Pharmacy Notices
Lunch | Dinner

Slow Cooker Hearty Chili

  • 15 Mins

    Prep Time

  • 4-7 Hrs

    Cook Time

  • 8

    Servings

  • 191 Calories
  • 4g Fat
  • 29g Carbs
  • 9g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 8 Servings
  • 191 Calories
  • 4g Fat
  • 29g Carbs
  • 9g Protein
  • 6-7 Hrs Total Time
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Medium Yellow Onions, chopped
  • 2 Bell Peppers, washed, seeded and chopped
  • 4 Cloves Garlic, minced
  • ¼ Cup Tomato Paste
  • 4 Cups Vegetable Stock
  • (1) 14 oz Can Crushed Fire Roasted Tomatoes
  • (1) 14 oz Can White Beans, drained
  • (1) 14 oz Can Pinto Beans, drained
  • (1) 14 oz Can Black Beans, drained
  • 2 Tbsp Chili Powder
  • 1 Tbsp Paprika
  • 1 Tbsp Dried Oregano
  • 2 Tbsp Ground Cumin
  • ½ Tsp Cayenne Pepper
  • 2 Tbsp Worcestershire Sauce
  • Plain Greek Yogurt
  • Cheddar Cheese
  • Avocado
  • Cilantro
  • Green Onions
Recipe adapted from Half Baked Harvest

Nourishment Note

Instructions

  • 8 Servings
  • 191 Calories
  • 4g Fat
  • 29g Carbs
  • 9g Protein
  • 6-7 Hrs Total Time
  • 1

    Wash Hands Wash hands with soap and water.

  • 2

    Combine Ingredients Add all ingredients to the slow cooker. Mix to combine.

  • 3

    Cover and Cook Cover and cook on low for 6-7 hours or high on 4-5 hours. If your chili is thick, add the remaining stock, a little at a time, until thin as desired.

  • 4

    Serve, Top and Enjoy Serve with favorite toppings.

  • 5

    Clean Up Wash hands with soap and water.

Recipe adapted from Half Baked Harvest

Fatigue Buster

  • Garlic

    Use jarred, minced garlic.

  • Peppers & Onions

    Use pre-cut peppers and onions or prepare up to a day in advance.

  • Ask for Assistance

    Ask for a friend or family member to help prepare this recipe.

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