Claudette Bailey This vegetarian chili is made in a slow cooker for an effortless meatless meal.
Ingredients
1 onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced (see notes section for how to mince garlic)
1 can black beans, rinsed (15 ounces)
1 can kidney beans, rinsed (15 ounces)
1 can garbanzo or pinto beans, rinsed (15 ounces)
1 can low sodium tomato sauce (8 ounces)
1 can low sodium diced tomatoes, undrained (14 ounces)
1 tablespoon chili powder
Instructions
- Combine all ingredients in a 4-5 quart slow cooker.
- Cover and cook on low heat for 5-6 hours.
- Serve with low-fat cheese and nonfat plain Greek yogurt as “sour cream.”
Notes
Check out this video by Blue Apron on how to mince garlic.