopped

1 (15.5 ounces) cans black beans, rinsed & liquid drained

1 (16 ounces) can cannellini beans, rinsed & liquid drained

1 (16 ounces) can pinto beans, rinsed & liquid drained

1 (16 ounces) can kidney beans, rinsed & liquid drained

1 (14.5 ounces) can of diced tomatoes

4–6 tablespoons chili powder, depending on your preference

2 tablespoons dried oregano

2 teaspoons salt

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

2 tablespoons distilled white vinegar

1 tablespoon hot sauce

Once you have gathered all these mouthwatering ingredients, just follow these five easy steps:

How to Make Vegetarian Crockpot Chili

1.     Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until they soften, but don’t brown, for about five minutes.

2.     Add the peppers and celery and sauté until lightly browned and tender, about 5 minutes.

3.     Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, vinegar, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.

4.     Serve with shredded cheese and sour cream (optional).

5.     Chili will keep in an airtight container in the fridge for five days or in the freezer for up to four months.

Don’t forget to have fun with the dish by topping it off with corn bread, crackers, cheese, hot sauce or sour cream.   My personal favorite is pouring this chili on mac n cheese (Chili Mac , OH YEAH!). This recipe will make 10 servings so lunch and dinner for the next few days is taken care of. 

Seminary Properties hopes you will enjoy this meal.