Name: Southwestern Vegetarian Chili
Ingredients: 2 onions, chopped; 2 can (about 16 ounces) chopped tomatoes in juice, undrained and chopped coarse; 2 cup zucchini, chopped; 2 can (about 16 ounces) black beans, drained; 1/4 cup vegetable oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 shredded carrot; 1 teaspoon dried oregano; 2 teaspoon hot pepper sauce; 1 1/2 teaspoon paprika; 1/4 teaspoon thyme; 1 can tomato paste; 4 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cheddar cheese, shredded; sour cream or nonfat plain yogurt

Southwestern Vegetarian Chili

Have a craving for spicy southwestern cuisine? Try this Southwestern Vegetarian Chili on for size. This easy one pot meal recipe will let you enjoy the slow and relaxed southern lifestyle while dining on delicious vegetarian chili!

Cooking MethodSlow Cooker

Ingredients

2 onions, chopped
2 cans (about 16 ounces) chopped tomatoes in juice, undrained and chopped coarse
2 cups zucchini, chopped
2 cans (about 16 ounces) black beans, drained
1/4 cup vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 shredded carrot
1 teaspoon dried oregano
2 teaspoons hot pepper sauce
1 1/2 teaspoon paprika
1/4 teaspoon thyme
1 can tomato paste
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cheddar cheese, shredded
sour cream or nonfat plain yogurt

Instructions

Combine onions, tomatoes, zucchini, black beans, vegetable oil, chili powder, cumin, carrot, oregano, hot pepper sauce, paprika, thyme, tomato paste, garlic, salt, and pepper in a slow cooker. Mix to combine.
Cook on low for 8 to 10 hours, or until vegetables are tender.
Garnish with cheese and sour cream.