Slow Cooker Garden Vegetable Chili

This delicious and vegetable-packed chili can be eaten with just a splash of lime juice or as a filling for tacos with slices of avocado and fresh cilantro.

Serves: 8Hands-on: 5 minutesTotal: 6 hours 5 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 large onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 large yellow bell pepper, seeded and chopped
  • 2 cups zucchini, seeded and sliced
  • 4 Roma tomatoes, seeded and chopped
  • 2 cups vegetable broth
  • 1 can (15 oz.) kidney beans, drained
  • 1 can (15 oz.) cannellini beans, drained
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 medium limes, sliced

Directions

  • Add all ingredients, except the limes, to a 4-quart slow cooker. Cover and cook on low for 6 hours. Serve with slices of lime to squeeze over chili.