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Three-Bean Vegetarian Chili in the Slow Cooker: A Hearty Delight from The Schmidty Wife

As the cooler months roll in, there’s nothing quite like a warm, comforting bowl of chili to satisfy your cravings. For those seeking a delicious and nutritious option, the Three-Bean Vegetarian Chili, inspired by The Schmidty Wife, is the perfect choice. This recipe not only warms the soul but also packs a punch with its rich flavours and wholesome ingredients. Best of all, it’s incredibly easy to prepare in a slow cooker, allowing you to enjoy a hassle-free cooking experience.

Ingredients

To get started, gather the following ingredients that will provide both protein and depth to your chili:

• 1 can black beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 1 can pinto beans (drained and rinsed)
• 1 can diced tomatoes (with their juice)
• 1 can tomato sauce
• 1 small onion (finely chopped)
• 2-3 cloves garlic (minced)
• 1 bell pepper (chopped; any colour you prefer)
• 1-2 teaspoons ground cumin
• 1-2 teaspoons chili powder (adjust to your spice preference)
• 1 teaspoon smoked paprika
• Salt and pepper (to taste)
• 1-2 cups vegetable broth (or water, depending on desired consistency)
• Fresh cilantro (for garnish, optional)
• Sour cream or Greek yoghurt (for serving, optional)
• Cheese (for topping, optional)

Instructions

1. Prepare the Vegetables: Start by chopping your onion and bell pepper, and minced garlic. These ingredients will form the flavour base of your chili.

2. Combine Ingredients in the Slow Cooker: In your slow cooker, combine the black beans, kidney beans, pinto beans, diced tomatoes, tomato sauce, chopped onion, bell pepper, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Give everything a good stir to ensure the flavours meld together nicely.

3. Add Broth: Pour in the vegetable broth, adding more or less depending on whether you prefer a thicker or thinner chili. Remember, the mixture will reduce slightly during cooking, so don’t hesitate to add more broth if you enjoy a soupier consistency.

4. Slow Cook: Cover the slow cooker with its lid and set it on low for 6-8 hours or high for 3-4 hours. This long cooking time allows all the flavours to develop beautifully.

5. Taste and Adjust: Once the cooking time is up, taste the chili and adjust the seasoning if necessary. You might want to add an extra pinch of salt or a dash more of your favourite spices.

6. Serve: Ladle the chilli into bowls and top with fresh cilantro and a dollop of sour cream or Greek yoghurt, if desired. A sprinkle of cheese on top adds an extra layer of flavour that many will enjoy.

Why You’ll Love This Recipe

The beauty of this Three-Bean Vegetarian Chili lies not only in its hearty nature but also in its versatility. You can easily adapt the recipe to include seasonal vegetables or whatever you have on hand. This dish is incredibly forgiving and can be modified to suit both your taste and dietary preferences.

Moreover, this chilli freezes well, making it easy to prepare ahead of time. A big batch can serve as a perfect meal prep option, ensuring you always have a nutritious meal at the ready when life gets busy.

Conclusion

With its robust flavour profile and simplicity, the Three-Bean Vegetarian Chili in the slow cooker from The Schmidty Wife is a recipe you’ll want to revisit time and time again. Perfect for cosy evenings or gatherings with friends, this dish proves that vegetarian cooking can be just as satisfying as its meat-based counterparts. So, dust off that slow cooker, gather your ingredients, and relish in the delightful aromas wafting through your kitchen. Enjoy!

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