If you're looking for a delicious and satisfying vegetarian meal that's easy to make, look no further than vegetarian baked potato chili in the crockpot. This hearty and flavorful dish is sure to become a new favorite in your household.
Before you get started, make sure you have all the necessary ingredients. Here's what you'll need: - 4 large baking potatoes - 1 can of black beans - 1 can of kidney beans - 1 can of diced tomatoes - 1 onion - 3 cloves of garlic - 1 bell pepper - 1 tablespoon of chili powder - 1 teaspoon of cumin - Salt and pepper to taste
1. Begin by washing and scrubbing the baking potatoes. Prick each potato several times with a fork and wrap them in aluminum foil. 2. Place the wrapped potatoes in the crockpot and cook on high for 3-4 hours, or until the potatoes are tender. 3. While the potatoes are cooking, dice the onion, garlic, and bell pepper. Drain and rinse the black beans and kidney beans. 4. After the potatoes are cooked, remove them from the crockpot and allow them to cool slightly. Cut them into cubes and set aside. 5. In the crockpot, combine the diced tomatoes, onion, garlic, bell pepper, black beans, kidney beans, chili powder, cumin, salt, and pepper. Stir well to combine. 6. Add the cubed potatoes to the mixture and stir gently to incorporate all the ingredients. 7. Cook on low for 4-6 hours, allowing the flavors to meld together and the chili to thicken.
This vegetarian baked potato chili is delicious on its own, but you can also serve it with a variety of toppings to customize it to your liking. Some popular options include shredded cheese, sour cream, avocado slices, fresh cilantro, and a squeeze of lime juice.
Vegetarian baked potato chili in the crockpot is a hearty and flavorful dish that's perfect for chilly nights or lazy weekends. Give this recipe a try and enjoy a delicious meal that's both satisfying and nutritious.
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