Slow Cooker Hearty Vegetarian Chili

Name: Slow Cooker Hearty Vegetarian Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Cuisine: american
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

Prep Time15 min
Total Time6 h 15 min
Makes6 servings

By Chatelaine

Two black bowls filled with slow cooker vegetarian chili.

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

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