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Slow Cooker Vegetarian Chili

  • ACTIVE: 30 MIN


  1. 1 cup navy or Great Northern beans—soaked overnight, drained and rinsed
  2. Two 15-ounce cans hominy, drained
  3. 2 red bell peppers, cut into 1-inch pieces
  4. 1 onion, cut into 1/2-inch pieces
  5. 1 carrot, cut into 1/2-inch pieces
  6. 3 garlic cloves, minced
  7. 1/2 pound shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces
  8. 1 1/2 tablespoons pure ancho or New Mexico chile powder
  9. 1/4 teaspoon pure chipotle chile powder
  10. 2 teaspoons ground cumin
  11. 2 teaspoons ground coriander
  12. One 15-ounce can tomato sauce
  13. 2 tablespoons tomato paste
  14. 3 cups water
  15. Salt and freshly ground pepper
  16. Shredded cheddar cheese, sour cream, chopped red onion, cilantro leaves and tortilla chips, for serving
  1. In a slow cooker, combine the beans with the hominy, bell peppers, onion, carrot, garlic, mushrooms, ancho and chipotle chile powder, cumin, coriander, tomato sauce, tomato paste and water and season with salt and pepper. Cover and cook on high until the beans are tender and the sauce is thickened, about 4 hours.
  2. Ladle the chili into bowls and serve with shredded cheddar, sour cream, chopped red onion, cilantro leaves and tortilla chips.
Make Ahead
The chili can be refrigerated for up to 5 days.