Game-Day Slow-Cooker Vegetarian Chili

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Settling in to watch the big game? Prep this easy-to-make vegetarian chili hours before game time and you’ll be ready enjoy some healthy and flavorful chili by kickoff. 

Looking for a quick and easy recipe that’s hearty enough to satisfy all of your football fans? Watch as Renown Chef Andrea Griggs prepares a game-day favorite with a handful of healthy and flavorful ingredients.

 
Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili
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Votes: 2
Rating: 3.5
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Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili Rate Recipe!
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe!
Print Recipe
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Ingredients
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 jalapeños seeded and chopped
  • 4 large fresh tomatoes chopped
  • 3 small sweet potatoes chopped
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can white (cannellini) beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • 1/2 cup shredded Monterrey jack cheese chopped
  • 1/3 cup fresh cilantro leaves
Instructions
  1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
  2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
  3. Before serving, top each bowl with shredded cheese and cilantro.
Search Recipes by Course or Cuisine!
Ingredients
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 jalapeños seeded and chopped
  • 4 large fresh tomatoes chopped
  • 3 small sweet potatoes chopped
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can white (cannellini) beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • 1/2 cup shredded Monterrey jack cheese chopped
  • 1/3 cup fresh cilantro leaves
Instructions
  1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
  2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
  3. Before serving, top each bowl with shredded cheese and cilantro.

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