Hearty Chili Bean Soup (slow cooker)

Photo: Randy Graham, Valley Vegetarian

Robert serving chili c.1998

I first developed this as a chili for the many chili cook-off events in which I used to participate. Our son, Robert, helped serve at the cook-offs. Although the chili never won any awards, it was unique, interesting, and a welcome addition to the meaty chili dishes.

One rainy winter afternoon, I wanted hot soup but also had a hankering for chili beans. I dusted off my old Vegetarian Chili Beans recipe and tweaked it into a superb, hardy soup. This vegan recipe uses a slow cooker to maximize flavor.

Get it started at noontime and it will be ready for dinner. Serve with fresh, hot cornbread, and a garden salad for a completely nutritious and delicious meal.

Ingredients:
2 cans (15 oz.) organic pinto beans (do not drain)
2 ½ cups water
2 tablespoons extra virgin olive oil
1 large onion (chopped)
3 to 4 cloves garlic  (crushed)
1 large bell pepper (chopped)
1 carrot (diced)
1 red potato (unpeeled and diced)
1 28-ounce can organic diced fire roasted tomatoes (do not drain)
2 jalapeno peppers (seeded and diced)
2 tablespoons Better Than Bouillon Vegetable Base
1 teaspoon ground cumin
1 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons fresh lime juice
1 heaping tablespoon chili powder
2 teaspoons Tabasco Sauce
1 teaspoon sea salt
1/4 teaspoon white pepper

Directions:
Add beans and liquid to slow cooker with water. Turn cooker on high and cover.

Add oil, onions and garlic to a large skillet and sauté over medium heat for about 7 minutes. Add bell pepper, carrot, potato, stewed tomatoes (including their liquid) and jalapeno peppers. Deglaze pan and cook for another 5 minutes.

Add onion mixture and the remaining ingredients to slow cooker, cover and cook on high for approximately 4 hours.

Photo: Randy Graham, Valley Vegetarian

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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One Response to Hearty Chili Bean Soup (slow cooker)

  1. Pingback: Cornbread Mini-Muffins with Jalapeño Bites | Valley Vegetarian

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