I almost fell over last week when my hubby told me that he’d like me to make vegetarian chili; it’s not that we eat meat every day or anything. It’s just that in certain dishes, like chili, my hubby appreciates a little beef (as do I). However, I took full advantage of his request for vegetarian chili and made this Slow Cooker Vegetarian Chili. I added some barley to my chili and it came out fantastic. The barley added texture and additional protein. I love using my slow cooker because I prepare everything the night before and just dump it in before I leave for work. There’s nothing better than coming home to dinner ready to go! Do you prefer regular chili with meat or vegetarian chili? Definitely give this recipe a try!
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 can cannellin beans, rinsed and drained
- 1 can red kidney beans, rinsed and drained
- 1 can low-sodium corn
- 1 cup chopped yellow onion
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 cup dried barley
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Adobo seasoning
- Your favorite shredded cheese for sprinkling
- Salt and freshly ground black pepper
- In a slow cooker, combine all ingredients except the shredded cheese, salt, and pepper. Cover and cook on Low for 6 hours or on High for 3 to 4 hours.
- Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese.