| Yield | |
|---|---|
| Source | by Jolinda Hackett, http://vegetarian.about.com/od/vegetarianchilirecipes/Vegetarian_and_Veg... |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | by Jolinda Hackett, http://vegetarian.about.com/od/vegetarianchilirecipes/Vegetarian_and_Veg... |
| Prep time | 15 minutes |
Delicious, easy vegetarian chili using a slow cooker
| 2 | T | oil |
| 1 | onion (chopped) | |
| 4 | clv | garlic (minced) |
| 1⁄3 | t | red pepper flakes |
| 1 | T | chili powder |
| 1⁄3 | t | cumin |
| 1 | t | oregano |
| 1 | cn | tomatoes (28 oz. can) |
| 1 | T | soy sauce |
| 1 1⁄2 | c | vegetable broth |
| 1 | cn | tomato paste (6 oz. can) |
| 2 | cn | black beans (drained) |
| 2 | cn | red kidney beans (drained) |
1. Sauté the onion, garlic and red pepper flakes until the onion is soft, about 3 to 5 minutes. 2. Add the chili powder and cumin and cook for 2 more minutes. 3. Place the onions and the remaining ingredients in the slow cooker, stirring to combine. 4. Cover and cook on low for 6 to 8 hours.