Meatiest Vegetarian Chili from your Slow Cooker
SUBMITTED BY: Simone PHOTO BY: ATYL7U
"This is one of the best, easiest, and tastiest vegetarian chili recipes
I*ve ever tasted. Whenever I make it, my friends devour it. Best eaten
with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a
treat!"
PREP TIME 10 Min COOK TIME 6 Hrs READY IN 6 Hrs 10 Min
SERVINGS & SCALINGOriginal recipe yield: 8 servings
USMETRIC
INGREDIENTS
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabascoâ"¢
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Add the
onions; cook and stir until they start to become soft. Add the green
peppers, red peppers, garlic and tofu; cook and stir until vegetables
are lightly browned and tender, the whole process should take about 10
minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the
sauteed vegetables and tomatoes. Season with salt, pepper, cumin, chili
powder, oregano, vinegar and hot pepper sauce. Stir gently and cover.
Cook on Low for 6 to 8 hours.
A moment lasts all of a second, but the memory lives on
forever~Angelique.
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