Slow-Cooker Vegetarian Chili
Complex and hearty, you won't even notice it's not meaty.
The weather officially turned and that first taste of chilly weather had me craving, well, chili! I’ve never had success in making a good vegetarian chili before. Each time I made it, I wished there was meat in it. Not this time!
The star of this recipe is the farro. It really absorbs the liquid and gives a complex, nutty flavor and texture. While I generally encourage substitutes—use whatever beans you like, add extra vegetables, go as spicy as you like—I would advise that you stick with farro and add it to your grocery list.
Note: I’ve mentioned before in my split pea soup recipe that the Instant Pot traps in more liquid than the slow cooker. My texture came out perfectly in the Instant Pot with the listed ingredients. If you are using a slow cooker, then I would recommend adding another can of tomato sauce or diced tomatoes, or another cup of broth for a little more liquid.
*yields about 6 servingsIngredients
1 cup uncooked farro
1 medium red or yellow onion
2 carrots
1 bell pepper
1 jalapeno (optional)
4 cloves of garlic, minced
3 cans (15 oz) beans: kidney, pinto, great northern
1 can (15 oz) tomato sauce
1 can (14 ounce) diced tomatoes
4 cups vegetable broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.
Directions
Prepare ingredients: Peel and chop onion, carrots, bell pepper, and jalapeno (if using). Rinse and drain beans.
Cook Soup: Add all ingredients to a slow cooker or instant pot and stir thoroughly to combine.
Slow cooker: Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through.
Instant Pot: Cook on Slow Cooker “More” setting for 5 hours.
Finish and serve: Add on optional toppings. Enjoy with a corn muffin or toasted bread.
