My roommate is a vegetarian, so I adapted a recipe I found online for a chicken taco chili crockpot dish. Find the delicious adaptation below.
Skinny Vegetarian Taco Chili
1 15 oz Can Black Beans, drained
1 16 oz Red Kidney Beans, drained
2 14.5 oz Cans diced Tomatoes with Chiles
1 8 oz Can Tomato Sauce
1 cup Cilantro, chopped
1/2 Onion, chopped
1 Zucchini, diced
1 Potato, cubed
1/2 Red Pepper, diced
1 Packet Taco Seasoning
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Red Pepper Flakes (optional)
Combine the ingredients in a slow cooker and cook for either 6 hours on high or 10 hours on slow. We served ours over white rice with guacamole on top. Garnish with a piece of cilantro.
A collection of posts pertaining to Business, Food, Travel, and Things to Do Around the Globe.