This chili has to be my all-time favorite! My husband even let it slip he likes it more than chili with meat (that’s a big step for him)! This recipe is amazing for so many different reasons; yummy, hearty, and totally healthy! You may notice I only used dried beans in my recipe, canned beans cost almost 3X more than dried beans. It’s insane! By using dried beans in this recipe I was able to make a HUGE pot of chili and barely made a dent in my jars of dried beans (that sounds a little funny to say out loud).
So if your family is on a budget, this recipe is perfect for you! We aren’t vegetarians, but meat is pretty expensive. This is one of my go-to recipes for meatless Mondays from now on!
Soak: The only downside to this delicious vegetarian chili is that we will need to soak our beans. They are dried (saving money!) so we will need to cut down on the cooking time by soaking them for a few hours.
Chop Chop: This is vegetarian chili, so we have lots of veggies to cut up! You will need to dice both bell peppers and the onion.
Mix It: I like to mix everything together before adding the broth. I have no real reason, it just makes me feel like each ingredient is well combined. So once you’ve done your soaking and chopping you will need to toss each ingredient into the slow cooker and mix!
Cooking: This is the farthest thing from a quick recipe. The chili will cook for approxmently 7 hours (excluding soaking time). So you will need to start cooking sometime in the morning to have it ready for dinner. Keep this in mind!
Cheese (Daiya is a great dairy-free option)