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Easy Slow Cooker Vegetarian Chili
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Ingredients
1
bell pepper
diced
18
oz
black beans
drained and rinsed if from can,
18
oz
kidney beans
drained and rinsed if from can,
18
oz
chick peas
drained and rinsed if from can,
4
cups
of cooked lentils
1 27
oz
can of stewed tomatoes
1 10
oz
can of Rotel Original Diced Tomatoes and Green Chilis
or something similar
6.5
oz
of sliced black olives
optional
2
cups
of frozen peas
Garnishes:
1
tablespoon
of plain Greek yogurt
Thinly sliced scallions
Grated cheddar cheese
Homemade Chili Seasoning:
2
tablespoons
chili powder
1.5
tablespoons
garlic powder
1.5
teaspoons
onion powder
2
teaspoons
crushed red pepper flakes
1.5
teaspoons
dried oregano
1
teaspoon
paprika
3
teaspoon
ground cumin
2
teaspoon
kosher salt
2
teaspoon
cracked black pepper
Instructions
From the bell pepper through to the black olives, add all of the ingredients to a slow cooker.
Add the homemade chili seasoning and stir throughly to ensure seasoning is evenly distributed.
Cook on low for at least 4 hours, and up to 8 hours.
Add the frozen peas to the slow cooker approx. 10 minutes before serving - that way they keep their nice bright green color and their texture,
Serve with taco chips, or spoon into flour tortillas!
Optional:
Garnish with plain Greek yogurt, sliced scallions, and/or shredded cheddar
Notes
NOTE: Results in 6-8 servings