Spicy Vegetarian Chocolate Chili Crock Pot If Desired Recipes

CROCK POT VEGETARIAN CHILI (SLOW COOKER)

Steps:

• Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
• Add the vegetable stock and stir well.
• Cover, and cook on high for 3 hours or on low for 5-6 hours.
• Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.

VEGETARIAN CHILI OLE!

Steps:

• In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Steps:

• Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
• Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
• Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
• Stir in the tomato paste and beer (or water) until smooth.
• Lower the heat, cover and let simmer, for 45 minutes.
• Stir in the beans, and lime juice and simmer for an additional 15 minutes.
• Add chocolate and stir until melted.
• Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
• Ladle into a bowl and serve with desired toppings.

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.