Cooking Instructions
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Step 1
Add
Olive Oil (1 Tbsp)
to a skillet over medium heat. When hot, add and sauté
Red Onion (1)
,
Garlic (3 cloves)
, and
Bell Peppers (2)
for 3-5 minutes. Once cooked, transfer to the slow cooker.
Step 2
Add the
Chili Powder (2 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Chickpeas (1 can)
,
Red Kidney Beans (1 can)
,
Fire Roasted Diced Tomatoes (1 can)
,
Vegetable Broth (2/3 cup)
,
Zucchini (1/2 cup)
,
Chipotle Peppers in Adobo Sauce (3 Tbsp)
, and
Tomato Paste (1/4 cup)
to the slow cooker. Cook on high for 90 minutes or low for 3 hours.
Step 3
Instant pot option: Add onion, garlic, bell peppers, and oil to the instant pot. Press sauté option and cook for 3-5 minutes (stirring) or until onion and peppers are softened. Turn off sauté. Add the remaining ingredients (minus salt and pepper + toppings) to the instant pot. Stir to combine. Secure with lid and press manual cook (sealed) for 20 minutes followed by slow release.
Step 4
After the chili has been cooked by either method, stir in
Kosher Salt (1 tsp)
and
Ground Black Pepper (to taste)
and serve with toppings of choice. Ex:
Fresh Cilantro (to taste)
,
Shredded Cheese (to taste)
, and
Jalapeño Peppers (to taste)
.
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