Slow Cook 3 Bean Chili Vegetarian And Gluten Free Recipes

CROCKPOT VEGETARIAN CHILI RECIPE

Steps:

• Grease crockpot with cooking spray.
• Place all ingredients into crockpot and stir to combined.
• Cover.
• Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender.
• Taste and re-season, if necessary.
• Serve with all your favorite chili toppings!

SLOW COOK 3-BEAN CHILI (VEGETARIAN AND GLUTEN FREE)

Steps:

• Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
• Cook on High for 6 hours.
• Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
• Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.

3 BEAN VEGETARIAN CHILI

Steps:

• In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
• Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
• About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
• In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
• When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.