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 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
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.