Vegetarian Chili {Slow Cooker Method}
Recipe type: Main Dish, Slow Cooker
Serves: 6
An easy three bean chili that can be made on the stovetop or in the crock pot, both with just minutes of prep time.
  • 1 medium red onion, finely chopped
  • 2 bell peppers, chopped into ½-inch pieces
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 15 ounce can pinto beans
  • 28 ounce can diced tomatoes
  • 1 ½ cups low sodium vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • optional toppings: Greek yogurt, cilantro, cheese, crushed tortilla chips
  1. Place all ingredients in slow cooker, stir. Cook on low for 6-8 hours. Stir; serve with toppings as desired.
Freezer to Slow Cooker Directions:

1. Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Transfer bag contents to slow cooker, add the broth and cook according to directions above.
Recipe by Kristine's Kitchen at