Slow Cooker Vegan Chili

Slow Cooker Vegan Chili

Ready in 60 min. Serves 12

Ingredients

1 tbsp (15 mL)extra virgin olive oil

1onion, diced

2 cups (500 mL)diced carrots (about 3 to 4)

1 tbsp (15 mL)minced garlic

2jalape?o peppers, seeded and finely diced

3 tbsp (45 mL)chili powder

2 tsp (10 mL)ground cumin

2 tsp (10 mL)salt

1/2 tsp (2 mL)freshly ground black pepper

2 cans (each 796 mL) PC Blue Menu No Salt Added Diced Tomatoes

1 can (540 mL) PC Blue Menu Black Beans, drained and rinsed

1 pkg (350 g) PC Blue Menu Extra Firm Low Fat Tofu, drained and diced small

1 cup (250 mL) PC Blue Menu Red Split Lentils, rinsed

1 cup (250 mL)frozen PC Peaches & Cream Corn, thawed

Garnishes (optional):

Sliced green onions

Chopped cilantro

Lime wedges

Instructions

Heat oil in large nonstick frying pan over medium-high heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in carrots and garlic. Cook, stirring occasionally, until carrots are tender-crisp, about 5 minutes.

Stir in jalape?os, chili powder, cumin, salt and pepper. Cook until fragrant, about 2 minutes. Transfer mixture to slow cooker. Stir in tomatoes with juices, beans, tofu, lentils and 2 cups (500 mL) water until well combined. Cover and cook on high setting 5-? hours.

Stir in corn; cover and cook 30 minutes. Divide among 12 bowls; garnish with green onions, coriander and lime wedges, if desired.

Nutritional Information

fat 3 g (0.5 g of which is saturated)

Very high in fibre

Low in saturated fat

-via PC Health