Slow Cooker Roasted Pepper Veggie Chili

Slow Cooker Roasted Pepper Veggie Chili is packed with veggies, roasted peppers, and beans with a hint of heat.  Weight Watcher friendly recipe- 5 SmartPoints!

There’s nothing better that a big pot of hearty chili on a cold day.  Seriously… I secretly wait all year for days like this.  I’m a sucker for chili!  I honestly like all variations of chili… meat or no meat.  My Slow Cooker Roasted Pepper Veggie Chili is packed with hearty vegetables, roasted peppers, and two types of beans.  This chili is seasoned to perfection with just the right heat that any chili needs.  Hearty and healthy!  This is a Weight Watcher friendly recipe and each serving is 5 SmartPoints.

I’ve made chili so many times I cannot even count.  It’s really fun to experiment with different types of chili.   Traditional meat and beans, white chili, chicken chili, turkey chili, and veggie chili.  So many different variations!!  Sometime last year, I made a vegetarian chili with roasted peppers.  Still to this day is the best variation of chili I’ve ever made.  This chili is packed with tons of smoky flavor, vegetables, roasted peppers, and, you guessed it, beans!  Super hearty and filling you won’t even notice there isn’t any meat.

Aside from the amazing flavor of this vegetarian chili, the other reason I love this variation so much is because it’s made in a crock pot.  I’m sure you can agree that during fall and winter, your crock pot is also your best friend?!  The crock pot works magic y’all.  It does all the cooking for you, and leaves your house smelling amazing.  For this chili, there is some prep work to be done by roasting the peppers.  Roasting the peppers adds an amazing smoky flavor to the chili that you wouldn’t be able to get without roasting them.

Since this chili cooks in the crock pot, you can totally do all the prep work on Sunday or even the night before you want to eat it.  The peppers will roast in the oven for 25 minutes.  After they are roasted, just wrap in foil and let them sit on the counter for 20 minutes or so.  This sweats the peppers so that you can easily remove the skin.  You can totally leave on some of the skin, but I wouldn’t leave all the skin on.

Once the skin is removed from the peppers, cut of the stem, scoop out the seeds, then dice up the peppers.  If you do this step days or the night before cooking the chili, just save the diced peppers in an air tight container and store in the fridge.  The same rule applies to the other vegetables this chili recipe calls for.  You can dice the zucchini and butternut squash well ahead of time and store them in the refrigerator.

If you want to make this chili on a week day, the night before add all the liquid, tomatoes, and spices to the crock pot, cover, and store in the fridge.  In the morning just add the diced peppers and veggies, frozen corn, and beans to the crock pot and let it cook for 8-10 hours.  Easy peasy!

Slow Cooker Roasted Pepper Veggie Chili is packed with hearty vegetables, roasted peppers, and beans.  This chili is seasoned to perfection with just the right heat that any chili needs.  I like to serve my chili with homemade tortilla strips, shredded cheese, and a dollop of fat free Greek yogurt.

I hope you enjoy these bites of flavor!

Serves 6, 1 Cup Per Serving

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Slow Cooker Roasted Pepper Veggie Chili

5 SMARTPOINTS per serving

30 minPrep Time

8 hrCook Time

8 hr, 30 Total Time

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Ingredients

Chili Ingredients:
• 28oz Canned Fire Roasted Diced Tomatoes
• 1 Tablespoon Ancho Chili Powder
• 1 Tablespoon Cumin
• 1 Zucchini
• 2 Cups Butternut Squash
• 1 Teaspoons Mexican Oregano
• 1 Red Bell Pepper
• 1 Cup Frozen Corn
• 1 Cup Black Beans
• 1 Cup Pinto Beans
• 2 Poblano Peppers
• 1 Jalapeno (if desired, remove seeds to make less spicy)
• ½ Diced Onion
• 2 Garlic Cloves
• ½ Cup Cilantro
• ½ Cup Water
• 1 Cup Vegetable Broth
• Salt & pepper to taste
Homemade Tortilla Strips Ingredients:
• 6 Corn Tortillas
• Olive Oil Cooking Spray
• 1 Teaspoon Salt

Instructions

Chili Directions:
1. Preheat oven to 450 degrees.
2. Spray baking sheet with cooking spray and lay poblano peppers, jalapeno, and red bell pepper on sheet.
3. Roast peppers in the oven for 25 minutes.
4. Remove peppers from oven and wrap in foil to sweat the peppers for 20 minutes.
5. While peppers are sweating, peel butternut squash, cut in half, scoop out the seeds, and dice up into ½ inch cubes.
6. Open the foil and gently remove the skin and the seeds from the peppers.
7. Chop the poblano peppers, jalapeno, onion, bell pepper, zucchini, and garlic. Add to crock pot.
8. In crock pot, add butternut squash, canned tomatoes, ancho chili powder, cumin, oregano, corn, black beans, pinto beans, water, vegetable broth, and salt & pepper.
9. Cook on low for 8 hours. Garnish with cilantro.
Homemade Tortilla Strips Directions:
10. Preheat oven to 350 degrees
11. Stack tortillas and cut in half, then cut into strips.
12. Lay tortilla strips on baking sheet and spray both sides with olive oil spray and season with salt.
13. Bake for 12 minutes.

Notes

The prep work for this recipe can be done ahead of time! Roast the peppers and dice the veggies the night before you want to serve this chili. Store them in air tight containers in the refrigerator. When you are ready to make this, add all ingredients to the crock pot and cook for 8-10 hours. Freezer friendly!

Tortilla strips are not included in nutrition calculation or Weight Watchers SmartPoints calculation.

NUTRITION: Makes 6, 1 Cup Per Serving - (5 SmartPoints Per Serving) CALORIES: 166 FAT: 0.7 SATURATED FAT: 0.1 CARBS: 31.7 FIBER: 9.1 SUGARS: 5.2 PROTEIN: 7.7

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