Crockpot Mexican Jumping Bean Chili
Gosh knows there are gazillion versions of vegetarian chili “out there.” What makes this one special is the addition of edamame to the chili bean mix which adds just a hint of crunch and a pretty bright green color. And this chili is so aptly named because the edamame look like they just want to jump right out of the pot, bringing back memories of the Mexican jumping beans we played with as kids.
Ingredients
- 2 medium onions chopped
- 2 red bell peppers chopped (or any color such as orange or yellow)
- 1 green pepper chopped
- 3 cloves garlic chopped
- 1 28 ounce can diced tomatoes, undrained
- 1 28 ounce can tomato puree
- 1 tablespoon tomato paste
- 1 15 ounce can chickpeas (garbanzos), rinsed and drained
- 1 15 ounce can red kidney beans, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 cup frozen shelled edamame* no need to defrost
- 1/2 cup uncooked quinoa rinsed
- 1 cup vegetable broth can stir in a bit more after cooking if a thinner chili is desired
- 1-2 jalapenos seeded and chopped (optional)
- Hot sauce to taste optional
- 1/2 to 1 teaspoon salt
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon dried cumin
Chili “Fixin’s”
- Sliced green onions
- Shredded cheddar cheese
- Plain Greek yogurt or sour cream
- Salsa
- Chopped avocado or guacamole
- Sweet potato or blue corn tortilla chips
Instructions
- Crockpot: add all ingredients to crockpot, stirring to combine. Cook for 1 hour on High setting. Reduce heat to Low setting; cook for about 5 hours. Or cook on Low for 6 to 7 hours. As crockpots vary, adjust cooking time as needed. Taste; adjust seasonings if needed.
- Stove Top: heat 2 teaspoons olive oil in a large skillet over medium-high setting. Sauté onions, peppers and garlic for about 5 minutes or until softened. Stir in remaining ingredients; mixing well. Cover; reduce heat to medium-low. Simmer for about 1 hour (or until quinoa is cooked through), stirring occasionally. Taste; adjust seasonings if needed.
- *Optional: if possible, stir in the edamame about 20 minutes before serving to preserve its pretty bright green color and crunchy texture. (whether cooking in the crockpot or on the stove.)
- Serve with your favorite chili “fixins!”
Notes
Make Ahead and Storage Tips: chili may be cooked up to 3 days ahead. Cover and refrigerate. Reheat chili on Low setting of crockpot for about 1 hour or until hot, stirring occasionally. To save time, chili may be reheated in a large pot on the stove over medium setting for about 15 minutes or until hot; stir occasionally. Chili may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Cooked chili may be frozen for up to 4 months.
Feel free to “mix it up” with any kind of canned beans you like such as black, cannellini, white kidney, etc. Or for the perfect mix of taste and textures, try using 3 (15 ounce) cans of Westbrae’s Organic Chili Beans.
This chili is delicious served over brown rice, whole wheat couscous, quinoa, spinach or kale.
Edamame (boiled green soybeans) are now widely available shelled in the frozen vegetable section of your supermarket. They are sweet and crunchy, adding a nice texture to soups, stews, salads and grain dishes. Edamame are also a fabulous choice for healthy snacking!
Another vegetarian crockpot dish you may enjoy is Crockpot Veggie 'n Quinoa stew.
