Slow Cooker Vegetable Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, diced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, garlic, bell peppers, and jalapeno pepper to the skillet and cook for 5 minutes.
3. Add the diced tomatoes, black beans, kidney beans, and corn to the skillet and stir to combine. Cook for 5 minutes.
4. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet and stir to combine. Cook for 5 minutes.
5. Transfer the mixture to a slow cooker and cook for 4-6 hours on low or 2-3 hours on high.
6. Serve with your favorite toppings.

Interesting Facts

• This chili is vegan and gluten-free.
• You can add other vegetables such as zucchini, squash, mushrooms, or carrots.
• You can also add additional spices such as cayenne pepper or chipotle powder for more heat.