Slow Easy Slow Cooker Vegetarian Chili

10 Sep, 2018  in bell pepper / black beans / black pepper / brown sugar / Chili Powder / dried oregano / frozen corn / garlic / ground cumin / hot sauce, shredded cheese, light sour cream , chopped fresh cilantro optional / kidney beans / no salt added diced tomatoes / pinto beans / vegetable broth / yellow onion  tagged 5 stars by jim

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Slow Easy Slow Cooker Vegetarian Chili

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Servings

servings MetricUS Imperial

Ingredients

• 1 28 oz can no salt added diced tomatoes
• 1 14.5 oz can black beans drained and rinsed
• 1 14.5 oz kidney beans drained and rinsed
• 1 14.5 oz can pinto beans drained and rinsed
• 1 1/2 cups vegetable broth
• 1 yellow onion chopped
• 1 bell pepper any color chopped
• 3 cloves garlic minced
• 1 cup frozen corn
• 2 tablespoons Chili Powder
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 tsp dried oregano
• 1/2 teaspoon black pepper
• toppings hot sauce, shredded cheese, light sour cream , chopped fresh cilantro optional Let this chili cook all day for an easy meal before trick or treating or any cool fall evening

Servings servings MetricUS Imperial Ingredients 1 28 oz can no salt added diced tomatoes 1 14.5 oz can black beans drained and rinsed 1 14.5 oz kidney beans drained and rinsed 1 14.5 oz can pinto beans drained and rinsed 1 1/2 cups vegetable broth 1 yellow onion chopped 1 bell pepper any color chopped 3 cloves garlic minced 1 cup frozen corn 2 tablespoons Chili Powder 1 tablespoon brown sugar 1 teaspoon ground cumin 1 tsp dried oregano 1/2 teaspoon black pepper toppings hot sauce, shredded cheese, light sour cream , chopped fresh cilantro optional Let this chili cook all day for an easy meal before trick or treating or any cool fall evening

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. instructions: Combine all ingredients in a 5 or 6 quart slow cooker Cover and cook on low for 6 hours. Serve with optional toppings, if desired. Recipe prepared by registered dietitians for St. Vincent's Health System

   

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