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P Or D Slow Cooker Vegetarian Chili

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Makes: 6 servings adjust



  • 1 12 cups Yellow Onion, chopped
  • 1 12 cups Fresh Cremini Mushrooms, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Yellow Summer Squash, cubed
  • 3 cans Diced Tomatoes, 15 oz. each
  • 2 cans Kidney Beans
  • 1 can Pinto Beans
  • 15 ounces Tomato Sauce
  • 1 can Canned Corn
  • 2 cans Green Chile Pepper, drained
  • 1 12 cups Vegetable Stock
  • 2 tablespoons Chili Powder
  • 2 tablespoons Dried Oregano
  • 1 tablespoon Ground Cumin
  • Salt and Pepper

Step 1

Add the onion, mushrooms, peppers, squash, diced tomatoes, tomato sauce, beans, corn, green chilies, vegetable stock, oregano, chili powder, onion powder, and cumin. (all ingredients to the crockpot except cilantro leaves, cornmeal, and water.) Stir and season with salt and pepper.


  • 12 cup Water
  • 14 cup Cornmeal
  • Fresh Cilantro

Step 2

Cover and cook on High for 4 hours or low for 6 hours. 20-30 minutes before the chili finishes cooking, mix the cornmeal with water to make a paste. Then stir the paste and chopped cilantro to combine and cook for a final 20-30 minutes. Serve with sour cream, chopped green onions, shredded cheese, or tortilla chips as toppings, if desired.
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