Friday, January 18, 2013

Slow Cooker Vegetarian Chili

One of my good friends and my children's favorite middle school teacher is a vegetarian--an evangelistic vegetarian! At least I think she's the one who convinced my daughter to go veg.



She started when she was 15, and I figured it was a phase, but we are eight years down the road and she's still a vegetarian, though she will eat fish and shrimp sometimes, she pretty much sticks to it. Since she just got engaged, she's going to have to learn to cook some meat for her non-veg husband, but they can learn to do like I've done.



Before she "converted" I had started cooking vegetarian once a week to save money, calories, and possibly be more healthy. Meals where Rosana joins us aren't always strictly vegetarian, but they always include enough things for her to eat. Usually I make a vegetable, a salad, bread, and rice, pasta, or potatoes besides whatever we are having for meat. (Her fiancé likes the meat!) But sometimes I make straight vegetarian meals.



This vegetarian chili recipe comes (mostly) from  Slow Cooker Meals, my favorite slow cooker cookbook. But the original recipe is for 2 servings. Since it freezes well, and because I have a Hamilton Beach 3-in-1 Slow Cooker, and because I wanted to have it on hand for when the family was here for Christmas, I made enough for 12! That required some serious can opening. I'll give you my recipe for 6 and if you want to double it to freeze some, you will know it works.

Slow Cooker Vegetarian Chili
3 15oz cans black beans, drained and rinsed
2 15oz cans tomato sauce
3 15oz cans whole kernel corn, drained (or 6 cups frozen)
2 cups coarsely chopped zucchini or yellow summer squash
1 cup coarsely chopped sweet red, orange, and/or yellow peppers
3/4 cup chopped onion
2 Tbsp. chili powder
1 tsp. oregano
1/2 tsp. salt
3 cloves garlic, chopped



(I have the zucchini here in larger pieces because I decided to roast the veggies first in the oven, but I didn't detect a notable taste difference, so think I would just skip straight to the next step.)

In 4 quart slow cooker, combine drained beans, tomato sauce, corn, zucchini, sweet peppers, onion, chili powder, oregano, salt, and garlic.

Cover slow cooker; cook on low-heat setting for 6-8 hours or on high-heat setting for 3 to 4 hours. 



To freeze, cook minimum amount of time, cool, and freeze. To serve, thaw and heat thoroughly in slow cooker or pot.

I served this with a green salad with mandarin oranges, toasted walnuts, and raspberry vinaigrette and heated sour dough bread. It gets rave reviews, even from non-veg eaters.



To get a printer friendly copy, click here.


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26 comments:

  1. That looks like a wonderful recipe and your photos are fantastic! I'm just stopping over from Freedom Fridays.

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    1. Thanks for stopping by, Nicole. We love the chili. Thanks for the compliments on my photos!

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  2. Thanks for sharing. Always love a new chili recipe - especially one I can do in the crock pot. I found you on Sunny Simple Life linky party.

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  3. Looks yummy! Thanks for co-hosting with us this week!

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    1. Thank YOU for allowing me to cohost!

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  4. That looks yummy!
    I've never heard of putting zucchini or squash in chili but I'm going to try it next time I make chili.

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    1. Sneaky way to get more veggies into us, Angie!

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  5. I love chili in the crock pot!

    Lanaya
    www.raising-reagan.com

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    1. It would be great today. Here we have a HIGH of 5!

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  6. I'm a huge crock pot fan. Can't wait to try this (although, I'll prob add a bit of ground turkey!).

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    1. I'm a crockpot fan too. And I'm not against ground turkey, beef, or even pork!

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  7. That chili looks wonderful and chili is often something that comes out very well even when it is meatless! Thanks for sharing!

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    1. I think I like the crock pot because it's hard to under or over cook the food!

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  8. Am also a vegetarian and love the look of this. I add portabella mushrooms and about a cup of uncooked barley to mine (along with a dash of port wine). Adds a real "meaty" taste and feel to the chili. Thanks for sharing. Joining from Inspire Me Monday - http://allthoseartsygirls.blogspot.com/

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    1. Diane and Dani,
      Your additions sound wonderful! Funny that you like a meaty taste, my daughter specifically doesn't want something that tastes like meat.

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  9. I have just recently gone Vegan and this looks awesome!! I also made some vegetarian chili last week with black beans and hominy. Love that yours has so many additional vegetables!

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    1. Thanks, Terry. Hope you enjoy it. I'm sure you can experiment with whatever veggies you like. Black beans are my favorite and I might try it with just black ones. Thanks for stopping by!

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  10. This looks delicious. I try to go meatless a few nights a week, even though we're not vegetarian. I appreciate you sharing this in the GRAND Social for it's right up my alley. Gotta try it.

    Your daughter and her fiance are lovely! So sweet.

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    1. Thanks, Lisa, for hosting the GRAND Social. I'm glad you consider this a recipe worth trying.

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  11. This recipes looks so yummy. I always love trying different versions of chili & it's great to eat vegetarian now & again. Thanks for linking up @ DearCreatives.com & hope to see you again this week!

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    1. Theresa, thanks for hosting the link up and for stopping by!

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  12. Ok this looks amazing. I will try this! Thanks! I am stopping by from the Friendship Friday Blog Hop. Visit me soon!

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  13. Well I there. I'm a new follower hailing from Friendship Friday. Nice to meet you. I'm so glad I stopped by. Being that I'm changing my way of eating (hate calling it a diet) this looks very intriguing. I love veggies, and what I've been doing is eating skinless chicken, fish, and meat once a week. Sometimes I get tired of that and just make me a salad and a cup of soup. Especially with this cold weather. Thanks for sharing, and I hope you can stop by some time. Have a great weekend.

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  14. Looks delicious -- even for non-vegetarians! Thanks so much for linking on Busy Monday!

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  15. Oh my you're making me hungry! That would be a great meal especially being it is still lent and being Catholic we don't eat meat on Friday. Thanks for sharing, and have a great weekend.

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