This Vegetarian Chili is a super satisfying meatless main dish. Made in the crock pot or instant pot, it’s a healthy meal that you can easily prep in advance.
1jalapeno, diced (if you don't want it to be spicy, sub small can mild diced green chiles)
3garlic cloves, minced
1cupvegetable broth(can sub chicken or beef broth for a more traditional flavor)
114 ounce candiced tomatoes
114 ounce canblack beans, drained
114 ounce canpinto beans, drained
114 ounce cankidney beans, drained
114 ounce cancorn, drained
18 ounce cantomato sauce
2teaspoonschili powder
1 ½teaspoonskosher salt
1teaspooncumin
½teaspoonoregano
½teaspoonground coriander
¼teaspoonsmoked paprika
¼teaspoonblack pepper
The toppings of your choice
Instructions
Crockpot instructions
Mix all ingredients in crockpot until well combined (except for the toppings). At this point it can also be placed into 1-2 plastic zipper bags to freeze.
Cover and cook on low for 6 hours or high for 3 hours.
Serve immediately with the toppings of your choice.
Instant Pot instructions
Mix all ingredients in Instant Pot until well combined (except for the toppings). At this point it can also be placed into 1-2 plastic zipper bags to freeze.
Cover and press the Manual High Pressure. Set the instant pot for 10 minutes and set the steam release to sealing.
Once the time is up, do a quick release and serve immediately with the toppings of your choice.