During this pandemic we all have more canned goods on hand then we know what to do with. While everyone was stressing about finding enough meat at the grocery store, I stocked up on garbanzo beans, black beans and sweet potatoes. So after a few delicious Sweet Potato & Black Bean Enchiladas, we decided to mix it up with some soup! My secret ingredient is Trader Joe’s Black Bean Jalapeno Re-fried Beans to give it the creamiest texture. So gather up these ingredients and set your crockpot on low, you won’t miss the meat!
Vegetarian Chili
Equipment
- Crockpot
Ingredients
- 1 medium onion, diced
- 2 large carrots
- 3 celery ribs, chopped *to save time you can find a soup starter of these first 3 ingredients already diced in Trader Joe's produce section
- 1 medium sweet potato, diced
- 1 can garbanzo beans, rinsed & drained
- 1 can black beans, rinsed & drained
- 1 can re-fried black beans or any re-fried beans you have on hand
- 1 cup vegetable stock
- 1 can diced tomatoes
- 2 cloves minced garlic
- 1/2 tsp salt
- 2 tsp cumin
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp oregano
Optional Toppings
- avocado, sliced
- cheddar cheese, shredded
- sour cream or plain greek yogurt
- cilantro
- tortilla chips
Instructions
- Peel the carrots and sweet potato and dice into pieces. Dice the onion and celery. Add all diced ingredients and remaining ingredients to the crockpot. Stir to mix.
- Set the crockpot to low and let cook for 6 hours. It's ok if you need to cook closer to 8 or 10 hours.
- Serve & enjoy!
This sounds so yummy! Can’t wait to try this. Trent LOVES beans.
Yes! Let me know how little TJ enjoys!