Spicy Slow Cooker Vegetarian Chili
PersonalPoints™ per serving


Total Time: 6 hr 20 min
Prep: 20 min
Cook: 6 hr
Serves: 6
Easy


This super-flavorful vegetarian chili is ready to cook in just 20 minutes. The rest of the work is done by the slow cooker so you can move on with your day. Full of wonderful veggies, this chili packs a bit of heat from the poblano peppers and chipotle chili powder. If you want to dial it down, use green bell peppers instead of the poblano. A rich tomato base and filling beans makes each bowl hearty enough for the staunchest meat-lover to embrace. Toss the ingredients together at night and start the slow cooker on your way to work in the morning. When you arrive home, dinner is ready!
Ingredients
  • 29 oz canned diced tomatoes, fire-roasted with garlic
  • 3 tbsp canned tomato paste
  • 1 tbsp olive oil
  • 1 tbsp chili powder, regular-variety
  • ½ tsp chili powder, chipotle-variety
  • 1 tsp ground cumin
  • 2 large uncooked zucchini, cut into 3/4-inch dice (about 4 cups)
  • 2 cups frozen corn kernels
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned pinto beans, rinsed and drained
  • 2 medium poblano chile, seeded and diced (about 1 3/4 cups)
  • ¾ cup cilantro, fresh, chopped
  • ½ cup water, or up to 1 cup if needed
  • ¾ tsp table salt, or to taste


Instructions
  1. In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to mix well.
  2. Cover and cook on LOW setting until vegetables are tender, about 6 hours.
  3. Stir in cilantro and enough water to desired consistency; season with salt.
  4. Yields about 1 1/2 cups per serving of the Spicy Vegetarian Chili!

Notes
Serve topped with reduced-fat sour cream, if desired.
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