Slow-Cooker Vegan Chili
TOTAL TIME: Prep: 35 min. Cook: 6 hours
YIELD: 7 servings.
I combine ingredients for this hearty slow-cooker vegan chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal in the evening! —Marjorie Au, Honolulu, Hawaii
Ingredients
-
1 can (16 ounces) kidney beans, rinsed and drained
-
1 can (15 ounces) black beans, rinsed and drained
-
1 can (14-1/2 ounces) diced tomatoes, undrained
-
1-1/2 cups frozen corn
-
1 large onion, chopped
-
1 medium zucchini, chopped
-
1 medium sweet red pepper, chopped
-
1 can (4 ounces) chopped green chiles
-
1 ounce Mexican chocolate, chopped
-
1 cup water
-
1 can (6 ounces) tomato paste
-
1 tablespoon cornmeal
-
1 tablespoon chili powder
-
1/2 teaspoon salt
-
1/2 teaspoon dried oregano
-
1/2 teaspoon ground cumin
-
1/4 teaspoon hot pepper sauce, optional
-
Optional toppings: Diced tomatoes and chopped green onions
Directions
-
1.
In a 4-qt. slow cooker, combine the first 9 ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low until vegetables are tender, 6-8 hours.
-
2.
Serve with tomatoes and green onions if desired.
Nutrition Facts
1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
© 2024 RDA Enthusiast Brands, LLC