Slow-Cooked Vegetarian Chili
Ingredients
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1½ cups diced onion
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1½ cups diced green bell pepper
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2 teaspoons crushed garlic
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2 teaspoons extra-virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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¼ cup chili powder
Tools
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wooden spoon
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measuring cups
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measuring spoons
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June Pan
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liquid measuring cup
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food processor
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covered casserole dish
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June Oven
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Preferences
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.
June Oven
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.
