Photo of Spicy Slow Cooker Vegetarian Chili by WW

Spicy Slow Cooker Vegetarian Chili

5
1
1
Smartpoints value per serving
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
6
Difficulty
Easy
This super-flavorful chili packs a bit of heat. Want to tame it? Use bell peppers instead of poblanos.

Ingredients

canned diced tomatoes

29 oz, fire-roasted with garlic

canned 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 kernels

2 cup(s)

canned black beans

15 oz, rinsed and drained

canned pinto beans

15 oz, rinsed and drained

poblano chile

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

Instructions

  1. In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to mix well.
  2. Cover and cook on LOW setting until vegetables are tender, about 6 hours.
  3. Stir in cilantro and enough water to desired consistency; season with salt. Yields about 1 1/2 cups per serving.

Notes

Serve topped with reduced-fat sour cream, if desired (not included in SmartPoints value).

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