Slow Cooker Three-Bean Veggie Chili
Ingredients
- 4 carrots, chopped
- 2 cups chopped onion
- 6 cloves garlic, minced
- ½ (16-oz) pkg dried black beans
- ½ (16-oz) pkg dried pinto beans
- 2 (28-oz) cans whole peeled tomatoes, chopped
- 10 sprigs fresh thyme
- 6 to 7 cups water, divided
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 cups peeled, cubed butternut squash
Instructions
- Combine carrots, onion, garlic, both dried beans, tomatoes, thyme, and 5 cups water in a 5- to 7-quart slow cooker. Cover and cook on HIGH 7 hours.
- Stir in chickpeas, squash, and 1 to 2 cups water, if necessary. Cover and cook on HIGH 1 hour or until beans are tender. Discard thyme before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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