Makes 8 servings.
Ingredients
- 1 lb dry beans (pinto)
- 1 medium onion (chopped)
- 1 large green bell pepper (chopped)
- 2 cloves garlic (crushed or chopped)
- 2 tbsp olive oil
- 1/4 tsp salt
- 1 tsp oregano
- 1 tsp chili powder
- 3/4 tsp cumin
- 1/2 tsp coriander
- 3 c water
- 2 cans no salt petite diced tomato, or 30 oz chopped tomato
- 1 1/2 c frozen corn
- 1 tbsp apple cider vinegar
Instructions
- Chop veggies
- add everything to crockpot except corn and vinegar
- Cook 5-6 hours (minimum) on high, or 8 hours on low. (I actually let it cook 7-8 hours on high, but the original recipe called for these. I've never cooked it on low, just HIGH).
- Add corn and vinegar, cook another 30 minutes.
- serve
Modified from original recipe at https://www.thekitchn.com/recipe-slow-cooker-vegetarian-chili-253468