Description
This Slow Cooker Smoky Vegetarian Chili with Walnuts comes together in minutes for an easy, healthy vegetarian meal packed with fiber and protein. Make it in the morning and come home to a delicious pot of chili after work!
Ingredients
Units
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- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 8 oz sliced mushrooms
- 1 cup roasted corn kernels (can sub regular corn)
- 3 chipotle peppers in adobo, de-seeded and chopped
- 1/2 cup walnut halves, finely chopped
- 2-15oz cans fire roasted tomatoes
- 3-15oz cans beans, drained and rinsed (I used black, pinto, and kidney beans)
- 1 cup vegetable broth
- 2 tsp oregano
- 1 tbsp cumin
- 1 1/2 tbsp chili powder
- 1 tsp smoked paprika
- 1 1/2 tsp salt (more to taste)
- 1 tbsp lime juice
Instructions
- Place all ingredients except lime juice in a slow cooker and stir to combine.
- Cook on low for 8 hours. Stir in lime juice and season to taste with salt. Serve hot with your favorite toppings like tortilla chips or skillet cornbread!
Notes
Stovetop version: Sauté onions, garlic, pepper, and mushrooms in a dutch oven or pot until softened. Add the rest of the ingredients except lime juice, bring to a boil, and then simmer on low heat (covered) for 30 minutes to an hour. Stir in lime and salt to taste at the end.