Slow Cooker Chili Vegetarian
Servings 0
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 1 jalapeno pepper seeded and chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 14-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 8-ounce can tomato sauce
- 1 cup low-sodium vegetable broth
Instructions
- 1. Heat the olive oil in a large skillet over medium-high heat.
- 2. Add the onion and garlic and cook until softened, about 5 minutes.
- 3. Add the bell pepper and jalapeno and cook for an additional 3 minutes.
- 4. Stir in the chili powder, cumin, salt, and pepper and cook for 1 minute.
- 5. Transfer the mixture to the slow cooker.
- 6. Add the diced tomatoes, black beans, kidney beans, corn, tomato sauce, and vegetable broth.
- 7. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- 8. Serve with your favorite toppings.
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