Three-Bean Vegetarian Chili (Slow Cooker Meal)

November 30, 2018 / Dinner, Meatless Meals, Soups / Chef Kel

“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.” -Harry James

This is my first fall season living in Michigan and already there have been a few snowy days and very cold nights, which means I have been bringing out my winter comfort-food recipes a little earlier this year. Soup, chili, stews…all three of those make a daily rotation on my dinner planning menu throughout the colder months. I love preparing these meals in my slow-cooker because it is so easy and it keeps the apartment smelling of delicious spices all afternoon.

Traditionally, chili has a reputation of being a heavy, calorie-dense and full-fat meal. I like to make a vegetarian chili to still get the warm comfort-food feeling but without the fat. Without meat, this chili is low in fat but high in fiber due to the vegetables and beans. It is also a great source of protein for the same reason. I have learned through making more meatless meals to have fun experimenting with different spices to bring out flavor. In this recipe the canned fire-roasted tomatoes add some heat and I always add extra garlic. Depending on how spicy you want your chili you can add additional spices liked red pepper or chipotle seasoning.

Chili can be served in a variety of ways. A classic way to serve it is in a bowl with a side of cornbread or tortilla chips. I like to top my chili with avocado, cheddar cheese and a small spoonful of light sour cream.