Complete Veggie Crock Pot Chili
Description:
Imagine a hearty, soul-warming chili that stands out with its rich, spicy flavor, while keeping things meatless! This Complete Veggie Crock Pot Chili embraces the robust flavor of green chili peppers without the sharp heat of chili powder. Instead of meat, it features satisfying cooked rice, making it a wholesome and filling meal that’s perfect for any day of the week. If you prefer a touch of sweetness, consider using canned stewed tomatoes to enhance the dish. With its blend of fresh vegetables and robust spices, this chili showcases how cooking can truly be a creative and satisfying endeavor.
Recipe Category:
Rice
Keywords:
Beans, Vegetable
Ingredients:
- 2 cups cooked rice 🍚
- 1 cup tomato sauce 🍅
- 1 cup red kidney beans (rinsed and drained) 🥫
- 1 cup pinto beans (rinsed and drained) 🥫
- 1 onion (diced) 🧅
- 1 celery stalk (diced) 🌿
- 1 cup diced tomatoes 🍅
- 2 teaspoons cumin powder 🌶️
- 2 teaspoons black pepper 🌶️
- 1 teaspoon salt 🧂
- 1 tablespoon olive oil 🫒
- 1 tablespoon butter 🧈
- 1 tablespoon flour 🌾
Instructions:
-
Heat the Oil:
Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until the onions become nearly transparent and tender. This step releases the natural sweetness and flavor of the onions, which will add depth to your chili. -
Combine Ingredients:
Transfer the sautéed onions into your crock pot. To this, add 1 cup of tomato sauce, 1 cup of red kidney beans, 1 cup of pinto beans, 1 cup of diced tomatoes, 1 diced celery stalk, and the spices: 2 teaspoons of cumin powder, 2 teaspoons of black pepper, and 1 teaspoon of salt. Stir everything together to ensure that the spices and ingredients are well mixed. -
Slow Cook:
Set your crock pot to the low setting and let the chili cook for 8 hours. If you’re short on time, you can use the high setting and cook it for 4 hours instead. This slow cooking process allows the flavors to meld together beautifully, creating a rich and hearty chili. -
Prepare the Thickener:
About an hour before the chili is done, melt 1 tablespoon of butter in a small frying pan over medium heat. Once the butter is melted, add 1 tablespoon of flour and stir continuously until you form a brown paste. This paste, known as a roux, will help thicken the chili and give it a lovely, smooth texture. -
Incorporate the Thickener:
Add the prepared roux to the crock pot, stirring well to incorporate it into the chili. This step will give your chili a velvety consistency and enhance its rich flavor. -
Add Rice:
About 10 minutes before serving, stir in 2 cups of cooked rice. The rice will absorb some of the chili’s flavors and add a satisfying texture to the dish. -
Serve:
Once everything is well combined and heated through, your chili is ready to be served. Ladle it into bowls and enjoy the delicious, comforting flavors.
Note: If you’re craving a meaty version, you can refer to Recipe #83626, which uses meat but follows a similar preparation process.
Nutrition Information (per serving):
- Calories: 612.4
- Fat: 12 g
- Saturated Fat: 3.1 g
- Cholesterol: 7.6 mg
- Sodium: 1443.2 mg
- Carbohydrates: 105 g
- Fiber: 23.8 g
- Sugar: 12.3 g
- Protein: 25.8 g
This recipe yields approximately 4 pints of chili, perfect for feeding a small crowd or for enjoying leftovers throughout the week. 🍲
