Slow Cooker Vegetarian Chili

Yield: 8 servings

Preparation Time: 10 min; Cook Time: 8 hours

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Ingredients

Add vegetable broth to shopping list 3/4 cup vegetable broth

Add chopped onion to shopping list 1 cup chopped onion

Add garlic, minced to shopping list 2 cloves garlic, minced

Add jalapeno pepper, seeded and chopped to shopping list 1 jalapeno pepper, seeded and chopped

Add Worcestershire sauce to shopping list 2 teaspoons Worcestershire sauce

Add chili powder to shopping list 2 teaspoons chili powder

Add ground cumin to shopping list 2 teaspoons ground cumin

Add pepper to shopping list 1/2 teaspoon pepper

Add salt to shopping list 1/2 teaspoon salt

Add (28 ounce) diced tomatoes, undrained to shopping list 1 can (28 ounce) diced tomatoes, undrained

Add (15 ounce each) black beans, rinsed and drained to shopping list 2 cans (15 ounce each) black beans, rinsed and drained

Add (15 ounce each) kidney beans, rinsed and drained to shopping list 2 cans (15 ounce each) kidney beans, rinsed and drained

Garnish:

Add Sour cream to shopping list Sour cream

Add Jalapeno pepper, seeded and chopped to shopping list Jalapeno pepper, seeded and chopped

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Combine broth, onion, garlic, jalepeno pepper, Worcestershire sauce, chili powder, cumin, black pepper, salt, tomatoes, black beans and kidney beans in a 6-quart electric slow cooker. Cover and cook on LOW setting for 8 hours.

Garnish with sour cream and chopped jalepeno peppers.

Please note that some ingredients and brands may not be available in every store.

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