Slow Cooker Vegetarian Chili

Yield: 8 servings

Preparation Time: 10 min; Cook Time: 8 hours

Ingredients

3/4 cup vegetable broth

1 cup chopped onion

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

2 teaspoons Worcestershire sauce

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon pepper

1/2 teaspoon salt

1 can (28 ounce) diced tomatoes, undrained

2 cans (15 ounce each) black beans, rinsed and drained

2 cans (15 ounce each) kidney beans, rinsed and drained

Garnish:

Sour cream

Jalapeno pepper, seeded and chopped

Directions:

Combine broth, onion, garlic, jalepeno pepper, Worcestershire sauce, chili powder, cumin, black pepper, salt, tomatoes, black beans and kidney beans in a 6-quart electric slow cooker. Cover and cook on LOW setting for 8 hours.

Garnish with sour cream and chopped jalepeno peppers.

Please note that some ingredients and brands may not be available in every store.

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