Spicy Slow Cooker Vegetarian Chili
This super-flavorful chili packs a bit of heat. Want to tame it? Use bell peppers instead of poblanos.
- 29 ounces canned diced tomatoes, fire-roasted with garlic
- 3 tablespoons canned tomato paste
- 1 tablespoon olive oil
- 1 tablespoon chili powder, regular-variety
- 1/2 teaspoon chili powder, chipotle-variety
- 1 teaspoon ground cumin
- 2 uncooked zucchini, cut into 3/4-ince-dice
- 2 cups frozen corn kernels
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 2 poblano chile, seeded and diced (about 1 3/4 cups)
- 3/4 cup fresh chopped cilantro
- 1/2 cup water, or up to 1 cup if needed
- 3/4 teaspoon table salt, or to taste
- 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.
- Cover and cook on LOW setting until vegetables are tender, about 6 hours.
- Stir in cilantro and enough water to desired consistency; season with salt.
- Recipe courtesy of Weight Watchers.
Per serving: 255 kcal cal., 4 g fat (2.5 g sat. fat), 27 g carb., 7 g fiber, 28 g pro.. Percent Daily Values are based on a 2,000 calorie diet