Slow-Cooker Vegan Chili

Total Time Prep: 35 min. Cook: 6 hours
Yield 7 servings
Test Kitchen Approved
I combine ingredients for this hearty slow-cooker vegan chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal in the evening! —Marjorie Au, Honolulu, Hawaii

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 ounce Mexican chocolate, chopped
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon cornmeal
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce, optional
  • Optional toppings: Diced tomatoes and chopped green onions

Directions

  1. In a 4-qt. slow cooker, combine the first 9 ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low until vegetables are tender, 6-8 hours.
  2. Serve with tomatoes and green onions if desired.

Nutrition Facts

1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii
Recipe Creator

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