Slow Cooker Veggie Chili Rainbow Chili Recipes

RAINBOW VEGGIE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
• Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Steps:

• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

SLOW-COOKER VEGGIE CHILI (RAINBOW CHILI)

Steps:

• Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
• Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that's why I use a slow-cooker!).
• When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
• Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
• Serve with desired toppings.
• Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
• This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!

SLOW-COOKER VEGGIE CHILI

Steps:

• Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
• Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.

RAINBOW VEGGIE CHILI

Steps:

• Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
• Open beans and corn. Empty into strainer and rinse.
• In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
• Serve in bowl, or wrap in tortilla.
• **Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!