Slow Cooker Meatless Chili
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Slow Cooker Meatless Chili
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My daughter recently had her braces adjusted. On our tour of soft foods, I made this slow cooker meatless chili based on a recipe from my first cookbook. I love that this requires no prep, just toss all ingredients into the crockpot and let it do all the work for you! Make sure to pair with a side of homemade cornbread to complete your dinner.
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Ingredients
- 1 onion diced
- 2 bell peppers any color, cored, seeded and diced
- 1 1/2 cups frozen corn kernels no need to defrost
- 4 garlic cloves minced
- 2 28-oz cans diced tomatoes with juice
- 2 15-oz cans red kidney beans drained and rinsed
- 2 bay leaves
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper or can add 1/2 teaspoon if you like it spicy, or sub a fresh diced pepper
Toppings for Serving
- sour cream
- Monterey jack cheese
- avocado
- cilantro freshly chopped
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Instructions
- Combine all ingredients in slow cooker and cook on high for 4 to 5 hours or low for 6 to 8 hours until all ingredients are tender. Remove bay leaves and serve with recommended toppings.
Notes
- Dairy free if served without sour cream and cheese.
- We recommend organic ingredients when feasible.
- Nutrition Facts Slow Cooker Meatless Chili Amount Per Serving Calories 221 Calories from Fat 9 % Daily Value* Fat 1g2%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 1gSodium 743mg32%Potassium 1011mg29%Carbohydrates 44g15%Fiber 12g50%Sugar 7g8%Protein 13g26% Vitamin A 1496IU30%Vitamin C 62mg75%Calcium 109mg11%Iron 6mg33% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 221
- Calories from Fat 9
- % Daily Value*
- Fat 1g
- 2%
- Saturated Fat 1g
- 6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Sodium 743mg
- 32%
- Potassium 1011mg
- 29%
- Carbohydrates 44g
- 15%
- Fiber 12g
- 50%
- Sugar 7g
- 8%
- Protein 13g
- 26%
- Vitamin A 1496IU
- 30%
- Vitamin C 62mg
- 75%
- Calcium 109mg
- 11%
- Iron 6mg
- 33%
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