Crockpot Vegetarian Chili

We aren’t vegetarians and we are picky about our chili and this recipe was STILL a success! The smoky flavor makes up for this chili being meatless, in my opinion!

This makes about 8 servings.

Notes: I halved the recipe in the video below. I used jalapenos instead of the poblano pepper. My stewed tomatoes were plain, so I added a chopped chipotle pepper in adobo sauce. I also sprinkled in a little smoked paprika and chipotle chili powder.

*If you want to watch the video of this being made, this recipe starts at the 8:44 mark.

A vegetarian dinner option that pack so much flavor!

Ingredients

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 poblano pepper, diced

• 1 small red onion, diced

• 29 oz. Mexican style stewed tomatoes (two 14.5 oz. cans)

• 30 oz. pinto beans, drained and rinsed (two 15-oz. cans)

• 4 cups V8 juice

• 4 Tbsp. chili powder

• 1 tsp. onion powder

• 1 tsp. cumin

• 1 1/2 tsp. sea salt

• 1/2 tsp. pepper

Here’s how to make it

• Full recipe instructions can be found here: themagicalslowcooker.com

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