Vegetarian Chili Recipe

1 large onion (yellow or white), chopped

1 bell pepper (red, yellow, or orange), chopped

1 medium yellow squash, chopped

1 (32-oz) can diced tomatoes

1 (15-oz) can dark red kidney beans, drained and rinsed*

1 (15-oz) can black beans, drained and rinsed*

1 (8-oz) can tomato sauce

1 (8-oz) bag frozen corn*

1 (4.5-oz) can diced green chiles (hot or spicy variety, not mild!)

1 cup vegetable stock or broth

1 Tablespoon chili powder

1 Tablespoon oregano

1/2 Tablespoon cumin

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt (to taste, depending on whether the canned ingredients already have salt added--try to reduce sodium in canned goods whenever possible and add to your preference while cooking!)

1/4 cup water or addition vegetable broth

1/3 cup masa harina (corn flour; you can also use corn starch but it will add a more grainy texture to the chili)


Add everything except the water and masa to a slow cooker. Cook on high for 4 hours or low for 6-8 hours. 30 minutes before serving, mix the masa and remaining liquid to form a paste; add this to the slow cooker. Serve with avocado, vegan shredded cheese, organic corn tortilla chips, or whatever you desire! This chili is even better the next day, once the flavors have melded together.

*You can also use fresh corn and dried beans, adjust cooking times accordingly.

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