Slow Cooker Vegetarian Chili
Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.
Ingredients
-
2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
-
1 (15 ounce) can no-salt-added black beans, rinsed
-
4 cups cubed unpeeled sweet potatoes (see Tip)
-
2 ½ cups unsalted vegetable broth
-
2 cups chopped yellow onion
-
1 cup chopped red bell pepper
-
1 cup chopped yellow bell pepper
-
¼ cup no-salt-added tomato paste
-
1 ½ tablespoons chili powder
-
1 ½ teaspoons ground cumin
-
¾ teaspoon salt
-
½ teaspoon ground pepper
-
5 cloves garlic, minced
-
1 cup loosely packed chopped fresh cilantro
-
1 tablespoon fresh lime juice
-
1 (8 ounce) package Shredded Cheddar cheese
Description
-
Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
-
Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.
Related Recipes
Garlic Herb Roast Pork Tenderloin with Parsnip Puree & Kale
Here we blitz parsnips with milk and butter for a flavorful alternative to mashed potatoes to go wit...
Collard & Rice Dumplings with Mamba 9 Sauce
Here tender collards are wrapped around a filling of rice and lamb spiked with Japanese ingredients ...
Honey Roasted Beets
Earthy beets turn sweet and tender when they're roasted in this healthy beets recipe. Preheating you...