This Slow Cooker Vegetarian Chili brimming with sweet potato and zucchini is a hearty chili without the meat. A great crockpot meal for when you want to throw it in the pot and walk away.
Chili is one of those dishes that people take seriously. At work to raise money for a local charity; we had a chili cook off offering tastings for a donation. The event led to much debate over what ingredients should or should not be in the dish. While we might not agree on the ingredients. We can all agree chili is one of those dishes that makes even better leftovers. The extra day gives the onion, garlic, and other seasonings a chance to blend becoming even more favorable. If you don’t want to eat it the same way the next day. You can add it to your baked potato, nachos, spaghetti or fries.
- 1 chopped onion
- 1 cup chopped zucchini
- 1 chopped small sweet potato
- 1 15oz can Black Beans
- 2 15oz cans Kidney Beans
- 1 15oz can no-salt added tomato sauce
- 1 cup fresh salsa
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 4 minced garlic cloves
- Optional Garnishes: cheese, avocado, or tortilla chips
- Prep the ingredients: Wash and dry the produce. Dice the onion finely. Cut zucchini into bite size pieces. Peel and cut the sweet potato into 1-inch cubes. In a 10 inch saute pan, cook the sweet potato and onion for 10 minutes on medium heat.
- Make the chili: Combine all the ingredients in the slow cooker. Cook on Low 5 to 6 hours or High 3 to 4 hours.
- Garnish: Top with your favorite topping, such as cheese, avocado or tortilla chips.
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