- 2 T. chili powder
- 1T. cumin
- 1 tsp. kosher salt
- 2 T. garlic powder
- 1/4 c. BBQ sauce
- 8 oz. tomato sauce, canned
- 15 oz. kidney beans, dark red, low sodium, undrained
- 15 oz. black beans, undrained
- 1 tomato, large, fresh, chunked
- 12 oz. green beans, frozen (or vegetable of your choice)
- 12 oz. corn, frozen (or vegetable of your choice)
- 12 oz. peas, frozen (or vegetable of your choice)
- 1 onion, medium
- 1 green pepper
- 1 red pepper
- 1 c. celery, chopped
- 1 c. carrots, chopped
- 1 zucchini, small, cubed
- 2 medium or 3 small potatoes, white, cubed
- 1 c. water
Pin It
Love it when a Facebook friend shares a recipe. Heather R. C. shared her YUMMY recipe for Slow Cooker Hearty Vegetarian Chili! Thank you so much Heather for sharing such a Healthy recipe!
- In a large 6 quart slow cooker, combine ALL the ingredients!
- Cover. Cook on High for 5-6 hours or until vegetables are tender.
NOTE: Picture and recipe provided by Heather R. C. via facebook.com
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
THANK YOU so much for including the NI for each recipe!! You list the number of servings per recipe, but could you also include the serving size for soups (such as how many cups a serving is)? When I look at a full crock pot of soup, it is really hard to know how big each serving is when the NI only lists the weight. You list the serving size in grams, so I can divide it by 28 to get the oz, but weight in oz is not the same as volume in oz.. Thanks for your help, and delicious recipes!!!