Since the soup season seems to be in full swing recently, I thought it would be appropriate to start the week with one of my fav recipes that happens to be meat-free, vegetarian, gluten-free, easy to prepare, and great. Warm and comforting for cold autumn nights – my slow vegetarian chili recipe slow cooker!
This recipe is certainly a riff from my vegetarian chili recipe slow cooker that is usually made with ground beef. But I’ve been doing it meat-free for my vegetarian and vegan friends for years, adding farro (not gluten-free) or quinoa (gluten-free) for more protein. And let’s just say it’s still a hit with vegetarians, vegans, and meat lovers alike. My friends love this chili!!!
If you’re in a hurry, it’s easy to make it in about half-hour on the stove (see instructions below). But for anyone who likes to go home for a delicious slow-cooked meal in the Crock-Pot, I think it’s hard to beat the easy way to let your slow cooker do all the work with it. Whichever method you choose, I think you’ll love this one too. 🙂
As I said before, I like to add some extra cereals to the vegetarian chili recipe slow cooker to intensify them and add some extra protein. About half the time I go with quinoa, it’s a great gluten-free option and people seem to enjoy it.
But my favorite option is actually to use farro, which is not gluten-free but adds a delicious touch and nut flavor to the chili. However, you can also eat barley, rice, or other grains you want, or not add more grains altogether. The choice is yours.
To prepare the chili in a slow-cooking pot, just throw all your ingredients into the Crock-Pot and stir together. Cook on low heat for 6-8 hours, or over high heat for 3-4 hours until everything is cooked. Piece of cake!
Or, if you want to make this chili on the stove, fry the onions in a tablespoon of oil until tender. Add all the remaining ingredients (except vegetable broth, quinoa, or Alvaro) and cook over high heat until the chili is cooked. At the same time in a separate saucepan, cook quinoa or Alvaro in vegetable broth until fully cooked. Add the whole pot (including the extra broth) to the chili mixture, stirring until combined.
Then it’s time to ladle up that vegetarian chili recipe slow cooker!
You can either served it plain or load it with one of your desired toppings. I went with avocado (vegan), cilantro, green and red onions. But you can also add grated cheese and/or sour cream if you prepare this vegetarian. Anything that looks good to you seems good to me.
I hope you enjoy, have a happy hot chili season!
vegetarian chili recipe slow cooker
prep time: 10 MINUTES Cook time: 240 MINUTES Total time: 250 MINUTES yield: 6 -8 SERVING
1 cup uncooked farro* or quinoa**
1 medium red or yellow onion, peeled and diced
4 cloves of garlic, minced
1 chipotle chili in adobo sauce***, chopped
2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
2 (15 ounce) cans tomato sauce
2 (14 ounces) cans diced tomatoes
1 (15 ounces) can light red kidney beans, rinsed and drained
1 (4 ounces) can chop green chiles
4 cups vegetable stock
1 cup beer (or you can just add extra vegetable broth)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)
vegetarian chili recipe SLOW COOKER METHOD:
- Add all ingredients to a slow cooker and stir well until combined. Cook on high heat for 3-4 hours or on low heat for 6-8 hours until chili is cooked. Taste and season with salt, pepper, or extra spices if necessary.
- Serve immediately, decorated with extra suppall. Cool in a closed container for up to 3 days, or freeze for up to 3 months.*
vegetarian chili recipe STOVETOP METHOD:
- In a small saucepan, cook the farro or quinoa in the vegetable broth as directed until fully cooked. There will be extra vegetable broth – don’t worry, you’ll add everything to the chili once you cook farro/quinoa.
- Meanwhile, while cooking Alvaro/quinoa, heat a tablespoon of olive oil in a large separate saucepan over medium-high heat. Add the chopped onions and fry for 4-5 minutes until tender and translucent. Add all the remaining ingredients without vegetable broth and Alvaro (or quinoa), and stir together. Continue cooking until the chili is cooked, then reduce the heat to medium-low and simmer for 10 minutes. Once the quinoa/farro is cooked, add it (with any extra vegetable broth) to the chili and stir until combined. Taste and season with salt, pepper, or extra spices if necessary. *
Farro = not gluten-free
Quinoa = gluten-free (feel free to use any color of quinoa)
I used about 3 chipotle peppers but I didn’t add any extra adobo sauce.
Feel free to also replace your favorite type of beans (such as black beans or northern beans) if you don’t like kidney beans.