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Three-bean vegetarian chili with title reading Hearty Meatless Crock-Pot Chili Recipe
Good Fork Daily Editorial Kitchen

Hearty Meatless Crock-Pot Chili Recipe

Thick three-bean Crock-Pot chili with browned mushrooms, bell peppers and a savory tomato base.
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Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 12 ounces cremini mushrooms very finely chopped
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 3 tablespoons mild American-style chili powder not pure ground chile
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 14.5-ounce cans diced tomatoes with juices
  • 1 15-ounce can tomato sauce
  • 1 cup low-sodium vegetable broth plus more if needed
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon kosher salt plus more to taste
  • 1 cup frozen corn
  • 1 tablespoon fresh lime juice

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Potato masher

Method
 

  1. Finely chop mushrooms into coarse crumbs. Dice onion and bell peppers; mince garlic.
  2. Heat oil in a wide skillet over medium-high. Cook mushrooms 6 to 8 minutes, until released liquid evaporates and brown spots appear.
  3. Add onion and peppers; cook 5 minutes. Add garlic and tomato paste for 1 to 2 minutes, then stir in chili powder, cumin, paprika and oregano for 30 seconds.
  4. Transfer skillet mixture to a 6-quart slow cooker. Stir in tomatoes, tomato sauce, broth, all three beans, soy sauce and salt.
  5. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 1/2 hours, until vegetables are tender.
  6. Mash about 1 cup beans into the chili. If needed, vent lid and cook on high 20 to 30 minutes; add broth if too thick.
  7. Stir in frozen corn, cover and heat 5 to 10 minutes. Switch off cooker, add lime juice, taste and adjust salt.

Notes

  • American-style chili powder is a mild seasoning blend, not pure cayenne or ground hot chile.
  • Brown mushrooms until their released water evaporates for the best texture.
  • Use canned beans; dry kidney beans are not a direct substitution.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.
  • This recipe was developed through culinary research and editorial review.