Slow Cooker Meatless Chili
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.
Servings 8 people
Ingredients
- 1 onion diced
- 2 bell peppers any color, cored, seeded and diced
- 1 ½ 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 ½ teaspoons salt
- ¼ teaspoon cayenne pepper or can add ½ teaspoon if you like it spicy, or sub a fresh diced pepper
Toppings for Serving
- sour cream
- Monterey Jack cheese
- avocado
- cilantro freshly chopped
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
Nutrition Facts
Slow Cooker Meatless Chili
Amount Per Serving
Calories 221
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 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.