SLOW COOKER SKINNY VEGETARIAN CHILI

This Skinny Vegetarian Chili has half the fat of a chili made with beef. This is super easy to make using Beyond Meat beef free crumbles... But even when it’s hot out I still use my Slow Cooker all of the time. It’s a great way to cook an entire meal without having to turn the stove on or heat up your kitchen.

I love my Slow Cooker. I didn’t have one when we first moved down to Florida from Minnesota. I had literally sold everything before moving here. 

RECIPES BY tastefulventure [THANK YOU]


INGREDIENTS
  • 2 15oz cans Organic Red Kidney Beans drained (you can use light or dark)
  • 1 15oz can Organic Black Beans drained
  • 2 14.5 oz cans Organic Fire Roasted Diced Tomatos
  • 1 cup Organic Vegetable Broth
  • 1 cup frozen Organic Corn (You can also use canned)
  • 3 cloves minced Organic Garlic (about 1 Tbs)
  • ½ Organic Sweet Onion chopped
  • 1 Organic Red Bell Pepper chopped
  • 3-4 Tbs Chili Powder (Start with 3 and add more if you want it spicier)
  • 1 tsp Red Cayenne Pepper
  • 1 tsp dried Oregano
  • 1 tsp Brown Sugar
  • ¼ tsp Sea Salt (add more to taste if needed)
  • ½ tsp Black Pepper (add more to taste if needed)

INSTRUCTIONS
  1. Add all ingredients to a slow cooker.
  2. Cook on High for 4 hours (or low for 8 hours).
  3. Visit SLOW COOKER SKINNY VEGETARIAN CHILI By https://tastefulventure.com/ For Full Instructions

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