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 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

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).