I hope you enjoy this recipe for vegetarian chili! To make this in your slow cooker, saute your vegetables and then add all of the ingredients to your crockpot. Cook the chili on low for about 4 hours, or until ready to serve. If you still want a meaty texture, try adding a taco-flavored soy product.
Sour cream, grated cheese, green onions, fresh sliced jalapeñosfor serving
Instructions
To begin the vegetarian chile, dice and chop all of your ingredients and have them ready to go.
Preheat large pot over medium-high heat. Add olive oil to the pot. Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and saute.
Add chili powder, cumin, basil, oregano and stir.
Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans. Stir, then add the chopped parsley and lime juice.
Cover and simmer for 1 hour. Season to taste with salt and pepper. When ready to serve, place into bowls and garnish with sour cream, grated cheese, green onions and fresh sliced jalapenos.