Photo: Maya Visnyei
Perfect for a busy day, your family will love coming home to this delicious Hearty Vegetarian Chili.
2 carrots, finely diced
1 large zucchini, finely diced
1 large orange sweet pepper, finely diced
1 cup frozen corn
1 796-mL can diced tomatoes
1 156-mL can tomato paste
1 small onion, grated
2 garlic cloves, minced
1 tbsp dried oregano
2 tsp ground cumin
2 tsp ground paprika
1/2 tsp salt
1 cup vegetable broth
1 540-mL can bean medley, drained and rinsed
Combine all ingredients except beans in slow cooker.
Cover and cook on low until vegetables are tender, 6 to 8 hours. Stir in beans during last 30 min of cooking. 3. Ladle into bowls and serve with grated cheddar or chopped avocado and serve with toast if desired. Chili keeps well, covered and refrigerated, up to 5 days or frozen up to 3 months.
Calories 208, Protein 11g, Carbohydrates 42g, Fat 2g, Fibre 11g, Sodium 868mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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