Soups

Slow Cooker Easy Vegetarian Chili

18

My Slow Cooker Vegetarian Chili turned out great! I used my favorite classic chili ingredients, I could not add zucchini or mushrooms, it just wouldn’t be chili to me. I fed this to my husband, and I didn’t mean to be secretive, but apparently he didn’t hear me say it was vegetarian chili. He gobbled it down, and afterwards when I mentioned how I didn’t miss the meat in the chili he, he replied “there was no meat in it? I couldn’t tell!”. If you aren’t vegetarian, I think you will still love th

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•1 red bell pepper, diced
•1 yellow bell pepper, diced
•1 poblano pepper, diced
•1 small red onion diced
•2 (14.5-oz) cans Mexican style stewed tomatoes
•2 (15-oz.) can pinto beans, drained and rinsed
•4 cups V8 juice (from a 46-oz. can)
•4 Tbsp. Chili powder
•1½ tsp. turmeric powder
•1 tsp. sea salt
•1 tsp. onion powder
•½ tsp. pepper
1.Place everything into a 5-quart or larger slow cooker. I use a sharp knife and cut up the stewed tomatoes right in the slow cooker, being careful not to scrape the slow cooker with the knife. Stir. Cover...
See the full directions on my site
Nutritions

Calories
83

Sodium
612mg
25% DV

Fat
0.93g
1% DV

Protein
3g
6% DV

Carbs
17g
6% DV

Fiber
4g
17% DV