Slow Cooker Vegetarian Chili Nachos
20 MIN PREP•240 MIN COOK•260 MIN TOTAL
8 SERVINGS
This healthy vegetarian chili is loaded with three types of beans and chunky vegetables. Create a nacho bar featuring this winter slow cooker dish to feed a hungry crowd. The ingredient list looks long, but the prep is super straightforward!
20 MIN PREP•240 MIN COOK•260 MIN TOTAL
8 SERVINGS
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Ingredients
1 red onion
2 organic carrots
1 organic green pepper
1 organic red pepper
1 organic sweet potato
1 jalapeño, (optional heat)
1 15-ounce can organic kidney beans
1 15-ounce can organic pinto beans
1 15-ounce can black beans
1 15-ounce can organic diced tomatoes
1 cup organic tomato sauce
1 cup organic vegetable broth
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoon dried oregano
2 ½ tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cocoa powder
½ teaspoon salt
2 teaspoons ground pepper
organic corn chips, optional for nachos
chopped organic tomatoes, optional for nachos
diced red onion, optional for nachos
sliced jalapeño, optional for nachos
sliced radishes, optional for nachos
chopped cilantro, optional for nachos
Directions
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Wash and dice all vegetables.
Drain and rinse all beans.
Place all chili ingredients into slow cooker and stir to combine.
Cover with lid and cook on high for 4 hours or on low for 8 hours.
Serve chili warm with all of your favorite toppings.
Optionally, use this vegetarian chili for loaded nachos! Spread out chips on a platter and top with chili and any other toppings you wish (see suggestions in ingredient list), or put nacho fixings into dishes and allow guests to assemble their own nacho plates.
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