Complete Veggie Crock Pot Chili

"Cooked Rice is used instead of meat to make this a complete meal. This recipe uses the spicy flavor of green chili pepper, without the sharp heat of chili powder. The cooking and prep time does Not include making the rice. If you want a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
8hrs 10mins
Ingredients:
14
Yields:
4 Pints
Advertisement

ingredients

Advertisement

directions

  • In a large skillet, heat the olive oil add the onions.
  • Sauté the onions until nearly transparent, and pour into a crock pot.
  • Add all the beans, diced tomato and sauce, celery, peppers and spice.
  • Cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours on the crock pot's high setting will be enough.
  • About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
  • Add to the crock pot and stir.
  • About 10 minutes before serving, add the rice and stir.
  • Recipe # 83626 can be used for the same chili using meat.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this for dinner tonight - Oh WOW is it hot! Like really spicy hot! You could tell there was a yummy flavor there, but it was impossible to enjoy with your mouth on fire! I followed the recipe exactly, and I think a cup of jalapeno peppers was way too much. We honestly couldn't eat more than a few bites and ended up throwing it all away. I'd like to try it again without the jalapenos - maybe green chilis?
     
  2. Great flavor!!! This chili actually tastes like chili--as opposed to other veggie chili recipes that just taste like doctored-up beans and rice. I'm definitely making this one again!
     
Advertisement

RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes