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Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

Lamb

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

  1. 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.

  2. Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.

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