Description
A wholesome and filling vegetarian chili made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes
- 1 cup corn (frozen or canned)
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Combine the black beans, kidney beans, diced tomatoes, corn, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper in a Crock Pot.
- Pour in the vegetable broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir well before serving and enjoy hot with your favorite toppings.
Notes
Avoid overcooking the beans and adjust the spice levels according to your preference.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg