Slow Cooker Skinny Vegetarian Chili

Name: Slow Cooker Skinny Vegetarian Chili
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8-10
Cuisine: Vegetarian
Ingredients: 2 15oz cans Organic Red Kidney Beans drained, you can use light or dark; 1 15oz can Organic Black Beans drained; 2 14.5 oz cans Organic Fire Roasted Diced Tomatos; 1 cup Organic Vegetable Broth; 1 cup frozen Organic Corn, you can also use canned; 3 cloves minced Organic Garlic about 1 Tbs; 1/2 Organic Sweet Onion chopped; 1 Organic Red Bell Pepper chopped; 3-4 Tbs Chili Powder, start with 3 and add more if you want it spicier; 1 tsp Red Cayenne Pepper; 1 tsp dried Oregano; 1 tsp Brown Sugar; 1/4 tsp Sea Salt, add more to taste if needed; 1/2 tsp Black Pepper, add more to taste if needed

Yum

September 16, 2016 By Sara 52 Comments

This Slow Cooker Skinny Vegetarian Chili has under 200 calories per serving and is loaded with flavor! This is such a hearty meal, even meat eaters love this chili!

Fall is almost upon us, well depending on where you live. For me it’s still 90 degrees out in sunny Florida, but you know me, my Minnesota mindset says it’s time to make Chili! I’m probably the only Floridian who’s making Chili when it’s hot out. 🙂

In a hurry? Watch the 60 second recipe video below to learn how to make this! ↓

But even when it’s hot out I still use my Slow Cooker all of the time. It’s a great way to cook an entire meal without having to turn the stove on or heat up your kitchen.

I love my Slow Cooker. I didn’t have one when we first moved down to Florida from Minnesota. I had literally sold everything before moving here.

So slowly over the last 2 years I’ve been picking up different cookware items that I used to have and have been missing cooking with.

It seems every September I end up making a big pot of Chili. It must be some sort of internal thing. It’s weird because I don’t feel like eating Chili any other time of the year.

Ok I guess I was wrong, because I just looked back on my recipes and it looks like I made this Lentil and Black Bean Chili last February, which is also a really tasty vegetarian Chili.

Now you’re probably wondering why I only make vegetarian Chili. It’s just a coincidence I guess. 🙂

I’m not a vegetarian, but I do eat a lot of vegetarian meals. I just like to mix thing up a bit! Plus I tend to feel ‘lighter’ when I eat vegetarian meals. If I eat a lot of meat I tend to feel ‘weighed down’. So I just balance it out a bit.

You don’t have to be a vegetarian to enjoy this Chili, just ask my picky 13 year old son Gavin. He loves this stuff! (That totally reminds me of the 80’s cereal commercial – ‘Look Mikey likes it!’) – Ok if you’re not a child of the 80’s then that reference won’t make any sense to you, sorry. 🙂

Here’s what I love about this Chili:

It’s hearty.
It’s healthy.
It’s low in calories.
It’s easy to make .
It’s so flavorful, and you can kick up the spice a notch if you want, just add more Cayenne or Chili Powder. I made this version kid friendly, so it’s more of a mild flavor.
It feeds a crowd, but if you don’t have a crowd to feed you can always freeze the leftovers, it’ll keep for up to 3 months.

I like to make these Udi’s French Baguettes to go along with my Chili. This is seriously the best Gluten Free Baguette I’ve ever had and it’s great for dipping in this Chili!

If you try this, let me know what you think by leaving a comment below! It’s super helpful to me and other readers!

Cheers!