SLOW COOKER SKINNY VEGETARIAN CHILI

This Slow Cooker Skinny Vegetarian Chili has under 200 calories for every serving and is stacked with flavor! This is such a healthy feast, even meat eaters love this bean stew!

Fall is nearly upon us, well contingent upon where you live. For me it's as yet 90 degrees out in radiant Florida, yet you know me, my Minnesota attitude says it's an ideal opportunity to make Chili! I'm likely the main Floridian who's creation Chili when it's hot out.

In any case, notwithstanding when it's hot out despite everything I utilize my Slow Cooker constantly. It's an incredible method to prepare a whole dinner without turning the stove on or heat up your kitchen.

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)
• ½ 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
• ¼ tsp Sea Salt (add more to taste if needed)
• ½ tsp Black Pepper (add more to taste if needed)

INSTRUCTIONS :

1. Add all ingredients to a slow cooker.
2. Cook on High for 4 hours (or low for 8 hours).
3. Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc.
4. Serve with tortilla chips or Udis GF baguettes.