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Slow Cooker Hearty Vegetarian Chili

9

  • Prep Time15 min
  • Total Time6 h 15 min
  • Makes6 servings
Two black bowls filled with slow cooker vegetarian chili.
Chatelaine Triple Tested

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.

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