Spicy slow cooker vegetarian chili | Recipes | WW USA

Ingredients

• 29 oz Canned diced tomatoes, fire-roasted with garlic
• 3 Tbsp Tomato paste
• 1 Tbsp Olive oil
• 1 Tbsp Chili powder, regular-variety
• 1/2 tsp Chili powder, chipotle-variety
• 1 tsp Ground cumin
• 2 large Uncooked zucchini, cut into 3/4-inch dice (about 4 cups)
• 2 cup(s) Frozen corn
• 15 oz Canned black beans, rinsed and drained
• 15 oz Canned pinto beans, rinsed and drained
• 2 medium Poblano pepper, seeded and diced (about 1 3/4 cups)
• 3/4 cup(s) Cilantro, fresh, chopped
• 1/2 cup(s) Water, or up to 1 cup if needed
• 3/4 tsp Table salt, or to taste