Chunky Vegetable Chili
Makes 6 servings
Prep time: 20 minutes
Cook time: 7 to 8 hours (on low)
Ingredients
- 2 Tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large green bell pepper, cored, seeded, and chopped
- 1 large red bell pepper, cored, seeded, and chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 Tbsp ground chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 2 tsp dried oregano
- 1 tsp salt
- 1 can (15.5 ounces) black beans, drained and rinsed under cold water
- 1 can (15.5 ounces) red kidney beans, drained and rinsed under cold water
- 1 can (15.5 ounces) chickpeas, drained and rinsed under cold water
- 1 can (14.5 ounces) diced tomatoes
- 2 cups spicy tomato juice or Bloody Mary mix
- 1 bunch cilantro (flat-leaf parsley), leaves only, chopped
Directions
- Spray a 6-quart slow cooker with olive oil cooking spray.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the onion, garlic, and peppers and cook until soft, 7-8 minutes.
- Add the carrots, celery, chili powder, cumin, paprika, oregano and salt and cook for 5 minutes.
- Place the cooked vegetables in the slow cooker.
- Add the black beans, kidney beans, chickpeas, tomatoes, and tomato juice. Stir to combine.
- Cover and cook on low for 7-8 hours, or until the vegetables are tender.
- Stir in the cilantro before serving.
- If desired, garnish with the cheddar cheese.
Nutrition Information (per serving)
- Calories: 276
- Fat: 6.4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 1645mg
- Carbohydrate: 47g
- Fiber: 15g
- Protein: 13g