Veggie Crock Pot Chili Recipes

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 VEGETARIAN CHILI RECIPE

Crock Pot Vegetarian Chili Recipe image

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

Ingredients

1 can kidney beans (15 oz (rinsed and drained) )
1 can black beans (15 oz (rinsed and drained))
1 can Great Northern White Beans (15 oz (rinsed and drained) )
1 medium zucchini (peeled and chopped)
1 medium onion (diced )
1 green bell pepper (diced )
1 red bell pepper (diced )
1 can green chilies ((4 oz) )
1 can diced tomato (14.5 oz)
1 can tomato paste (12 oz)
2 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
2 cups water

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

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

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

VEGETARIAN CHILI FOR THE CROCK POT

Vegetarian Chili for the Crock Pot image

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

Ingredients

1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons oregano
1 tablespoon salt
2 stalks celery, diced
2 parsnips, diced
1 jalapeno pepper, diced
4 garlic cloves, minced
24 ounces veggie crumbles, tofu (optional but suggested) (optional)
16 ounces canned tomatoes, diced
1 (15 ounce) can Rotel Tomatoes, extra hot if available
12 ounces beer
1/4 cup chili powder
1 tablespoon ground black pepper
15 ounces kidney beans, canned
15 ounces garbanzo beans, canned
15 ounces black beans, canned

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

COMPLETE VEGGIE CROCK POT CHILI

Complete Veggie Crock Pot Chili image

Cooked Rice is used instead of meat to make this a complete meal. This recipe uses the spicy flavor of green chili pepper, without the sharp heat of chili powder. The cooking and prep time does Not include making the rice. If you want a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories Rice

Time 8h10m

Yield 4 Pints

Number Of Ingredients 14

Ingredients

2 cups cooked rice, made in advance and cooled overnight
1 (16 ounce) can tomato sauce
1 (16 ounce) can red kidney beans (with the liquid)
1 (16 ounce) can pinto beans (with the liquid)
1 cup onion (diced)
1 cup celery (diced)
1 (14 ounce) can diced tomatoes
1 cup jalapeno pepper (remove the seeds and dice)
2 teaspoons cumin powder
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon flour

Steps:

In a large skillet, heat the olive oil add the onions.
Sauté the onions until nearly transparent, and pour into a crock pot.
Add all the beans, diced tomato and sauce, celery, peppers and spice.
Cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours on the crock pot's high setting will be enough.
About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
Add to the crock pot and stir.
About 10 minutes before serving, add the rice and stir.
Recipe # 83626 can be used for the same chili using meat.

Nutrition Facts : Calories 612.4, Fat 12, SaturatedFat 3.1, Cholesterol 7.6, Sodium 1443.2, Carbohydrate 105, Fiber 23.8, Sugar 12.3, Protein 25.8

VEGGIE CROCK POT CHILI RECIPE

Veggie Crock Pot Chili Recipe image

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

Provided by tuggles1

Categories Vegan

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces veggie crumbles
2 onions, chopped
2 (14 ounce) cans diced tomatoes, undrained
15 ounces tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
2 (15 ounce) cans red kidney beans, rinsed and drained
9 1/4 ounces corn

Steps:

Combine all ingredients except cornstarch and water in 3-4 quart slow cooker.
Cover and cook on low heat for 7-8 hours until vegetables are tender.
I added in extra chili powder and salt.

Nutrition Facts : Calories 410.6, Fat 5.6, SaturatedFat 0.7, Sodium 1010.5, Carbohydrate 69.7, Fiber 18.6, Sugar 12.4, Protein 26.6

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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