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Spicy Slow Cooker Vegetarian Chili

Spicy Slow Cooker Vegetarian Chili


  • 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


  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.


  • Recipe courtesy of Weight Watchers.

Nutrition Information

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


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