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slow-cooker veggie chili (rainbow chili)

(1 rating)
bookofjen avatar
Recipe by
jennifer warnke
@bookofjen
Lafayette, LA

Everyone, even the most carnivorous of folks, LOVES this chili..!

(1 rating)
yield serving(s)
prep time 1 Hr 5 Min
cook time 6 Hr

Ingredients For slow-cooker veggie chili (rainbow chili)

  • 8 oz
    dry black beans, sorted and rinsed
  • 8 oz
    dry red beans, sorted and rinsed
  • 8 oz
    dry northern beans, sorted and rinsed
  • 1 Tbsp
    olive oil
  • 1
    large red onion, chopped
  • 1
    leek, chopped (optional)
  • 3
    green onions
  • 4
    garlic cloves, minced
  • 2 Tbsp
    chili powder (..more to taste!)
  • 1 tsp
    cumin
  • 2 tsp
    oregano, dried
  • 1
    sm red bell pepper, chopped
  • 1
    sm yellow/orange bell pepper (..or half of each for added color!)
  • 1
    green bell pepper, chopped
  • 1 1/2 c
    frozen corn
  • 28 oz
    can crushed tomatoes
  • 1 pkg
    (= 1 lb), tvp
  • water to cover, plus, two vegetarian vegetable bouillon cubes
  • 3/4 tsp
    sea salt (..or to taste.)

How To Make slow-cooker veggie chili (rainbow chili)

  • 1
    Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
  • 2
    Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that’s why I use a slow-cooker!).
  • 3
    When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
  • 4
    Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
  • 5
    Serve with desired toppings.
  • 6
    Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
  • 7
    This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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