Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/7778/Slow_Cooker_Vegetarian_Chili
Slow Cooker Vegetarian Chili
Yield: 8 servings
Preparation Time: 10 min; Cook Time: 8 hours
Ingredients
| 3/4 | cup | vegetable broth | |
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| 1 | cup | chopped onion | |
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| 2 | cloves | garlic, minced | |
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| 1 | jalapeno pepper, seeded and chopped | ||
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| 2 | teaspoons | Worcestershire sauce | |
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| 2 | teaspoons | chili powder | |
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| 2 | teaspoons | ground cumin | |
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| 1/2 | teaspoon | pepper | |
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| 1/2 | teaspoon | salt | |
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| 1 | can | (28 ounce) diced tomatoes, undrained | |
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| 2 | cans | (15 ounce each) black beans, rinsed and drained | |
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| 2 | cans | (15 ounce each) kidney beans, rinsed and drained | |
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| Garnish: | |||
| Sour cream | |||
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| Jalapeno pepper, seeded and chopped | |||
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Directions:
Combine broth, onion, garlic, jalepeno pepper, Worcestershire sauce, chili powder, cumin, black pepper, salt, tomatoes, black beans and kidney beans in a 6-quart electric slow cooker. Cover and cook on LOW setting for 8 hours.
Garnish with sour cream and chopped jalepeno peppers.
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/7778/
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