Crockpot Vegetarian-Chili-Image-9
Side dishes Soups & Stews

Slow-Cooker-Vegetarian-Chili

Vegetarian-Chili

Slow Cooker Vegetarian Chili is hearty and so healthy. It is gluten-free, vegan, and loaded with beans and vegetables. If you need a football watching chili or a quick dinner, this is your answer!

  • INGREDIENTS
  • FOR THE CHILI
  • 1/2 of a red onion (diced)
  • 4 garlic cloves (minced)
  • 1 poblano pepper (seeds removed, diced)
  • 1 bell pepper (seeds removed, diced)
  • 2 large carrots (peeled, diced)
  • 2 celery stalks (diced)
  • jalapeño (seeds removed, diced {optional})
  • 1 – 15 ounce can of diced tomatoes
  • 1 – 15 ounce can of tomato sauce
  • 1 – 6 ounce can of tomato paste
  • 2 teaspoons oregano {or Mexican oregano}
  • 2 teaspoons cumin
  • 2 Tablespoons chili powder
  • 1/4 teaspoon cayenne pepper {optional for spice}
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 – 15 ounce can of black beans (drained and rinsed)
  • 1 – 15 ounce can of kidney beans (drained and rinsed)
  • 1 – 15 ounce can of white beans (drained and rinsed)
  • GARNISHES
  • Cheese
  • Cilantro
  • Green onions
  • Sour cream
  • Diced red onion
  • Crushed chips
  1. Place all ingredients in the crockpot and stir.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. Serve warm with your favorite garnishes.

If you want to help the flavors really bloom in this chili I suggest sautéing some of the vegetables and spices before adding them to the slow cooker. I would heat 2 Tablespoons olive oil in a medium skillet and then add the garlic, onion and poblano. Sauté for about 3 minutes. Add the spices in and continue to sauté for about 3 more minutes. From here just add that in to the slow cooker with the rest of the ingredients.

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