Rob’S Veggie Chili

This robust veggie chili is a comforting, one-pot meal that relies on the deep flavors of slow cooking. A generous base of sauted onions and garlic provides a savory foundation, while cumin and cayenne add a warming, aromatic heat. Black beans and corn offer satisfying texture and protein, melding together with crushed tomatoes and zesty picante sauce to create a rich, tangy broth. The long, slow simmer allows the vegetables to soften and the spices to bloom, resulting in a dish that is far more flavorful than its simple ingredients suggest. It is perfect for chilly evenings, potlucks, or meal-prepping for the week. Serve it hot with toppings of your choice for a customizable, wholesome dinner.

Cooking Method: Frying, Sautéing, Slow Cooking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 130.0

Dietary: Gluten-free, Vegetarian

Description

This robust veggie chili is a comforting, one-pot meal that relies on the deep flavors of slow cooking. A generous base of sauted onions and garlic provides a savory foundation, while cumin and cayenne add a warming, aromatic heat. Black beans and corn offer satisfying texture and protein, melding together with crushed tomatoes and zesty picante sauce to create a rich, tangy broth. The long, slow simmer allows the vegetables to soften and the spices to bloom, resulting in a dish that is far more flavorful than its simple ingredients suggest. It is perfect for chilly evenings, potlucks, or meal-prepping for the week. Serve it hot with toppings of your choice for a customizable, wholesome dinner.

Ingredients

12 lg Yellow onions, diced
2 Cloves Garlic, minced
1 Red Pepper, diced fairly
1 Green Pepper, diced fairly
2 cans (28oz) Crushed tomatoes
1 tbsp Cumin
1 tsp Cayenne pepper (or to taste)
1 pkg Frozen corn
2 cans Black beans (or chickpeas), drained and rinsed
11.5 cups Picante sauce (e.g., Shotgun Willie's green sauce)
Salt, to taste
Olive oil (for sauting)

Directions

1
Heat olive oil in a large skillet over medium heat. Add the diced yellow onions and saut until they begin to soften and turn translucent.
2
Add the minced garlic and diced red and green peppers to the skillet. Saut for a few more minutes until the onions are golden brown and the peppers are tender-crisp.
3
Stir in the cumin and cayenne pepper. Fry the mixture for another couple of minutes until fragrant, allowing the spices to toast slightly.
4
Transfer the sauted onion, garlic, and pepper mixture into the slow cooker.
5
Add the crushed tomatoes, frozen corn, black beans, and picante sauce to the slow cooker. Stir well to combine all ingredients.
6
Cover the slow cooker and cook on LOW for approximately 10 hours, or until the flavors are well-blended and the vegetables are very tender.
7
Taste and adjust seasoning with salt as needed before serving.
8
Serve hot, topped with grated cheddar cheese and cashew nuts if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 130.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.3mg1%
Total Carbohydrate 30.1g11%
Dietary Fiber 5.8g24%
Sugars 13.7g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Substitutions: You can substitute black beans with chickpeas or any other bean variety you prefer. If you prefer less heat, reduce the amount of cayenne pepper or use a milder picante sauce.

Cooking Tip: The recipe calls for a large volume of ingredients. If your crockpot is not large enough to hold two cans of crushed tomatoes and the other ingredients comfortably, you may need to reduce the amounts of corn or tomatoes slightly to prevent overflow.

Healthier Option: Instead of olive oil, you can use cooking wine or vegetable broth to saut the onions and peppers to reduce the fat content.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. The flavors often improve after a night in the fridge.

Keywords: chili, veggie, vegetarian, vegan, slow cooker, crockpot, beans, corn, cumin, picante sauce, comfort food, easy dinner, healthy, american, winter, meal prep, plant-based, hearty, spicy, onion, garlic

Read it online: https://www.chefs-mate.com/recipe/robs-veggie-chili/