Tuesday, September 3, 2013

Very Veggie Taco Chili with Guacamole in the Slow Cooker

Don't you just love to use the slow cooker?  Throw it all in and come home to a fantastic meal. 

I used more veggies this time.  I love packing as many veggies as possible into things. If I leave too many chunks, I get too many questions as to what is what.  

This time I pureed the zucchini and carrots and half the onion.  This made for a rich, tasty, thick sauce. And no questions about what all the chunks were. 

I ran out of taco chili seasoning so I made some more.  I always make my own, it's nice to know exactly what is in there and I like to be able to make changed if I like.  I make a decent size batch and use it for a couple of months for tacos and chili.  

I also couldn't resist whipping up a batch of guacamole to go along with the chili. 

Day 3 of my 30 days of vegan recipes.  Keeping this vegan, I opted not to put my usual cheese and sour cream on it.  It is so flavorful that nothing else was necessary and I didn't miss them a bit.  

Very Veggie Taco Chili Recipe

2 cans black beans, drained and rinsed
2 cans kidney beans, drained and rinsed
2 cans pinto beans, drained and rinsed
4 garlic cloves, minced
1 zucchini, grated
2 carrots, grated
2 medium onions, chopped
2 green or red peppers, chopped
2 jalapenos, diced
1/3 cup taco/chili seasoning.*  Or 2 taco seasoning packets
3 cups frozen corn or about 2 cans, drained
1 - 15 oz. can tomato sauce
2 cans diced tomatoes
1/3 cup cilantro

Add beans, tomatoes and tomato sauce to slow cooker.  Put zucchini, carrots, garlic and jalapenos in food processor. Or just grate or mince finely. Add to slow cooker.  Add onions, peppers and taco seasoning to slow cooker and cook on low for about 5 - 7 hours.  Add corn and cilantro and cook for about 15 minutes more.

Serve with:
Jalapeno Cornbread

*Taco Seasoning Recipe 

1/3 cup chili powder
3 tbsp cumin
1 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. salt
1 tbsp. pepper
1 tsp. coriander powder
2 tsp. onion powder
2 tsp. oregano
1/2 tsp. red pepper flakes

Mix together and store in a covered container. Use for chili or tacos. 


  1. As always, this recipe looks great, Debbi! I'll be adding this to a menu plan soon!
    I love sneaking zucchini into recipes (I add it to sloppy joes and spaghetti sauce mostly) but never thought to hide it in chili! Great idea! Wish I could say I hide it from the kiddo! But nope! I hide it from myself! :)

    I will be adding this to a menu plan soon!

  2. This is so uncanny! Great minds, Debbi. I made a Fully Loaded Vegetarian Salsa Chili (it's actually vegan) a couple weeks ago and also pureed my carrots, though I didn't add zucchini (great idea!) or puree anything else. I just don't think carrots look right in chili so since Biz did that with her Buffalo Chili I decided to do it with my veggie one and it was fantastic. Love yours, and esp with that guac on top - perfect substitute for dairy! YUM! Is the family also eating vegan, or at least some of your vegan meals?

  3. Thank you for this recipe. I got so excited about it that I made a version of it right away :) I have signed up to get your posts b/c your recipes look healthy and doable...so many healthy recipes are just not realistic for our family. Again, thank you!