Set it and forget it, easy and hearty crock pot vegetarian chili recipe is nourishing and flavor packed! This vegan and vegetarian chili recipe is make ahead ready and freezer friendly. vegetarian + vegan + gluten free | Use soaked or unsoaked beans in this recipe - if using soaked, reduce the water by about 1/2 a cup. **See note about cooking raw kidney beans in the slow cooker.
Cuisine American, Southwest
Keyword Vegan Chili Slow Cooker, Vegetairan Chili Crock Pot, Vegetarian Chili Recipe Crock Pot
Prep Time 10minutes
Cook Time 8hours
Total Time 8hours10minutes
Author Traci York | Vanilla And Bean
1 1/2C (320g)Dry Beansunsoaked, I use 1/2 C each: pinto, black and kidney beans (see notes on soaking and FDA's cooking advisory on cooking kidney beans in the slow cooker).
Pick through the beans picking out any shriveled beans or small stones. Rinse the dry beans and place them in the cook-pot of a slow cooker. If using dry kidney beans, soak/boil them according to FDA's guidelines below in the notes (and make sure they're fully cooked) before adding them to the soup or use one can (drained) of already cooked kidney beans. Add them to the crock during the last 30 minutes of cooking. To the beans add the onion, bell pepper, cumin, oregano, chili powder, black pepper, salt, bayleaf, garlic, jalapeno, chipotle pepper (if using), tomatoes, tomato paste and water. Stir throughly and lid.
About 15 minutes before serving, mix the masa harina with hot water until smooth and pour it into the chili. Stir. The chili will begin to thicken during the last minutes of cooking. The chili is done when the beans are tender, flavors are concentrated and the chili has thickened. Time to cook this crock pot vegetarian chili varies depending on bean age, the older the bean the longer the cook. It’s possible that a bean can be so old and dry it won’t cook through. I do not recommend eating under-cooked beans. If they are tough and not showing any signs of progressively getting softer, throw them out. Too, temperature variations range among slow cookers. Use the cook times as a guide.Give it a good squeeze of lime juice, about 1/2 a lime, and taste for salt adjustment.
Ladle into soup bowls and garnish with any toppings you like: avocado, jalapeño, cilantro, sour cream, scallions, diced onions, lime wedges, sour cream or shredded cheddar.
Store in the refrigerator in a lidded container for up to three days or freeze for up to two weeks. Thaw overnight in the fridge and gently rewarm on low heat on the stovetop.
*If using beans soaked overnight, reduce the water by 1/2 C then add more later if desired. According to FDA, kidney beans must be soaked for five hours. See **note below. **RAW KIDNEY BEANS: I’ve been cooking raw kidney beans for as long as I can remember in the slow cooker without any issues. But a reader recently alerted me to a raw kidney bean toxin that I felt it important to share here. This from FDA: Phytohaemagglutinin is a toxin found in raw and undercooked kidney beans. FDA advises kidney beans not be cooked in slow cookers and be soaked for five hours, strained then boiled for 30 minutes to destroy the toxin. If you eat them raw or under‐cooked, they can cause you to have extreme nausea, severe vomiting, and diarrhea. Cooking the beans properly destroys the toxin. FDA Indicates not to cook kidney beans in a slow cooker. Slow cookers don’t get hot enough to destroy the toxin in kidney beans. For more info please see pg 254 of FDAs Bad Bug Book.More Recipes Featuring Masa Harina: