Slow-Cooker Vegetarian Chili

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained

1 (15 ounce) can no-salt-added black beans, rinsed

4 cups cubed unpeeled sweet potatoes (see Tip)

2 ½ cups unsalted vegetable broth

2 cups chopped yellow onion

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

¼ cup no-salt-added tomato paste

1 ½ tablespoons chili powder

1 ½ teaspoons ground cumin

¾ teaspoon salt

½ teaspoon ground pepper

5 cloves garlic, minced

1 cup loosely packed chopped fresh cilantro

1 tablespoon fresh lime juice

1 (8 ounce) package Shredded Cheddar cheese

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer