When you’re faced with the thought of having to cook a vegetarian meal, it’s often impossible to know what to cook! This Chilli Bean is not only vegetarian, but it’s easy to cook and absolutely delicious to eat-it’s sure to be a success!
2 tablespoons vegetable oil
6 garlic cloves, minced
1 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
1 tablespoon chili powder
2 to 3 teaspoons ground cumin
1 teaspoon dried leaf oregano
1 bay leaf
1 can diced tomatoes in juice
1 tablespoon soy sauce
1 1/2 cups water1 can tomato paste1 tablespoon red wine vinegar
2 cans black beans, drained and rinsed
2 cans beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed
grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes
© Carolyn J Thompson | Dreamstime.com
- Heat the oil in a skillet and saute the onions, garlic and red pepper flakes.
- Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.
- Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes.
- Stir well and cook on low all day.
- Stir in canned beans an hour or so before serving. Serve with garnishes.
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