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Slow Cooker Vegetarian Chili Nachos
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Recipe by Cooking with Riccis

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

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Slow Cooker Vegetarian Chili Nachos

This healthy vegetarian chili is loaded with three types of beans and chunky vegetables. Create a nacho bar featuring this winter slow cooker dish to feed a hungry crowd. The ingredient list looks long, but the prep is super straightforward!

20 MIN PREP
4 HR COOK
4 HR 20 MIN TOTAL
8 servings
Ingredients
Red Onion
1 red onion
Red Onion
2 organic carrots
1 organic green pepper
1 organic red pepper
Sweet Potato
1 organic sweet potato
Sweet Potato
jalapeno
1 jalapeño, (optional heat)
jalapeno
1 15-ounce can organic kidney beans
1 15-ounce can organic pinto beans
black beans
1 15-ounce can black beans
black beans
One and a half red tomatoes.
1 15-ounce can organic diced tomatoes
One and a half red tomatoes.
Tomato Paste
1 cup organic tomato sauce
Tomato Paste
chicken broth
1 cup organic vegetable broth
chicken broth
2 tablespoons garlic powder
1 tablespoon onion powder
A small bunch of thyme.
2 teaspoon dried oregano
A small bunch of thyme.
2 ½ tablespoons chili powder
ground cumin
2 tablespoons ground cumin
ground cumin
2 teaspoons cocoa powder
Coarse Sea Salt
½ teaspoon salt
Coarse Sea Salt
2 teaspoons ground pepper
tortilla chips
organic corn chips, optional for nachos
tortilla chips
Organic Valley Sour Cream, optional for nachos
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1 ½ cups Organic Valley Mexican Blend Shredded Cheese
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One and a half red tomatoes.
chopped organic tomatoes, optional for nachos
One and a half red tomatoes.
Red Onion
diced red onion, optional for nachos
Red Onion
jalapeno
sliced jalapeño, optional for nachos
jalapeno
sliced radishes, optional for nachos
cilantro
chopped cilantro, optional for nachos
cilantro

Directions

Wash and dice all vegetables.
Drain and rinse all beans.
Place all chili ingredients into slow cooker and stir to combine.
Cover with lid and cook on high for 4 hours or on low for 8 hours.
Serve chili warm with all of your favorite toppings.
Optionally, use this vegetarian chili for loaded nachos! Spread out chips on a platter and top with chili and any other toppings you wish (see suggestions in ingredient list), or put nacho fixings into dishes and allow guests to assemble their own nacho plates.
© Cooking with Riccis 2024. All rights reserved.
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