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Easy Slow Cooker Vegetarian Chili

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