Spicy Slow Cooker Vegetarian Chili
1
Points® value
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
6
Difficulty
Easy
This super-flavorful vegetarian chili is ready to cook in just 20 minutes. The rest of the work is done by the slow cooker so you can move on with your day. Full of wonderful veggies, this chili packs a bit of heat from the poblano peppers and chipotle chili powder. If you want to dial it down, use green bell peppers instead of the poblano. A rich tomato base and filling beans makes each bowl hearty enough for the staunchest meat-lover to embrace. Toss the ingredients together at night and start the slow cooker on your way to work in the morning. When you arrive home, dinner is ready!
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
