Scratch.Love: Low and Slow Vegetarian Chili

Thursday, December 9, 2010

Low and Slow Vegetarian Chili

I was making chili for a group and since one of the guys is a vegetarian, I wanted to make a hearty option that he and anyone else could enjoy. This version of low and slow chili is almost the same as the meat based chili, but instead of the meat it has 3 different types of beans and corn. I start this the night before to be ready by lunch the next day.

Continue reading after the jump...

Low and Slow Vegetarian Chili:

2 (28 ounce) Cans Diced Tomatoes
1 (10 ounce) Can Diced Tomatoes and Green Chilies
2 Onions
2 Red Bell Peppers
2 Celery Stalks
2 Cloves of Garlic
1/2 Cup Dried Black Beans
1/2 Cup Dried White Beans
1/2 Cup Dried Kidney Beans
2 Cups Corn
1 Tablespoon Coconut Oil for Cooking
1 Tablespoon Chili Powder
1 Tablespoon Chipotle Powder
1 Tablespoon 21 Spice No Salt Seasoning
1 Teaspoon Cumin
1 Teaspoon Sea Salt
1/2 Teaspoon White Pepper
Sharp Cheddar Cheese (optional garnish)
Sour Cream (optional garnish)

Method:

Take cans of tomatoes and place into the crock pot on high. Chop vegetables. In a pot or pan add coconut oil (enough for cooking), the garlic and the chopped onion. Cook until onions are translucent (for more details and additional pictures see the other chili recipe- the first half of the recipe is the same). Add the celery and the bell pepper. Cook until the moisture is reduced. Add spices. Mix well. Take vegetable mixture and place in the crock pot with the tomatoes. Stir to incorporate. Continue to cook for 1 hour on high and then reduce to the lowest setting on the crock pot (mine is keep warm). In a another pot add the dried beans and cover with water. Leave overnight to soak. In the morning drain the beans and rinse well. Put the beans back into the pot with fresh water. Bring to a boil and then reduce to low for 1 hour. When beans are finished rinse again and add to the vegetable mixture.