When it's cold and frosty outside, this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado, or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. —Liz Bellville, Tonasket, Washington
Ingredients
- 1 large white onion, chopped
- 2 large carrots, coarsely chopped
- 1/2 cup frozen corn
- 3 large garlic cloves, minced
- 1 can (16 ounces) chili beans, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) navy beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
- 1 can (28 ounces) crushed tomatoes
- 1 can (4 ounces) chopped fire-roasted green chiles
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground chipotle pepper
- Chopped avocado, optional
Directions
- In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.
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