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My Vegetarian Chili

One of the things I missed most when I became a vegetarian (18 years ago) was a delicious bowl of chili. At the time there were very few readymade options and I wasn't interested in risking it on a potential recipe failure. I eventually came across a few different recipes that I combined and put my own spin on, and ended up with a great family crockpot favorite.

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hr 15 min

Servings: 4-6 servings


Vegetarian Chili

  • 1 (28-ounce) can Rotel diced tomatoes and green chilies

  • 4 cups reduced-sodium vegetable broth

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 (15-ounce) can white (cannellini) beans, rinsed and drained

  • 1 (15-ounce) can red kidney beans, rinsed and drained

  • 1 (15-ounce) can pinto beans, rinsed and drained

  • 1 cup chopped onion

  • 1 green bell pepper, seeded and chopped

  • 2 cloves garlic, minced

  • 2 tablespoons chili powder

  • 2 tablespoons dried Mexican oregano or regular oregano

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 to 2 teaspoons Cholula hot sauce

  • 1/3 cup couscous


  • 1/2 cup shredded Monterey jack cheese or Cheddar

  • 1/3 cup chopped fresh cilantro leaves

  • 1/2 - 1 ripe avocado

  • Sour Cream

  • Salt and freshly ground black pepper


  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

  • Just before serving, top each serving with shredded cheese, sour cream, cilantro and a few slices of avocado.

  • TIP: serve with or over cornbread.



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