Slow Cooker Hearty Vegetarian Chili
15
- Prep Time15 min
- Total Time6 h 15 min
- Makes6 servings
Warm up with this vegan-friendly chili recipe.
Ingredients
2 carrots, finely diced
1 large zucchini, finely diced
1 large orange sweet pepper, finely diced
1 cup frozen corn
1 796-mL can tomatoes
1156-mL can tomato paste
1 small onion, grated
2 garlic cloves, minced
1 tbsp dried oregano
2 tsp ground paprika
1/2 tsp salt
1 cup vegetable broth
1 540-mL can bean medley, drained and rinsed
Instructions
COMBINE all ingredients except beans in slow cooker.
COVER and cook on low until vegetables are tender, 6 to 8 hours. Stir in beans during last 30 min of cooking. 3. Ladle into bowls and serve with grated cheddar or chopped avocado and serve with toast if desired. Chili keeps well, covered and refrigerated, up to 5 days or frozen up to 3 months.
Nutrition (per serving)
Calories 208, Protein 11g, Carbohydrates 42g, Fat 2g, Fibre 11g, Sodium 868mg.
Get more of our best chili recipes.
Get more of our best slow cooker recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
