Slow Cooker Vegetable Chili

by bluevase

Ingredients:

  • 1 (28 oz) can diced tomatoes
  • 4 cups low sodium vegetable broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 1 (10 oz) can whole kernel corn, drained
  • 1 cup chopped Vidalia onion
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
  • Optional: 1 jalapeño, chopped

Directions:

  • In a slow cooker, combine the tomatoes, vegetable broth, beans, corn, onion, celery, bell pepper and garlic.
  • If you like a kick, add the chopped jalapeño pepper, including the stem and seeds. Remove most of the stem and seeds if you prefer a mild heat.
  • Season the mixture with chili powder, parsley, oregano and cumin.
  • Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
    Season the chili with salt and pepper to taste before serving.

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