Slow cooker hearty vegetarian chili
5
- Prep Time15 mins
- Total Time6 hrs 15 mins
- Makes6 servings
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.
Originally published in the Today’s Parent December 2014 issue.