How To Make Grandma’s Slow Cooker Vegetarian Chili Recipe
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 cup of vegetable broth
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 jalapeno pepper, seeded and minced (optional, for extra heat)
- 1 tbsp of chili powder
- 1 tsp of cumin
- 1 tsp of paprika
- 1/2 tsp of oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, diced avocado
Instructions
- In a slow cooker, add the kidney beans, black beans, diced tomatoes, vegetable broth, bell pepper, onion, garlic, jalapeno pepper (if using), chili powder, cumin, paprika, oregano, salt, and pepper.
- Stir everything together until well combined.
- Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, stirring occasionally.
- Taste and adjust seasonings if needed.
- Serve hot with your choice of optional toppings. Enjoy!
Nutrition
- Calories : 240kcal
- Total Fat : 1g
- Sodium : 890mg
- Total Carbohydrates : 46g
- Dietary Fiber : 14g
- Protein : 12g
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