This chili is super healthy and extremely easy to make…you simply throw everything into the crockpot and forget about it! It makes a ton- perfect for leftovers. 😊 I love making this on a Sunday and then prepping containers of it for a week’s worth of lunches. It also freezes very well, which is great for quick and easy dinners.
2 28 oz. cans diced tomatoes
1 28-oz. can crushed tomatoes
1 28-oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can corn, drained
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 large onion, roughly chopped
1 cup peeled, chopped carrots
1 jalapeno pepper, seeded and finely chopped
4 cloves garlic, minced
2 tbsp. sugar
3 tbsp. chili powder
1 tbsp. paprika
1 tbsp. cumin
1 ½ tsp. salt
Optional toppings: cheddar cheese, diced onions, avocado, sour cream, etc.
Place all ingredients in a slow cooker and stir to combine. Cook on low for 8 – 8 1/2 hours.
Spoon the chili into a bowl and top with whatever toppings you like!
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