Slow Cooker Veggie Chili

By sunitagt

Calories 107
Carbohydrates 20.0 g
Dietary fiber 2.0 g
Cholesterol 0 mg
Fat 1.8 g
Saturated fat 0.3 g
Sodium 147 mg
Protein 6 g

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 medium red or sweet onion, diced
• 2 jalapeños, seeded, stemmed, diced
• 1 large yellow bell pepper, seeded, cored, diced
• 1 medium green or red bell pepper, seeded, cored, diced
• 2 medium carrots, sliced into coins
• 2 cups butternut or banana squash, diced
• 1 medium sweet potato, peeled, diced
• 2 cups gluten-free broth
• 28 ounces fire roasted tomatoes
• 15 ounces cooked pinto, black or white beans, rinsed, drained
• 1 teaspoon ground cumin, or to taste
• 1 teaspoon chili powder, or to taste
• 1 teaspoon curry powder, or to taste
• sea salt and fresh ground black pepper, to taste
• lime juice, to taste
• hot red pepper flakes, if desired, for more heat
• fresh lime wedges to brighten the flavor
• fresh chopped cilantro or parsley
• a dab of sour cream or Greek yogurt

Details

Servings 20

Preparation

Step 1

1. Pour the olive oil into a slow cooker. Add the garlic and onion and stir to coat. Add in the remaining ingredients through pepper flakes. Break apart the tomatoes a bit. Cook on low or high 6-7 or 3-4 hours.

2. Garnish with lime, cilantro or parsley and sour cream or yogurt.