Slow Cooker Veggie Chili Rainbow Chili Recipes
RAINBOW VEGGIE CHILI
Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.
Provided by theveggieone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
- Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g
VEGETARIAN CHILI OLE!
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
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- In a 4-qt. slow cooker, combine the first nine 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 for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.
Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
SLOW-COOKER VEGGIE CHILI (RAINBOW CHILI)
Everyone, even the most carnivorous of folks, LOVES this chili..!
Provided by jennifer warnke @bookofjen
Categories Other Main Dishes
Number Of Ingredients 19
Steps:
- Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
- Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that's why I use a slow-cooker!).
- When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
- Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
- Serve with desired toppings.
- Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
- This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!
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