Slow Cooker Skinny Vegetarian Chili

• Vegan
• Gluten free

• Produce

  • 1 15oz can Black beans, organic
  • 1 cup Corn, frozen organic
  • 3 cloves Garlic, organic
  • 2 15oz cans Kidney beans, Organic Red
  • 1 tsp Oregano, dried
  • 1 Red bell pepper, organic
  • 1/2 Sweet onion, Organic
  • 2 14.5 oz cans Tomatos, Organic Fire Roasted

• Canned Goods

  • 1 cup Vegetable broth, organic

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Brown sugar
  • 1 tsp Cayenne pepper, Red
  • 3 tbsp Chili powder
  • 1/4 tsp Sea salt

Found on tastefulventure.com

Description

Ingredients

• 2 15oz cans Organic Red Kidney Beans drained (you can use light or dark)
• 1 15oz can Organic Black Beans drained
• 2 14.5 oz cans Organic Fire Roasted Diced Tomatos
• 1 cup Organic Vegetable Broth
• 1 cup frozen Organic Corn (You can also use canned)
• 3 cloves minced Organic Garlic (about 1 Tbs)
• ½ Organic Sweet Onion chopped
• 1 Organic Red Bell Pepper chopped
• 3-4 Tbs Chili Powder (Start with 3 and add more if you want it spicier)
• 1 tsp Red Cayenne Pepper
• 1 tsp dried Oregano
• 1 tsp Brown Sugar
• ¼ tsp Sea Salt (add more to taste if needed)
• ½ tsp Black Pepper (add more to taste if needed)

Directions

• Add all ingredients to a slow cooker.
• Cook on High for 4 hours (or low for 8 hours).
• Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc.
• Serve with tortilla chips or Udis GF baguettes.