Slow Cooker Vegetarian Chili

This direction is confessedly a riff on my Slow cooking utensil Chili direction that’s sometimes created with beef. however I’ve been creating it meatless for my eater and vegetarian friends for years, adding in some farro (not gluten-free) or quinoa (gluten-free) for further macromolecule. And let’s simply say, it's invariably a success with vegetarians, vegans and meat-lovers alike. My friends love this chili!

INGREDIENTS

• 1 cup uncooked farro* or quinoa**
• 1 medium red or yellow onion, peeled and diced
• 4 cloves of garlic, minced
• 1 chipotle chili in adobo sauce***, chopped
• 2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
• 2 (15 ounce) cans tomato sauce
• 2 (14 ounce) cans diced tomatoes
• 1 (15 ounce) can light red kidney beans, rinsed and drained
• 1 (4 ounce) can chopped green chiles
• 4 cups vegetable stock
• 1 cup beer (or you can just add extra vegetable broth)
• 2 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• (Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)

DIRECTIONS:
SLOW COOKER METHOD:

1. Add all ingredients to a slow cooker and stir thoroughly to combine.  Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through.  Taste, and season with additional salt and pepper or seasonings if need be.
2. Serve immediately, garnished with extra toppings if desired.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
3. For more recipe click at here

source : gimmesomeoven.com

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