Slow Cooker Vegetable Chili

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3.90 from 19 votes

Slow Cooker Vegetable Chili

Keep the inches off with this healthy and absolutely delicious vegetarian chili.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner, Soup

Cuisine: American

Keyword: dairy-free, Plant-Based, Slow Cooker, Vegetarian

Servings: people

Calories: 166kcal

Author: Chef Nichole

Ingredients

US Customary - Metric

30 ounces black beans cans, drained
15 ounces dark red kidney beans can
2 cups carrots thinly sliced
1 cup sweet onion diced
1 cup celery diced
1 sweet potato cut into bite-size pieces
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon sea salt
30 ounces diced tomatoes cans
4 ounces diced green chilis can
6 ounces tomato paste can
2 1/2 cups vegetable broth optional water
1 cup corn kernels frozen or fresh
1/2 cup cilantro fresh, for garnish

Instructions

Add all the ingredients to the slow cooker, stir, cover, and cook on low 6-8 hours.
Optional, top with shredded cheese, sour cream, or diced avocado.

Notes

Instant Pot Timer Instructions for 12 minute cycle

Add all the ingredients to the Instant Pot, stir, and cover.

Select Pressure, and add cooking time (12 minutes). To Delay Start Time, Press Delay Start and use “+” and “-“ to set the delayed hours. Press Delay Start key again to change the minutes: The time you are setting is the delayed time before the program starts. At the end of the cook cycle, wait ten minutes for IP to depressurize, open the safety valve, and your chili is ready.

Nutrition

SmartPoints (Freestyle): 1