Crock Pot Vegetarian 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

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

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

Meatiest Vegetarian Chili From Your Slow Cooker image

This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.

Provided by Simone

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 6h40m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco™

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 58.2 g, Fat 18.2 g, Fiber 22 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1645.5 mg, Sugar 4.9 g

CROCK POT VEGETARIAN CHILI

Crock Pot Vegetarian Chili image

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

Provided by Fluffy

Categories Lentil

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium zucchini, chopped
1 medium onion, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
8 mushrooms, sliced
2 (19 ounce) cans aylmer accents stewed tomatoes (chili style)
1 (14 ounce) can tomato sauce
1 (19 ounce) can black beans
1 (10 ounce) can lentils
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cilantro leaf

Steps:

Combine all ingredients in crock pot.
Cook on low for 8 hours.

Nutrition Facts : Calories 182.9, Fat 1.3, SaturatedFat 0.2, Sodium 622.1, Carbohydrate 35.7, Fiber 11.2, Sugar 10.6, Protein 11.1

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