Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili
  • 2 cubes vegetable bouillon, crumbled
  • 1 tablespoon ground cumin
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground red pepper
  • 1 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can vegetarian baked beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 cup diced carrot
  • 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
  • 1 cup coconut milk (optional)


  1. Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
  2. Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
  3. Cook on High for 6 to 8 hours.
  4. Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

05/17/2018
Slow Cooker Vegetarian Chili, recipe PT15M PT1H 5 455 calories

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