​ Slow Cooker Vegetarian Chili

This recipe is one that Cornell University students developed as part of their plant-rich diet project, which was the capstone project of their sustainable ecology course.

Ingredients:

- 1 tablespoon olive oil

- 1 medium yellow onion -diced (if you don’t have an onion add 1 tbsp onion powder instead)*

- 2 tablespoons ground cumin*

- 2 tablespoons granulated sugar (or sugar substitute)*

- 2 tablespoons tomato paste

- 1 tablespoon garlic powder*

- 1 1/2 teaspoons salt*

- 1/2 teaspoon ground black pepper*

- 1 (15 oz.) can petite diced tomatoes

- 1 (16 oz.) can red kidney beans (not drained)

- 1 (16 oz.) can black beans, drained and rinsed

- 1 (8 oz.) can tomato sauce

*All spices could be replaced with a packet of McCormick’s chili seasoning mix

Directions:

1. Heat oil in a medium skillet over medium heat, add onion and cook for about 10 minutes. If you are using onion powder you can skip this step.

2. Turn the slow cooker on low heat.

3. Add the tomato paste, diced tomatoes, both types of beans, tomato sauce, and spices. Stir

3. Let cook for 6-8 hours on low. If you need it done faster you can turn it up to high and cook for only 3-4 hours.

Prep Time: 10 minutes Cook Time: 6-8 hours

Serves: 6

Nutrition Information: Serving size: 1/6th recipe | Servings per recipe: 6 | Calories: 500, total fat: 10 g, saturated fat: 2 g, cholesterol: 0 mg, sodium: 350 mg, carbohydrates: 91 g, fiber: 9 g, sugar: 14 g, protein: 13 g

Last updated January 13, 2025