Easy & Flavorful Slow Cooker Vegetarian Chili Recipe

Slow Cooker Veggie Chili

COOK TIME 4 hours 15 minutes
PREP TIME 15 minutes

YIELD 6 servings (1-1/2 cups each)

Spicy vegetarian chili with two varieties of beans and colorful vegetables -- bell pepper, corn and carrots

INGREDIENTS

2 medium carrots, sliced 1 Cup frozen whole kernel corn 1 Tablespoon Gebhardt® Chili Powder 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added 1 small yellow onion, chopped 1 medium green bell pepper, chopped 1 can (15 oz each) Ranch Style® Beans, undrained 1/2 Teaspoon ground red pepper 1 can (15 oz each) Van Camp's® Red Kidney Beans, drained, rinsed

PREPARATION:

1. Place all ingredients in 4-quart slow cooker; stir to combine.
2. Cover; cook on HIGH 1-1/2 to 2 hours or on LOW 3 to 4 hours.

This recipe appears in: Chilis NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups Vitamin C 24 mg Vitamin A 4480 iu Calories 187 Total Fat 2 g Saturated Fat 0.6 g Cholesterol 0 mg Sodium 643 mg Carbohydrate 35 g Dietary Fiber 9 g Protein 7 g Sugars 9 g Calcium 72 mg Iron 3 mg