A thick and delicious vegetarian chilli made with slow-cooked mixed beans in a tomato sauce with sautéed mushrooms and select vegetables and seasonings.
Slow-Cooker Vegetarian Bean Chilli
Ingredients Makes: 8 servings
1 cup dry white navy beans
1/2 cup dry black beans
1/2 cup dry crimson runner beans ~or~ kidney beans
2 cups vegetable broth *See our vegetable herb broth recipe link below!
1 to 2 sweet onions ~or ~ 1 1/4 cups onion, finely diced
1 bell pepper, finely diced
3 jalapeño pepper, minced
1 chilli pepper, minced
4 garlic cloves, minced
1/2 tsp sea salt
1/4 cup of purified water
7 Tbsp maple syrup
1 Tbsp apple cider vinegar
2 cups stewed tomatoes **See our stewed tomato recipe link below!
1 tsp dried mustard powder
1 tsp paprika powder
1 tsp cumin powder
1 tsp chilli powder, or to taste
1 1/2 cup mixed mushrooms, cleaned and sliced
3 large carrots, peeled and sliced
3 celery stalks, sliced
1 bell pepper, diced
Begin preparing the beans. Soak the beans overnight in a dutch oven or large sauce-pot with enough purified water to cover them by a few inches.
Continue preparing the beans. The following morning drain and rinse the beans using a large colander. Return the beans to the dutch oven and add enough purified water to cover them by a couple inches and then bring them to a boil. When the beans reach a heavy boil, turn off the heat and cover; let rest and cool for 30 to 40 minutes.
While the beans are resting, prepare the Bean Mixture ingredients. Warm the 2 cups of vegetable broth over low heat in a sauce-pot. Finely dice 1 to 2 sweet onions to make 1 1/4 cups of diced onion. Dice a bell pepper and mince 3 jalapeño peppers, a chilli pepper and 4 garlic cloves; then transfer all the prepared seasoning to a bowl with the onions.
When the beans have rested and cooled for 30 to 40 minutes, drain and rinse the beans again, then transfer the beans back into the dutch oven. This time add the vegetable broth, the diced onions, garlic, peppers and sea salt. Bring to a medium boil and then simmer on low (2.5 to 3 on the electric stove) for 1 hour.
Prepare Tomato Mixture Ingredients. After an hour has passed it is time to prepare the tomato mixture. In a medium-sized sauce-pot over medium heat, warm up 1/4 cup of purified water. When the water is hot add the maple syrup and stir to combine. Turn off the heat, and then add the apple cider vinegar and the tomatoes to the sweetened water and stir to mix. Next, add the mustard powder, paprika, cumin and the chilli powder and stir well. Add the combined tomato mixture to the bean mixture and mix well. Cook the tomato-bean mixture on a low simmer for 10 minutes more, covered with a lid.
Transfer tomato-bean mixture to the crock-pot and cook. After the tomato-bean mixture has simmered for 10 minutes, turn off the heat and allow it to cool for 10 minutes more. When the mixture has cooled, using a ladle, transfer the bean mixture to a crock-pot. Slow cook on high for 4 to 5 hours or until the beans start to become tender and covered in a thickened tomato-sauce.
Prepare vegetable mixture ingredients. Clean the mushrooms and cut into 1/4 inch slices and then transfer to a bowl of their own. Peel the carrots and then slice the carrots round or diagonally. Clean the celery and then slice in 1/2 inch pieces straight or diagonally. Clean the bell pepper and dice into 1/2 inch pieces. Transfer the carrots, celery and pepper to a large bowl and set aside.
Sauté the mushrooms. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced mushrooms and a pinch of sea salt and stir to evenly coat. Continue cooking for 5 to 8 minutes, stirring frequently until the mushrooms release their moisture and start to turn brown.
Transfer vegetable mixture to crock and cook longer. Transfer the sautéed mushrooms and the bowl of sliced and diced vegetables to the crockpot and stir well. Cook for 1 hour longer or when the carrots become tender but still firm. Taste test the chilli and add any final seasonings to suit personal taste. Allow any additional seasonings 10 minutes to cook and blend flavours, then chilli should be ready to serve. Enjoy.
Recipe shared by: J. Marshall
*Try our Vegetable Herb Broth recipe here!
**Try our Plain Stewed Tomatoes recipe here!
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