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Slow Cooker Vegetarian Chili

Liz DellaCroce
  • 250 minutes
  • Serves 4

INGREDIENTS

1

medium onion (diced)

1

red pepper (seeded and diced)

14 oz

fire roasted diced tomatoes

14 oz

kidney beans (drained and rinsed)

4 cups

butternut squash (peeled and diced)

2 cups

vegetable or chicken broth (low sodium)

1 cup

corn (fresh or frozen)

3 cloves

garlic (minced)

2

in chipotle peppers in adobo sauce (minced & remove seeds to lower heat)

2 tbsp

cumin

1 tbsp

chili powder

1 tbsp

smoked paprika

1 tsp

dried oregano

salt and pepper