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.
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
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2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
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1 (15 ounce) can no-salt-added black beans, rinsed
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4 cups cubed unpeeled sweet potatoes (see Tip)
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2 ½ cups unsalted vegetable broth
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2 cups chopped yellow onion
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1 cup chopped red bell pepper
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1 cup chopped yellow bell pepper
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¼ cup no-salt-added tomato paste
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1 ½ tablespoons chili powder
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1 ½ teaspoons ground cumin
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¾ teaspoon salt
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½ teaspoon ground pepper
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5 cloves garlic, minced
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1 cup loosely packed chopped fresh cilantro
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1 tablespoon fresh lime juice
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1 (8 ounce) package Shredded Cheddar cheese
Method
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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.
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Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.
