Crock Pot Vegetable Chili Recipes

CROCK POT VEGETARIAN CHILI (SLOW COOKER)

Crock Pot Vegetarian Chili (Slow Cooker) image

This Vegetarian Chili is easy to make in the Crock Pot or slow cooker. It's high in protein and low in fat!

Provided by Chrissie Baker (thebusybaker.ca)

Time 6h10m

Number Of Ingredients 14

Ingredients

800 ml diced tomatoes
400 ml canned brown lentils (rinsed (or cooked from dry))
400 ml white beans (rinsed)
3 medium carrots (diced)
1 cup chopped celery
2 small yellow onions (diced)
3 cloves garlic (minced)
1/2 teaspoon basil
1/2 teaspoon oregano
1 tablespoon chili powder (not the spicy variety)
2 teaspoons smoked paprika
1 cup vegetable stock
salt and pepper (to taste)
shredded cheese (chopped cilantro, etc. for serving (optional))

Steps:

Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
Add the vegetable stock and stir well.
Cover, and cook on high for 3 hours or on low for 5-6 hours.
Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.

Nutrition Facts : ServingSize 1 cup, Calories 175 kcal, Carbohydrate 33 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 175 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 2 g

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Grandma's Slow Cooker Vegetarian Chili image

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Provided by sellitman

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g

CROCK POT VEGETABLE CHILI

Crock Pot Vegetable Chili image

Make and share this Crock Pot Vegetable Chili recipe from Food.com.

Provided by Shellbelle

Categories One Dish Meal

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 zucchini, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 carrots, peeled and chopped
3 celery ribs, chopped
1 onion, chopped
2 (14 1/2 ounce) cans diced tomatoes
1 (15 1/2 ounce) can kidney beans
1 (1 1/4 ounce) package chili seasoning mix
1 (15 ounce) jar salsa
salt and pepper

Steps:

Put all ingredients in crock pot, stir well.
Cover and cook on low for 8 hours.

Nutrition Facts : Calories 159.2, Fat 1.1, SaturatedFat 0.2, Sodium 1025.5, Carbohydrate 33.8, Fiber 9.2, Sugar 13.8, Protein 7.8

CROCKPOT VEGETARIAN CHILI

Crockpot Vegetarian Chili image

This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!

Provided by Robyn Downs

Categories Main Course Soup

Time 7h10m

Number Of Ingredients 17

Ingredients

1 cup diced yellow onion
1 cup diced red bell pepper
1 cup chopped carrot
1 cup chopped celery
1 15-oz can no-sugar added tomato sauce
1 15-oz can diced fire-roasted tomatoes
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
2 tsp kosher salt (divided)
1 tsp granulated garlic powder
1 tsp ground cumin
1 tsp mild chili powder
1 tsp smoked paprika
1 tbsp fresh lime juice
2 tbsp hot sauce (optional)
Hot sauce, chopped onion, cilantro, jalapeno, avocado, guacamole, sour cream, cheese, chips.

Steps:

To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 800 mg, Fiber 15 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

CROCK POT (OR NOT) VEGETARIAN CHILI

Crock Pot (Or Not) Vegetarian Chili image

An awesome vegetarian chili I found on another site and modified quite a bit. It can be made in the crock pot, if you have a large one, or on the stove, otherwise. Very little work, but a lot of taste!

Provided by Katzen

Categories Soy/Tofu

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes
1 lb vegetarian ground beef
1 (15 ounce) can whole kernel corn, drained
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
6 jalapenos, chopped
2 portabella mushrooms, diced
10 garlic cloves, chopped
6 -8 tablespoons chili powder (to taste)
1 teaspoon salt, more to taste

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Provided by Grete

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

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