Wholesome Vegetarian Chili

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 medium green pepper, coarsely chopped
1 large carrot, shredded
1 medium zucchini, shredded
1 large celery stalk,sliced
1 can (28 oz.) whole tomatoes, broken
2 cans (4 oz. each) chopped green chilies, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) cannelini beans, drained
1 1/2 cup reserved pulp from a green juice
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon ancho chili pepper

Directions

Using a large skillet heat oil on stovetop at medium-high. Add garlic and onion. Cook until onion is tender, 2 to 3 minutes.
Transfer ingredients to slow cooker crock. Add remaining ingredients and stir.
Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
Serve with sour cream, shredded cheese and sliced jalapenos.

Serves: 8 to 10

TEST KITCHEN TIP: If using a slow cooker with a stovetop-safe cookware, use stovetop-safe cookware and heat oil on stovetop at medium-high. Add garlic and onion. Cook until onion is tender, 2 to 3 minutes. Place cookware on slow cooker base. Add remaining ingredients and stir.

Wholesome Vegetarian Chili

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 medium green pepper, coarsely chopped
1 large carrot, shredded
1 medium zucchini, shredded
1 large celery stalk,sliced
1 can (28 oz.) whole tomatoes, broken
2 cans (4 oz. each) chopped green chilies, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) cannelini beans, drained
1 1/2 cup reserved pulp from a green juice
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon ancho chili pepper

Directions

Using a large skillet heat oil on stovetop at medium-high. Add garlic and onion. Cook until onion is tender, 2 to 3 minutes.
Transfer ingredients to slow cooker crock. Add remaining ingredients and stir.
Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
Serve with sour cream, shredded cheese and sliced jalapenos.

Serves: 8 to 10

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