As warm days grow chilly, it’s time to start thinking about warming comfort foods that sooth the body and soul without the added fat or unhealthy ingredients.
Vegetarian chili is a great way to keep your diet high in fat-blasting veggies as temperatures dip lower outside, satisfying you with fibre-filled, protein-packed and nutritious plant foods that heat up your mouth with exciting and exotic flavors.
Toss this in to your slow cooker in the morning and come in from the chill air at the end of the day to this hot, mouth-watering, ready-to-serve meal.
Low-Fat Slow-Cooker Vegetarian Chili
1 15oz. can black beans, rinsed and drained
1 15oz. can red kidney beans, rinsed and drained
1 15oz. can white beans, rinsed and drained
1 15oz. can chopped tomatoes or fire-roasted chopped tomatoes
1 pack frozen corn kernels, defrosted (preferably organic or GMO-free)
1 onion, diced
1 green bell pepper, diced
2 zucchinis, diced
2 celery stalks, diced
2 garlic cloves, diced
2 jalapenos, diced
2-4 chili peppers, diced
½ cup fresh cilantro leaves, chopped
1-2 Tbsp chili powder
2 tsp cumin
1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp dried parsley
In a sauce pan, sauté the onion, celery, bell pepper and zucchini for 3 to 5 minutes. Place this mixture into the slow cooker.
Then add all of the beans, tomato, corn, garlic, jalapenos, chili and dried spices into the slow cooker, tossing everything to combine well.
Cook on Low setting for about 6 hours.
Stir in fresh cilantro and serve hot.