SLOW COOKER SKINNY VEGETARIAN CHILI

This Skinny Vegetarian Chili has half the fat of a chili made with beef. This is super easy to make using Beyond Meat beef free crumbles... But even when it’s hot out I still use my Slow Cooker all of the time. It’s a great way to cook an entire meal without having to turn the stove on or heat up your kitchen.

I love my Slow Cooker. I didn’t have one when we first moved down to Florida from Minnesota. I had literally sold everything before moving here. 

RECIPES BY tastefulventure [THANK YOU]

INGREDIENTS

• 2 15oz cans Organic Red Kidney Beans drained (you can use light or dark)
• 1 15oz can Organic Black Beans drained
• 2 14.5 oz cans Organic Fire Roasted Diced Tomatos
• 1 cup Organic Vegetable Broth
• 1 cup frozen Organic Corn (You can also use canned)
• 3 cloves minced Organic Garlic (about 1 Tbs)
• ½ Organic Sweet Onion chopped
• 1 Organic Red Bell Pepper chopped
• 3-4 Tbs Chili Powder (Start with 3 and add more if you want it spicier)
• 1 tsp Red Cayenne Pepper
• 1 tsp dried Oregano
• 1 tsp Brown Sugar
• ¼ tsp Sea Salt (add more to taste if needed)
• ½ tsp Black Pepper (add more to taste if needed)

INSTRUCTIONS

1. Add all ingredients to a slow cooker.
2. Cook on High for 4 hours (or low for 8 hours).
3. Visit SLOW COOKER SKINNY VEGETARIAN CHILI By https://tastefulventure.com/ For Full Instructions

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