
Spicy slow cooker vegetarian chili
Ingredients
Canned diced tomatoes
29 oz, fire-roasted with garlic
Tomato paste
3 Tbsp
Olive oil
1 Tbsp
Chili powder
1 Tbsp, regular-variety
Chili powder
½ tsp, chipotle-variety
Ground cumin
1 tsp
Uncooked zucchini
2 large, cut into 3/4-inch dice (about 4 cups)
Frozen corn
2 cup(s)
Canned black beans
15 oz, rinsed and drained
Canned pinto beans
15 oz, rinsed and drained
Poblano pepper
2 medium, seeded and diced (about 1 3/4 cups)
Cilantro
¾ cup(s), fresh, chopped
Water
½ cup(s), or up to 1 cup if needed
Table salt
¾ tsp, or to taste