Slow Cooker Vegetarian Chili
This vegetarian chili will satisfy even the most avid meat-eaters with its rich flavors and hearty bites of whole ingredients.
Servings: 6 people
Calories: 301kcal
Ingredients
- 2 garlic cloves minced
- 1/2 cup sweet onion diced
- 14 1/2 ounce fire roasted tomatoes can - with liquid
- 6 ounce tomato paste can
- 4 ounce diced green chilies can
- 5 carrots peeled and diced
- 1 zucchini medium, sliced
- 1 red bell pepper seeded, cored and chopped
- 2 1/2 cups vegetable broth low sodium (use water as an option), use 1/2 cup less for a thicker chili
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper more to less to taste
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
- 1/4 cup cilantro freshly chopped
- 15 1/2 ounce black beans can - drained and rinsed
- 31 ounce kidney beans cans - drained and rinsed
- 1 cup corn frozen (optional)
Instructions
- Combine all the above ingredients, except corn, in the slow cooker. Cover and cook on low 6-8 hours in a 4-6 quart slow cooker. If using corn, add to slow cooker 15 minutes before the end of cooking time. Spoon into bowls and garnish with cilantro and diced onion, if desired.
Notes
To make this into a meat chili, simply add 1 pound lean ground beef, turkey or chicken. Cook over medium-high heat, while breaking up the meat into small pieces. Cook until most of the pink color is gone. Drain off any fat and add to the chili before cooking.
Nutrition
Calories: 301kcal | Carbohydrates: 58g | Protein: 17g | Fat: 3g | Sodium: 1209mg | Fiber: 18g | Sugar: 16g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9