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Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

Turn traditional chili into a super healthy meal by making a few simple swaps. This Slow Cooker Vegetarian Chili recipe is simple to make and it’s the perfect health-conscious, busy weeknight meal with minimal cleanup.

Slow Cooker Vegetarian Chili Recipe

Cooking in the winter can get real boring, really fast. Fresh produce isn’t flowing at the store, which means that getting creative in the kitchen is a must. One of my favorite ways to cook dinner is in the Slow Cooker. You see, we have a special relationship, my slow cooker and me. It’s always there for me when I need it the most, especially on busy evenings when we are in and out of the door a million times for errands and after-school activities.

Luckily, my family just adores chili, and so do I. Chili is one of the easiest meals to put together ahead of time, toss in the slow cooker, turn on the dial, and come home to a hearty meal that I know my whole family will enjoy.

I like to feed my family healthier meals, and most chili recipes that I come across really are not that healthy, using high-fat ground beef and loads of cheese and sour cream. With just a few simple swaps, you can easily transform traditional chili recipes into a healthier version with the same great chili flavor.

Slow Cooker Vegetarian Chili

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6 servings

Serving Size: 1 cup

Ingredients

  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can pinto beans, drained and rinsed
  • 1 15-oz can fire-roasted diced tomatoes
  • 1 1/2 cup frozen corn kernels
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable stock (I like to use Better Than Bullion)
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • Optional Toppings:
  • Avocado slices
  • Lime wedges
  • Fresh Cilantro
  • Plain greek yogurt

Instructions

  1. In a 5-qt slow cooker, place all beans, tomatoes, corn, onion, and garlic in pot.
  2. Stir in vegetable stock.
  3. Mix in cumin and cayenne pepper.
  4. Simmer on low for 4-6 hours.
  5. Serve with desired toppings.

Notes

Home Chef Tip: This chili can easily be made on stovetop. Place onion and garlic with some olive oil in a stock pot. Sauté for 5-7 mins. Add in remainder of ingredients. Allow to simmer for 30 mins. Remove from heat and serve with desired toppings.

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We hope you love this Slow Cooker Vegetarian Chili recipe from SoFabFood Contributor, Lisa from Veggie Lisa, as much as we do. If you love this delicious recipe, be sure to visit our Slow Cooker section for more easy weeknight meal ideas. Be sure to subscribe to our newsletter so that you never miss a single healthy recipe, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!



This post first appeared on SoFabFood, please read the originial post: here

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Slow Cooker Vegetarian Chili

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