Crockpot Vegetarian Chili
1 medium yellow onion, peeled and diced
2 ribs of celery diced
½ red pepper chopped
6 large mushrooms sliced
42cloves of garlic, minced
1 (15 ounce) cans dark red kidney beans
1 (15 ounce) cans tomato sauce
1 (14 ounce) cans diced tomatoes
1 (15 ounce) can brown beans in tomato sauce
1 (4 ounce) can chopped green chiles
4 cups vegetable stock
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
½ teaspoon oregano
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)
- Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.
- Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- This can also be made on the stove top if you prefer that method.