Vegetarian Chili - Slow Cooker
6 servings SERVINGS
Simply add the ingredients to the slow cooker, then let the spicy aromas tantalize your taste buds as the flavour builds.
Ingredients
- 1 can (796 ml/28 oz) diced tomatoes
- 1 can (398 ml/14 oz) tomato sauce
- 1 can (540 ml/19 oz) white kidney beans (cannellini), drained and rinsed
- 250 ml or 1 cup frozen kernel corn
- 250 ml or 1 cup chopped onion
- 250 ml or 1 cup All-Bran Buds* cereal
- 20 ml or 4 tsp chili powder
- 10 ml or 2 tsp dried oregano
- 5 ml or 1 tsp ground cumin
- 5 ml or 1 tsp minced garlic
- 15 ml or 1 tbsp chopped jalapeño pepper, optional
- n/a Low-fat sour cream or low-fat shredded Cheddar cheese
Directions
1. Place all ingredients, except sour cream in 4 to 6 L (4 to 6 quart) slow cooker bowl. Cover and cook on Low heat setting for 8 hours or on High heat setting for 4 hours.
2. Ladle into bowls. Top with sour cream or cheese.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
