Slow Cooker Veggie Chili

Chili con carne, a traditional Mexican dish, inspired the creation of vegetarian chili. Slow cooker veggie chili is a nutritious and delicious alternative to the meat-based version.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 385 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Slow Cooker Veggie Chili

Cooking Method: Slow cooking Cuisine: American, Mexican Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 360 min Rest Time 10 min Total Time 6 hrs 25 mins

Servings: 6 Calories: 1500

Best Season: Fall

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 2 medium Bell peppers
• 2 medium Carrots
• 2 medium Zucchini
• 2 can Canned diced tomatoes
• 2 can Canned kidney beans
• 1 can Canned black beans
• 1 cup Frozen corn
• 2 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 cup Vegetable broth
• 2 tablespoon Fresh cilantro
• 2 tablespoon Lime juice

Instructions

1. Chop the onion, garlic cloves, bell peppers, carrots, and zucchini.
2. In a slow cooker, combine all the chopped vegetables, canned diced tomatoes, canned kidney beans, canned black beans, frozen corn, chili powder, cumin, paprika, cayenne pepper, salt, black pepper, and vegetable broth.
3. Stir well to combine all the ingredients.
4. Cook on low heat for 6 hours or on high heat for 3 hours.
5. Once the chili is cooked, let it rest for 10 minutes.
6. Serve the slow cooker veggie chili hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.