Slow Cooker Tex-Mex Vegetarian Chili

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Preparation Time: 20 minutes
Total Time: 8 hours 20 minutes
Servings 6 servings

Ingredients

  1. 1 (28 oz.) can crushed tomatoes
  2. 1 (28 oz.) can diced tomatoes
  3. 1 cup beer or vegetable stock
  4. 1 medium onion, finely chopped
  5. 1 medium green bell pepper, finely chopped
  6. 1 (19 oz.) can black beans, drained and rinsed
  7. 1 (19 oz.) can pinto beans, drained and rinsed
  8. 1 cup frozen corn kernels
  9. 1 to 2 tsp. Tabasco sauce
  10. 2 tsp. chili powder
  11. 1 tsp. ground cumin
  12. 1 tsp. oregano
  13. 1/4 cup chopped, fresh cilantro
  14. Salt and freshly ground black pepper to taste

Method

Place all the ingredients, except the cilantro, salt and pepper, in your slow cooker. Cover and cook on the low heat setting for 8 hours. Stir in the cilantro, salt and pepper. Ladle the chili into bowls and top with a dollop of sour cream, if desired.

Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity.

Serving Suggestions

Serve bowls of this chili with grated jack or cheddar cheese, sour cream, and chopped cilantro, for spooning and sprinkling on top. It's great to serve along with tortilla chips for dunking, or try slices of the Jalapeno and Cheddar Cornbread found in our website recipe collection.

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