Looking for a vegetarian slow cooker chili recipe

[F4lconF16]

I love really thick, rich ones in particular. Watery chili just doesn't do it for me

What do you all like?

[Major Nikon]

1. Masa is the traditional thickening agent for chili

If you get to the end of your chili recipe and it's too watery, you can add 2-3 Tbs of masa and simmer for a few minutes to thicken. Alternatively you can crumble up a few corn chips for the same results.

[freshwest]

2. Kidney beans, chili seasonings, ground cumin, garlic and masa harina to thicken it.

I add diced tomatoes and onions and garlic, to make it less heavy. And cold pressed olive or avocado oil after it is done, so that the oil is fresher. It is the masa* that is key for thickness.

If you want to use pintos, fine, they do add a lot of taste with the juices from the beans, which if cooked properly will produce a gel like a consumme.

* Masa Harina is for making corn tortillas, I never use Masa Trigo or anything wheat for that cuisine.

[Warpy]

3. I used Anasazi beans

which are speckled red and white beans about the size of great northern beans. I cooked them with onion, garlic and a sprig of epazote. When they were done, I pureed a cupful and started to spice up the chili. Here in NM, we have pure ground chile and I'd use a quarter to a half cup plus cumin, oregano, a little cinnamon, and whatever tickled my fancy that day from peanut butter through unsweetened chocolate. I'd add in a cup or so of bulgur wheat to give it a little extra bite and simmer it until the wheat was softened. If the pureed beans hadn't thickened it up sufficiently, a little blue corn meal and water did the job, adding another layer of flavor.

I'd serve it with cheese, scallions, and plenty of tortillas and lime wedges.

The Anasazi beans cooked faster at this altitude, fast enough I could start the soaked beans in the morning and finish the chile in the evening before I went to work, packing a big bowl of it. The flavor was a lot less sweet than kidney beans and a little less sweet than pintos.

[Trailrider1951]

4. Here is my favorite:

I don't make this in a crockpot, but it could be adapted for that style of cooking.

Vegan Chili

1 med. onion, chopped
2 to 4 large jalapeno peppers, chopped, remove seeds for mild chili, leave seeds in for more heat
3 cloves garlic, chopped
2 Tbs. olive oil
1 large can diced tomatoes, 28 oz.
1 small can flavored (chipotle or fire roasted) diced tomatoes, 14.5 oz.
2 cans dk. red kidney beans, 15.2 oz. each
1 can black beans, 15.2 oz.
1 cup or more dry red wine
a few grinds of fresh black pepper (about 1/4 tsp)
1 tsp. mixed italian spices (oregano, basil, etc.)
2 to 4 Tbs. chili powder
2/3 cup TVP, textured vegetable (soy) protein

Saute onion and jalapenos in oil until wilted and add garlic. Saute another minute or two until garlic begins to brown. Add canned veggies, wine and spices. Bring to a boil, reduce heat and simmer covered for 30 to 45 minutes, stirring occasionally . Add TVP (and more wine or a bit of water if too thick) and simmer an additional 30 minutes, stirring frequently. Serve with tortilla chips and grated cheddar cheese. Enjoy!