Spicy Slow Cooker Vegetarian Chili
6
Points®
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
Tomato paste
3 Tbsp
Olive oil
1 Tbsp
Chili powder
1 Tbsp
Chili powder
0.5 tsp
Ground cumin
1 tsp
Uncooked zucchini
2 large
Frozen corn kernels
2 cup(s)
Canned black beans
15 oz
Canned pinto beans
15 oz
Poblano chile
2 medium
Cilantro
0.75 cup(s)
Water
0.5 cup(s)
Table salt
0.75 tsp
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.
4
Yields about 1 1/2 cups per serving.
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