Slow Cooker Vegetarian Chili

As a meat eater, I am becoming more and more enamored by vegetarian dishes. To the point where I think I might actually make the conscious decision to stop making meat and/or dairy a priority. Mostly because it can be expensive! Secondly because it can be unhealthy. I am not making any promises, I have enough goals I am focusing on for this year. But I will admit there is a level of curiosity.

In my weekly quest to try a new recipe a lot of them have been vegetarian, by accident really. Here is my delicious find of a vegetarian chili.  Easy to throw together before heading to work during the week!

Slow Cooker Vegetarian Chili

2 cups low sodium vegetable broth
1/4 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
2 tsp steak sauce
1 tsp salt
2 garlic cloves
1 mini chipotle cube bullion
2  15oz cans no salt added black beans
1  15oz can no salt added kidney beans
1 15oz can no salt added pinto beans
2  14.5oz cans diced tomatoes

Optional Toppings

Naturally Yours sour cream
Shredded Cheese
Cilantro
Crushed Tortilla Chips

Rinse and drain all beans.  Combine with all other ingredients except toppings.  Cover and cook on low for 8 hours.  Enjoy with toppings of your choice!


Inspired by a recipe at myrecipes.com

chili

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One thought on “Slow Cooker Vegetarian Chili

  1. Pingback: 52+ New Recipes To Try | Eat, Drink, and Be Snarky

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