Crockpot Vegetarian Chili With Beans And Brown Rice Recipes
CROCK POT VEGETARIAN CHILI RECIPE
Crock Pot Vegetarian Chili is a tasty recipe that everyone will enjoy. This is the best vegetarian chili that is full of flavor and easy to prepare.
Provided by Eating on a Dime
Categories Main Course Soup
Time 4h10m
Number Of Ingredients 15
Steps:
- Add everything in the crock pot. Stir to combine all the ingredients.
- Cook on low for for 4-6 hours or cook on high for 2-3 hours.
- Serve warmed topped with your favorite chili toppings and enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 34 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 652 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETARIAN BEAN AND RICE CHILI
This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.
Nutrition Facts : Calories 191 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
CROCKPOT VEGETARIAN CHILI WITH BEANS AND BROWN RICE
Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.
Provided by Papagayita
Categories One Dish Meal
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more-I cooked the beans overnight).
- 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
- 3. Just before serving, add brown rice and stir to combine.
- 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.
Nutrition Facts : Calories 75.7, Fat 0.8, SaturatedFat 0.1, Sodium 130.4, Carbohydrate 15.7, Fiber 1.5, Sugar 1.7, Protein 2
CROCKPOT VEGETARIAN CHILI
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
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
SLOW-COOKER TURKEY AND BROWN RICE CHILI
Old El Paso® chopped green chiles provide a simple addition to this slow cooked turkey and brown rice chili. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 12
Steps:
- In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
- In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 40 mg, Fiber 7 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1270 mg
VEGETARIAN CHILI FOR THE CROCK POT
Love chili, hate the fat? Try this vivacious veggie chili. Super simple, "dump and cook" recipe that is perfect for cool autumn nights. Can serve with corn chips, baked potatoes, cheese, etc. I make up the night before and when leaving for work just plug in my crockpot. The house smells amazing when I get home.
Provided by Vicki in CT
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
- Add tofu and canned beans (undrained). Stir to combine.
- Cook on low for 8 hours covered.
- Remove bay leaves before serving.
Nutrition Facts : Calories 217.7, Fat 2, SaturatedFat 0.3, Sodium 1560.5, Carbohydrate 39, Fiber 11.2, Sugar 3.2, Protein 10.8
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