Stovetop slow

These recipes were designed to make cooking chili incredibly easy--even if you don't have a slow cooker. For stovetop prep, all of the ingredients go into the pot at once, then everything simmers for about 2 hours, if you need to put dinner on the table faster than that, make any of these chilis a day or a weekend ahead (you can freeze all but the Provencal Chili). They'll taste even better the next night.

CHINESE BLACK BEAN CHILI

Serves 8 * Vegan

Garlicky black bean sauce adds loads
of flavor to this rich, satisfying chili.
The garnish of sliced green onions
and crispy chow mein noodles makes
for an easy Asian treat.

2 15-oz. cans white soybeans,
  drained and rinsed
1 12-oz. pkg. crumbled soy "meat"
1 1/2 cups low-sodium vegetable
  stock, or more as needed
1 8-oz. can water chestnuts, drained
2 Tbs. minced garlic
2 Tbs. minced fresh ginger
2 Tbs. Chinese black bean sauce
2 tsp. Chinese chili-garlic sauce,
  or more to taste
2 bunches green onions, cut
  into 2-inch lengths on the
  diagonal, for garnish
2 cups chow mein noodles,
  for garnish

1. Combine all ingredients except
green onions and noodles in 4-qt. slow
cooker or large pot.

2. Cover slow cooker, and cook on
low 4 to 6 hours. Or place lid on pot,
and bring chili to a boil over medium-high
heat; reduce heat to medium-low,
and simmer, covered, stirring
occasionally, 1 1/2 to 2 hours. Season
to taste with salt and pepper.

3. Spoon chili into bowls, garnish with
green onions and noodles, and serve.

PER SERVING: 280 CAL; 20G PROT, 12G TOTAL FAT (2G SAT FAT); 25G CARB; 0MG CHOL; 639MG SOD; 5G FIBER; 5G SUGARS

JAMAICAN JERK CHILI

Serves 8 * Vegan

Jerk seasoning--a combination of
thyme, allspice, ginger and dried chiles
that can be found in the spice section
of most supermarkets--gives this chili
authentic island flavor. To protect your
hands when mincing Scotch bonnet
or habanero chile peppers, slip on
a pair of rubber gloves. If you want
less heat, substitute jalapeno pepper
for the Scotch bonnet or habanero.

2 14.5-0z. cans kidney beans,
  drained and rinsed
1 14.5-oz. can diced tomatoes
1 14.5-oz. can tomato puree
1 lb. red potatoes,
  cut into bite-sized pieces
1 8-oz. pkg. seitan, cubed
1 large onion, chopped
  (about 1 1/2 cups)
2 Tbs. vinegar
2 Tbs. jerk seasoning
1 Tbs. brown sugar
1/4 to 1/2 tsp. minced Scotch bonnet
  or habanero chile, or to taste

1. Combine all ingredients in 4-qt. slow
cooker or large pot. Stir in 1/2 cup water.

2. Cover slow cooker, and cook chili on
low 4 to 6 hours. Or, place lid on pot,
and bring chili to a boil over medium-High
heat; reduce heat to medium-low
and simmer, covered, 1 1/2 to 2 hours.

3. Season to taste with salt and pepper.
Ladle into bowls, and serve.

PER SERVING: 216 CAL; 16G PRQT, 0.5G TOTAL FAT 10G SAT. FAT); 39G CARB; 0MG CHOL; 777MG SOD; 9G FIBER; 8G SUGARS

PROVENCAL CHILI

Serves 8 * Vegan

This is a light, brothy chili that's based
on a classic French ratatouille. Smother
it in grated Gruyere cheese, add some
crusty French bread and you'll swear
you're dining in a veg-friendly auberge
near the Riviera.

2 14.5-0z. cans cannellini beans,
  drained and rinsed
1 28-oz. can diced tomatoes
2 medium-sized onions, chopped
1 large eggplant (about 1 lb.),
  peeled and cut into 1-inch cubes
3 small zucchini (about 1 lb.),
  cut into 1-inch cubes
3 cloves garlic, minced
2 Tbs. herbes de Provence
1 tsp. salt
1 tsp. minced jalapeno pepper
1/2 tsp. ground black pepper

1. Combine all ingredients in 4-qt.
slow cooker or large pot.

2. Cover slow cooker, and cook chili on
low 4 to 6 hours. Or, place lid on pot,
and bring chili to a boil over medium-high
heat; reduce heat to medium-low,
and simmer, covered, stirring
occasionally, 1 1/2 to 2 hours.

3. Spoon chili into bowls, and serve.

PER SERVING: 136 CAL; 7G PROT; 1G TOTAL FAT (0G SAT. FAT); 27G CARB; OMG CHOL; 810MG SOD; 7G FIBER; 2G SUGARS

Robin Robertson is the author of Fresh from the Vegetarian Slow Cooker and The Vegetarian Chili Cookbook She lives with her husband Jon in Virginia, where a pot of vegetarian chili is simmering in the slow cooker almost every week.

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