Spicy Slow Cooker Vegetarian Chili
29 oz canned diced tomatoes
3 Tbsp canned tomato paste
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp chili powder, chipotle-variety
1 tsp ground cumin
2 zucchini
2 cups of frozen corn kernels
15 oz canned black beans
15 oz canned pinto beans
2 poblano chiles
3/4 cup of cilantro
1/2 cup of water
3/4 tsp table salt
In a slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir. Cover and cook on low setting until vegetables are tender, about 6 hours. Stir in cilantro and enough water to desired consistency; season with salt.