Name: Slow Cooker Vegetarian Chili
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1/4 c. extra-virgin olive oil -; 1 1/2 tbsp. tomato paste -; 1 large onion, chopped -; 2 serrano peppers, chopped -; 4 garlic cloves, chopped -; 2 tbsp. chili powder -; 2 tsp. smoked paprika -; 1/2 oz. adobo seasoning -; 1 1/2 tsp. dried oregano -; 1 tsp. ground cumin -; 1 tsp. ground coriander -; 2 tsp. kosher salt -; 1 (28-oz.) can diced tomatoes -; 1 (12-oz.) can Italian whole plum tomatoes -; 2 (15.5-oz.) cans Clover Valley® Light Red Kidney Beans -; 1 1/2 c. water -; 1/2 c. bulgur wheat -; 2 c. fresh corn kernels -; 2 c. kabocha or butternut squash, cut into ½" pieces -; 1/4 c. Freshly Chopped Parsley -; Nonfat Greek yogurt -; Minced red onions -; Sliced serrano peppers -; Low-fat shredded cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Vegetarian Chili

1. 1/4 c. extra-virgin olive oil -

2. 1 1/2 tbsp. tomato paste -

3. 1 large onion, chopped -

4. 2 serrano peppers, chopped -

5. 4 garlic cloves, chopped -

6. 2 tbsp. chili powder -

7. 2 tsp. smoked paprika -

8. 1/2 oz. adobo seasoning -

9. 1 1/2 tsp. dried oregano -

10. 1 tsp. ground cumin -

11. 1 tsp. ground coriander -

12. 2 tsp. kosher salt -

13. 1 (28-oz.) can diced tomatoes -

14. 1 (12-oz.) can Italian whole plum tomatoes -

15. 2 (15.5-oz.) cans Clover Valley® Light Red Kidney Beans -

16. 1 1/2 c. water -

17. 1/2 c. bulgur wheat -

18. 2 c. fresh corn kernels -

19. 2 c. kabocha or butternut squash, cut into ½" pieces -

20. 1/4 c. Freshly Chopped Parsley -

21. Nonfat Greek yogurt -

22. Minced red onions -

23. Sliced serrano peppers -

24. Low-fat shredded cheese -

How to cook deliciously - Slow Cooker Vegetarian Chili

1. Stage

Heat slow cooker on high, then add oil and tomato paste.

2. Stage

Once the oil is hot, stir, then add onion, peppers, garlic, spices, and salt. Let mixture cook until spices begin to get fragrant and onions start to turn soft and translucent, about 7 minutes.

3. Stage

Add canned tomatoes and Clover Valley® Light Red Kidney Beans and stir to combine. Cover and cook on high for 4 hours, stirring occasionally.

4. Stage

Add the water, bulgur, corn, squash, and parsley. Cover again, turn heat to low, and continue cooking until the squash is tender through, about 1 hour more.

5. Stage

Serve garnished with toppings such as plain yogurt, red onions, sliced peppers, and cheese.