For our vegetarian friends, we have a hearty “Vegetarian Chili” that’s packed with flavor.
- 2 cans (15 ounces each) of black beans, drained and rinsed
- 2 cans (15 ounces each) of kidney beans, drained and rinsed
- 1 can (15 ounces) of diced tomatoes
- 1 onion, chopped
- 2 bell peppers (red and green), chopped
- 2 cloves of garlic, minced
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 cups of vegetable broth
- 1 cup of frozen corn
- Place all the ingredients except the frozen corn into the slow cooker.
- Cook on low for 6-7 hours.
- About 30 minutes before serving, add the frozen corn.
- Stir well and let it cook for an additional 30 minutes.
This vegetarian chili is a healthy and satisfying option for those looking to cut back on meat without sacrificing flavor. Top it with shredded cheese and a dollop of sour cream for a delightful meal.
In conclusion, these top 10 slow cooker recipes are a fantastic way to simplify your meal prep while still enjoying delicious and homemade dishes. Whether you’re in the mood for a comforting stew, a creamy soup, savory pulled pork, or a vegetarian delight, your slow cooker has you covered. Happy cooking