This delicious vegetarian chili is easy to prepare. Just place the ingredients in a crock pot for several hours and you have a warm, hearty and nutritious chili. This recipe makes the most of four kinds of beans and butternut squash – a fall favorite. What sets it apart from other chili recipes is the addition of jalapenos and hot sauce. Be sure to cook it for your next game night of Bunko or cards!
Slow-Cooker Vegetarian Chili
28-ounces (4 large) fresh diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) Garbanzo Beans, rinsed and drained
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
2 jalapeño’s chopped and deseeded
2 tablespoons chili powder
2 tablespoons dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
3 sweet potatoes- peeled and chopped
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves (or basil)
Salt and freshly ground black pepper
Combine all ingredients, except the shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Just before serving, top each serving with shredded cheese and cilantro.