Vegetarian Taco Chili.

It is beginning to feel more and more like fall with the weather becoming more and more chilly. What better way to enjoy the chilly weather than with a bowl of chili? πŸ™‚

I was inspired by several different chili recipes I found on Pinterest and ended up tweaking one to create this fun (vegetarian) Mexican inspired dish.

Vegetarian Taco Chili
Chopped White Onion (1 medium size)
2 Cups Black Beans
2 Cups Kidney Beans
2 Cups Corn Kernels
8oz Can of Tomato Sauce
Can of DicedΒ Chile’s
1 Cup Diced Tomatoes
1 Packet of Reduced Sodium Taco Seasoning
2 TBSP Cumin
2 TBSP Chili Powder
Salt and Pepper (to taste – I didn’t use salt due to the sodium content of the canned foods)

The directions are really quite simple: Through all ingredients into the slow cooker. Cook for 4 hours on high or 6 hours on low.


What is your favorite dish to enjoy when the weather starts getting cooler?

10 thoughts on “Vegetarian Taco Chili.

    1. I wouldn’t necessarily consider myself a vegetarian because I still eat fish and eggs πŸ™‚ Just can’t give them up. I may occasionally, I mean very occasionally eat free range chicken but it has been about 9 months since I’ve eaten red meat. It’s crazy. I used to eat it all the time then stopped buying it because of the price and now I never even crave it. It’s strange!

      1. Got it! I was just curious. I still eat eggs, but no poultry or red meat. However, I will make an exception for seafood every once in a while because I keep hearing the benefits touted. To hell with food labels! Ha.

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