Spicy Slow-Cooker Veggie Chili

Name: Spicy Slow-Cooker Veggie Chili
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 5 - 5 serving
Cuisine: American
Ingredients: 1 (29 oz.) can crushed tomatoes; 1 (15 oz.) can red kidney beans drained, rinsed; 1 1/2 c. chopped brown mushrooms 4 oz.; 1 c. chopped onions; 1 c. chopped peppers; 1 tbsp. chili seasoning mix; 1/3 c. jarred jalapeño pepper slices drained, chopped, (optional); Fresh cilantro leaves (optional)

By Editorial Staff

They won’t miss the meat in this ultra-lean quick-prep warmer that practically cooks itself.

Yields

5 - 5 serving

Total Time

8 hr, 15 min

Prep Time

15 min

Cook Time

8 hr

Ingredients

1 (29 oz.) can crushed tomatoes
1 (15 oz.) can red kidney beans drained, rinsed
1 1/2 c. chopped brown mushrooms 4 oz.
1 c. chopped onions
1 c. chopped peppers
1 tbsp. chili seasoning mix
1/3 c. jarred jalapeño pepper slices drained, chopped, (optional)
Fresh cilantro leaves (optional)

Instructions

Add tomatoes, beans, mushrooms, onions, peppers, and seasoning mix to slow cooker; thoroughly stir.

If desired, for a spicier chili, add jalapeño peppers. Cover slow cooker and cook on high for 3–4 hrs. or on low for 7–8 hrs. If desired, serve sprinkled with cilantro leaves.