Crockpot Three Bean Veggie Chili

1 medium onion, chopped (approx 2/3 c.)

1 red or yellow bell pepper

1 (15oz.) can black beans

1 (15oz.) can red kidney beans

1 (15oz.) can pinto beans

1 (15oz.) can tomato sauce

1 (15oz.) can petite diced tomatoes. I have used Rotel tomatoes for a little more zing.

1/2 cup frozen corn

3 tsp. chili powder

1 tsp. cumin

1tsp. salt

Optional: small jar deli-sliced jalapeno peppers, drained.

1. chop onion, peppers and carrots. Rinse and drain beans.

2. Put all ingredients in crockpot and cook on low for 6+ hours or on high for 4+ hours. Add salt and pepper to taste. Add more chili powder and jalapeno peppers if you like heat.

3. Top with avocado and or dairy-free sour cream.

Recipe compliments of Taste the Shred: Kimberly Worlow

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