It is not secret that I love a good crock pot recipe, so this past weekend I decide do experiment with a veggie chili. I am a big meat fan — my go-to chili normally includes ground beef AND Italian sausage, but my boyfriend tends to stray away from red meat whenever possible. I am not opposed to a meatless meal, so I went ahead with making a meatless chili, and it ended up working out.
The biggest change I made compared to other veggie chilis I have seen was using sweet mini peppers instead of bell peppers. I’m not a huge bell pepper fan, but for some reason I can’t get enough of the sweet mini peppers. They definitely added a new dimension of sweetness and flavor to the chili.
Keep reading to find my first recipe of 2016!
Veggie Veggie Chili
- 2 28 oz. cans of crushed tomato
- 1 white onion, chopped
- 2 stalks of celery, chopped
- 1/2 tsp. butter
- 1 jalapeño, chopped
- 1 lb. sweet mini peppers (red, yellow, orange), chopped
- 1 1/2 cups frozen corn
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 Tbsp. garlic powder
- 1/2 Tbsp. red pepper flakes
- 2 Tbsp. + chili powder
- Salt and pepper
Extras: Serve with sour cream and shredded cheese
- Chop all the veggies. Be careful when chopping the jalapeño! Don’t touch your eyes or nose and keeps any cuts on your hands covered up.
- Soften the chopped onion, celery and butter in a small pan for 5 to 10 minutes. This step isn’t completely necessary, however I am not a fan of celery. I do know it adds a lot of flavor so to make sure it is super soft, and I can’t really taste it, I cook it down before throwing it in the crockpot.
- Combine all of the ingredients in the crockpot. For the seasonings I gave a rough estimate of what I used. Depending on your tastes you may want more or less of the chili powder and red pepper flakes. I generally add more of everything as a sample the chili during the cooking process.
- Cook on high for three hours, turn down to low for the remaining three. Six hours is the minimum I would cook this for, a little bit longer will only make it taste better!
- Serve in big bowls with a handful of shredded cheese and a dollop of sour cream. (Optional)
Let me know what you think and what veggies your incorporate into your veggie chilis!