Vegetarian chili with homemade tortilla chips is an easy crockpot meal. Just sauté the vegetables and put all of the ingredients in the crockpot in the morning, let the crockpot do all the work!
Total Time: 6 hours in the crockpot
Yield: 6 – 8 servings
- ½ cup olive oil
- 1 onion, chopped
- 2 garlic cloves
- 2 bell peppers
- 1 jalapeno chopped
- 1 zucchini (or whatever vegetables you have!)
- 1 can of black beans, rinsed and liquid drained
- 1 can cannellini beans, rinsed and liquid drained
- 1 can kidney beans, rinsed and liquid drained
- 1 can diced tomatoes
- 4-6 tablespoons chili powder, depending on preference
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons ground cumin
- ½ teaspoon ground black pepper
- 1 tablespoon hot sauce
Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic; sauté until they soften, but don’t brown, for about five minutes.
Add the peppers and celery and sauté until lightly browned and tender, about 5 minutes.
Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.
Serve with shredded cheese and sour cream (optional) and enjoy!
Instructions for Tortilla Chips
Preheat oven to 350 degrees F.
Cut each tortilla into 8 chip-sized wedges and arrange the wedges in a single layer on a cookie sheet.
Drizzle olive oil, salt, and chili powder over the chips.
Bake for about 7 minutes; flip all of the chips and bake the other side for another 8 minutes or until the chips are crisp but not too brown.
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member