There’s something about a winter’s day meal cooking in the slow cooker all day long, that warms the soul.

This vegetarian chili is one even a meat-lover will enjoy, too. It’s hearty and filling with the six different types of beans!

So, do yourself and your family a favor and make this tasty and nutritious meal!

Vegetarian Slow Cooker Chili

Ingredients

• 1 carrot, sliced
• 1 onion, diced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can aduki beans, drained and rinsed
• 1 (15 ounce) can navy beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (14.5 ounce) can no salt added corn, drained
• 2 (14.5 ounce) cans no salt added diced tomatoes
• 1 (8 ounce) can no salt added tomato sauce
• 1 teaspoon diced jalapeños (optional)
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• salt and pepper, to taste
• dash of ground red pepper

How-To

1. In a sauce pan, cook the onion and carrots in the olive oil until tender.
2. Add all of the ingredients (including the cooked onion and carrots) into the slow cooker and stir until combined.
3. Cook on low for 6-8 hours, stirring occasionally.
4. Serve with your favorite toppings like cheese, green onions, or sour cream (plain Greek yogurt).