Slow Cooker Vegetarian Chili

If you're like me, you get a little lazy during the fall and winter months especially with cooking. Don't get me wrong, I love a hearty home cooked meal as much as any other person. But in the fall and winter, I look for easy nutritious meals that I can put together quickly. Interested? Keep reading and try out this slow cooker vegetarian chili.

Ingredients:

1 T Olive Oil

1 16oz Bag California Vegetable Blend (Broccoli, Cauliflower, Carrots)

1 10-12oz Bag Frozen Corn

1 15oz Can Black Beans (Drained and Rinsed)

1 15oz Can Chick Peas (Drained and Rinsed)

1 15oz Can Kidney Beans (Drained and Rinsed)

1 15oz Can Diced Tomatoes (Undrained)

1 Cup Tomato Sauce

1 T Cumin

2 Tsp Chili Powder

1 6oz Can Tomato Paste (Optional)

Cheddar Cheese (Optional)

Directions:

Add olive oil to slow cooker and spread across bottom. Combine all other ingredients into slow cooker and mix well. Cook on low heat for 6-8 hours. Once finished, stir contents. If too liquidy for your taste add tomato paste. Serve with a sprinkle of cheddar cheese if desired. Enjoy!

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