255-cal. Vegetarian Sweet Chili (Slow-Cooker)

I loveloveLOVE slow-cooker recipes and this one is easy as pie. Er. Chili.

Change up the ingredients to your liking. I just sort of combined a few different online recipes and then added some stuff that sounded awesome. I live in Georgia now and picked up some peaches from a roadside stand on the way home from the beach today so those went in the slow-cooker, too. haha Get creative!

Makes 8 total 2-cup servings. Macros will vary depending on what you add/change.

2 cups crushed tomatoes
2 cans black beans
2 cans pinto beans
1 can butter beans
2 red bell peppers
3 small peaches (or 1 medium sweet potato)
1/2 yellow onion
1/2 red onion
12 oz. nonfat greek yogurt, plain
8 oz. extra-sharp cheddar cheese
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. dried oregano
bunch fresh cilantro
cayenne powder (or cayenne-based hot sauce), to taste
salt, to taste
cumin, to taste
dash cinnamon

1. Put all beans and veggies (except for the fresh cilantro and red onion) in the slow cooker. Salt a bit. Turn it on high for 5-7 hours. You can add the cumin and cayenne now. Stir it up and leave it alone.

2. In the last half hour of cooking, add the dried herbs and more salt if you need it.

3. Use the greek yogurt in place of sour cream (a dollop on top of each serving). Sprinkle with shredded cheese, cilantro leaves, diced red onion and a little more cayenne. It makes it look pretty.

Eat the **** out of it. Delishemz.

:drinker: