A hearty slow cooker vegetarian chili made with dried pinto beans, garbanzo beans, and black beans and topped with shredded cheddar cheese, diced avocado, and sliced jalapeno.
Thoroughly rinse all the beans under cold water then put them a 6-quart slow cooker.
Add the water, tomatoes, onion, garlic, paprika, cumin, oregano, cayenne, 1 tsp salt, and 1/4 tsp pepper to the slow cooker and stir until well combined.
Place the lid on the slow cooker and cook on LOW heat for 8 hours.
Take the lid off the slow cooker. Stir the chili and continue to cook without the lid, stirring occasionally and mashing up the beans a little bit, until chili thickens, about 45 minutes.
Taste the chili and season with additional salt & pepper if necessary.
Ladle chili into bowls and top with cheese, avocado, and jalapeno.
26 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment