Southwest Slow Cooker Vegetable Chili

Southwest cuisine, like Mexican cuisine, includes a wide variety of peppers, such as the jalapeños, bell peppers, chipotle, and chili powder found in this recipe.

Serves: 8Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 cup vegetable stock
  • 1 can (28 oz.) Ro-tel tomatoes
  • 1 can (15 oz.) red kidney beans, drained and rinsed
  • 1 medium onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 cup green beans, ends trimmed and cut into 1" pieces
  • ¼ cup chopped pickled jalapeños
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground cumin
  • 1 tsp. chipotle powder
  • ⅛ tsp. dried thyme
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • In a 6-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.