Recipe: Spicy Vegetarian Crockpot Chili

A must-try spicy vegetarian chili recipe at The Modern Savvy

This dish is so easy it’s ridiculous.  It is a hearty and healthy dish that my husband loves, and it’s easy for group events, too. On crazy nights, or even a lazy Sunday, pouring a bunch of ingredients into the crock pot and going back six hours later for a ready-to-eat dinner is pretty much everything.

The secret ingredient in this chili is a can of chipotles… just chop them up and add them in for an amazing smoky flavor. You can of course add a chicken or ground turkey if you want added protein, but it’s heart enough without.

Ingredients //
2 tbsp. cumin
1 tbsp garlic salt
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 small can of tomato paste
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 small can of chipotles, chopped
1 cup frozen sweet corn

Instructions //

  1. Combine all ingredients in a 6-quart electric slow cooker.
  2. Cook on low for 6 hours.
  3. Ladle chili into bowls, add a sprinkle of cheddar cheese and a sprig of cilantro for color. (you can also serve over a salad or rice).

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