Vegetable Chili Slow Cooker Recipe

Vegetable Chili Slow Cooker Recipe

Ingredients

• 1 cup (160 g) chopped onion
• 560g frozen mixed vegetables
• 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes, undrained
• 1 cup 245 g no-salt-added tomato sauce
• ½ cup (120 ml) water
• 1 tbsp (7.5 g) chili powder

Method

1. Place onion in slow cooker
2. Place frozen vegetables in strainer; rinse with hot water to separate
3. Stir vegetables, undrained tomatoes, tomato sauce, water, and chili powder into onions
4. Cover and cook on low for 8 to 10 hours
5. Yield: 4 servings
6. Per serving: 327 g water; 152 calories (5% from fat, 16% from protein, 80% from carb)

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