Slow Cooker Vegetarian Chili
Another winning recipe from Cook's Illustrated, this chili is thick and hearty - you won't miss the meat! Only use diced tomatoes here, as they are critical for the right texture of the chili.
2 28-ounce cans diced tomatoes
2 tbsp vegetable oil
3 medium onions, minced
8 medium garlic cloves, peeled and pressed through a garlic press
0.25 c chili powder
2 tbsp ground cumin
4 15.5-ounce cans pinto, black and/or dark red kidney beans, drained and rinsed
1-3 tbsp minced chipotle chili in adobo sauce
4 tsp sugar
2 cups frozen corn, thawed
0.5 c minced fresh cilantro
Pulse the tomatoes with their juice in a food processor until slightly chunky (5ish pulses). Set aside.
Heat oil in a 12-inch skillet over medium heat. Add the onions, garlic, chili powder, cumin and 0.25 tsp salt. Cook until the onions are softened and lightly browed, 10 to 15 minutes. Remove from heat. Stir in the tomato mixture, scraping up any browned bits from the pan.
Transfer to the slow cooker. Add the beans, chipotles (1 to 3 tbsp depending on taste) and sugar and stir to combine. Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
Stir in corn and cilantro. Cover and continue cooking until the corn is warmed through, about 5 minutes. Season with salt and pepper to taste.