Prep this recipe in the morning and don't let the long list of ingredients scare you. Gather all your ingredients together; chop the vegetables and measure the spices. Then follow directions and place into your Slow Cooker or Dutch Oven and get prepared to come home to a delicious, hearty, and soulful chilli dinner.
If you don't have a slow cooker, I strongly suggest buying our recommended one. You will use it so many times, and it's such a timesaver! While you're at it, you may as well consider buying my favourite kitchen knife, that compost bin that will look so nice–even on your counter top–or a fancy set of measuring spoons.
This recipe is Vegetarian and Gluten-free so it's the best of all worlds! Enjoy!
- Cook Time
- Prep Time
- 3 tablespoons canola oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 1 medium red pepper, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground paprika
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 (19-ounce) can white beans, drained and rinsed
- 1 (19-ounce) can red kidney beans, drained and rinsed
- 1 (19-ounce) can black beans, drained and rinsed
1 can San Marzano whole tomatoes
- 1/4 cup red wine vinegar
- Coarse salt and freshly ground pepper, to taste
- Chopped red onion, to garnish
- Cilantro leaves, to garnish
Salad greens with lemon vinaigrette
1 package field greens
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
Coarse salt & freshly ground pepper
For chili, heat oil in medium skillet over medium-high heat. Add onion, garlic and red pepper, cook for 4 minutes. Add cumin, coriander, paprika, oregano and chili powder; cook 2 minutes. Transfer mixture to slow cooker. Add beans, tomatoes and vinegar. Cover and cook on high for 4 to 5 hours. Season with salt and pepper. Sprinkle with red onion and cilantro.
For salad, prepare vinaigrette by shaking ingredients in small jar, toss with greens.