Spring is upon us, and I couldn’t be more excited! However, on these last few chilly days of March in Chicago, I had a craving for something warm and comforting that had been cooking in a slow cooker all day. That’s when I stumbled on this easy, quick recipe on Hello Giggles for Vegan Slow-Cooker Caramelized Onion Chili. In minutes I had all of the ingredients ready to go and in hours I had a wonderful soup to eat! Below the recipe I noted a few of the substitutions I made because I went with what was on hand in the pantry. Overall, this is definitely a simple recipe that I’d make again!
Vegan Slow-Cooker Caramelized Onion Chili
makes 6-8 servings
total time: 6-8 hours
total hands-on time: 45 minutes
- 1 onion, sliced
- 2 cans black beans
- 2 14 oz cans diced tomatoes (with green chilies, if you can find that variety, such as Rotel)
- 1 can of corn or package of frozen corn
- 1 cup vegetable broth
- 1 cup water
- 1 tbsp chili powder
- 1 tbsps fresh chopped garlic (sub garlic powder, too)
- 2 tsps cumin
- one glug of olive oil
- pinch of cinnamon
- salt and pepper to your taste
1. The first thing to do is caramelize the onions. Slice them, then heat some olive oil on medium-high in a wide frying pan with sides (so the onions can spread out). Once the oil is shimmery, add the onions and spread them out. You might need to lower the heat a bit so the onions don’t get crispy. Basically, let those babies cook until they are a light brown color, stirring occasionally. It took about 40 minutes for me, but it will vary depending on your stove and your pan.
2. Place the onions in the bottom of the crock pot and add the beans, tomatoes and corn. Add the water and broth and stir.
3. Add salt, pepper, cumin, chili powder and cinnamon, then stir to mix.
4. Cook on high for 6 hours or low for 8 hours. When you serve, garnish with tortilla chips, green onions or cilantro.
Trina’s recipe notes:
- I used a white onion because that’s what I had.
- For the tomatoes, I used chili-ready canned tomatoes and then skipped the extra chili powder.
- For the corn, I used canned Mexicorn.
- Don’t be weirded out by the cinnamon; it’s works here 🙂