Eat of the Moment

Vegan Slow-Cooker Caramelized Onion Chili!

You probably have everything you need to make this sitting in your cabinets right now and this is SO EASY. The chili, which is totally vegan, vegetarian AND gluten free, is the perfect thing to make on a cold weekday so you can come home from work or school to a delicious hot meal.

The secret to the sweet flavor of this chili is caramelizing the onions. I really think this adds a crazy amount of depth and deliciousness to the stew. Feel free to caramelize more onions than I’ve specified here, especially if you’re an onion lover. This is just the very basic version of this recipe, so you can adjust this to your liking; add kidney beans, garbanzo beans or white beans, toss in some chopped zucchini or red or green peppers. As long as you’re filling this up with veggies, you’ll be good. And if you’re not a vegetarian, feel free to add the meat of your choice; I think shredded chicken would be so good.

I’ve recently been seeing a lot of news about canned tomatoes having high levels of BPA and I’m hoping to phase them out of my cooking life soon. If you decide to use the tomatoes that come in glass jars or cardboard boxes (I like the Pomi brand), just make sure you use a comparable amount of ounces.

Note: I only have pictures of the finished meal this week because I started cooking before I realized I lost my camera, and then I found it in the car during the crockpotting of the chili. So no “step-by-step” (DAY BY DAY!) photos this week, sorry. The life of an absentminded food blogger! (Is actually pretty normal except for taking pictures of everything I eat!)

Vegan Slow-Cooker Caramelized Onion Chili

makes 6-8 servings

total time: 6-8 hours

total hands-on time: 45 minutes

What you’ll need:

1 onion, sliced

2 cans black beans

2 14 oz cans diced tomatoes (with green chiles, if you can find that variety. I like Rotel.)

1 can of corn or package of frozen corn

1 cup vegetable broth

1 cup water

1 tbsp chili powder

1 tbsps fresh chopped garlic (sub garlic powder, too)

2 tsps cumin

one glug of olive oil

pinch of cinnamon

salt and pepper to your taste

What you’ll do:

1. The first thing to do is caramelize the onions. Slice them, then heat some olive oil on medium-high in a wide frying pan with sides (so the onions can spread out). Once the oil is shimmery, add the onions and spread them out. You might need to lower the heat a bit so the onions don’t get crispy. Basically, let those babies cook until they are a light brown color, stirring occasionally. It took about 40 minutes for me, but it will vary depending on your stove and your pan.

2. Place the onions in the bottom of the crockpot and add the beans, tomatoes and corn. Add the water and broth and stir.

3. Add salt, pepper, cumin, chili powder and cinnamon, then stir to mix.

4. Cook on high for 6 hours or low for 8 hours. When you serve, garnish with tortilla chips, green onions or cilantro.

And that’s it! Go make this!