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Slow-Cooked Vegetarian Chili

Savory vegetables and garlic roasted in your June Oven give this chili extra flavor while three types of beans add healthy fiber and protein. Ground chips thicken the chili while it slow cooks so each bite is hearty and filling. Hominy is made from dried hulled corn kernels and adds great taste and texture--you can find it in the canned vegetable section or ethnic food aisle of your supermarket. Cooking the chili on low for 6 hours allows the flavors to really meld together, but cooking on high for 4 hours also yields a tasty result.

Prep Time — 40 min
Cook Time — 6 hours
Servings — 8
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Ingredients

1½ cups diced onion

1½ cups diced green bell pepper

2 teaspoons crushed garlic

2 teaspoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

¼ cup chili powder

1 tablespoon garlic powder

1 tablespoon Mexican oregano

1 teaspoon dried thyme

½ cup tortilla chips

1 can whole peeled tomatoes

2 teaspoons sugar

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon baking soda

1 can pinto beans

1 can black beans

1 can kidney beans

1 can hominy

1 can diced green chilies

1 bay leaf

1½ cups water

1 tablespoon apple cider vinegar

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the rack in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.

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Start the vegetables

Combine the onions, bell peppers and garlic on the June Pan and drizzle with the olive oil.

1½ cups diced onion

1½ cups diced green bell pepper

2 teaspoons crushed garlic

June Pan

measuring cups

measuring spoons

2 teaspoons extra-virgin olive oil

Season the vegetables

Add the salt and pepper. Toss to combine and spread the veggies in an even layer on the June Pan.

1 teaspoon salt

½ teaspoon black pepper

wooden spoon

Roast the veggies

Place the June Pan on the middle shelf of the June Oven. Roast the vegetables 15 minutes, until they are tender. June will notify you when the veggies are ready.

Start the chili base

Combine the chili powder, garlic powder, oregano, thyme and chips in a food processor. Process until the chips are pulverized, about 30 seconds.

¼ cup chili powder

1 tablespoon garlic powder

1 tablespoon Mexican oregano

1 teaspoon dried thyme

½ cup tortilla chips

food processor

Add tomatoes and seasonings

Add the canned tomatoes and their juices, sugar, salt, pepper and baking soda to the food processor.

1 can whole peeled tomatoes

2 teaspoons sugar

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon baking soda

Blend the chili base

Pulse the chili base until it is blended but not completely smooth.

Start the chili

Remove the June Pan from the June Oven and scrape the veggies and any cooking liquids into the casserole dish.

covered casserole dish

Add the beans and hominy

Add the pinto beans and liquid from the can, black beans, kidney beans and hominy.

1 can pinto beans

1 can black beans

1 can kidney beans

1 can hominy

Finish the chili

Add the chili base, green chiles and liquid from the can, bay leaf and water. Stir to combine and cover.

1 can diced green chilies

1 bay leaf

1½ cups water

liquid measuring cup

Move the shelf and slow cook the chili

With protected hands, move the shelf to the bottom position (the June Oven will still be hot). Carefully place the casserole dish on the bottom shelf. Slow cook the chili 6 hours on Low or 4 hours on High. June will notify you when the chili is ready.

Finish the chili

Remove the chili from the June Oven and stir in the apple cider vinegar. Remove the bay leaf. Let the chili cool with the lid off for 10 minutes.

1 tablespoon apple cider vinegar

Serve

Serve hot.

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