Meatiest Vegetarian Chili From Your Slow Cooker

This is one of the best, easiest, and tastiest vegetarian chili recipes I’ve ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator’s name is Doc Meromorphic. He is a good friend of my family.

Step: 1

Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

Step: 2

Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Per Serving: 455 calories; protein 21.2g; carbohydrates 58.2g; fat 18.2g; sodium 1645.5mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.