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–+ servings
Crockpot Vegetarian Chili

Crockpot Vegetarian Chili: Hearty Comfort in Every Bite

Crockpot Vegetarian Chili combines beans and vibrant veggies for a hearty delight, perfect for meal prepping.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Chopped Onion Substitution: Shallots for a milder flavor.
  • 1 medium Bell Pepper Substitution: Any color of your choice.
  • 1 medium Carrot Substitution: Zucchini for a lower-carb option.
  • 2 stalks Celery Substitution: Fennel for a different aromatic.
For the Saucy Goodness
  • 15 oz Tomato Sauce Use low-sodium versions for better control over salt.
  • 14.5 oz Diced Tomatoes Substitution: Fresh tomatoes, if available.
For the Protein Punch
  • 1 can Black Beans
  • 1 can Kidney Beans A hearty addition, full of nutrients.
  • 1 can Pinto Beans Substitution: Navy beans or great northern beans can replace any.
For the Flavor Boost
  • 1 tsp Salt Adjust to taste; use low-sodium if preferred.
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1 tsp Smoked Paprika Adjust spices according to heat preference.
For the Finishing Touches
  • 2 tbsp Olive Oil Blend with extra virgin for added flavor.
  • 2 tbsp Lime Juice Fresh lime juice is recommended for best taste.
  • to taste Hot Sauce (optional) Spice tolerance varies; adjust to taste.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Vegetarian Chili
  1. Begin by chopping the onion, bell pepper, carrot, and celery into small, even pieces.
  2. In your slow cooker, add the chopped veggies along with drained and rinsed black beans, kidney beans, and pinto beans.
  3. Pour the diced tomatoes and tomato sauce over the top. Sprinkle in garlic powder, cumin, chili powder, smoked paprika, and a pinch of salt.
  4. Gently stir all the ingredients together in the slow cooker to combine them well.
  5. Set the slow cooker to high for 4-5 hours or low for 6-7 hours.
  6. About 15 minutes before serving, stir in fresh lime juice and hot sauce if desired.
  7. Ladle the chili into bowls and garnish with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 7gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This chili is perfect for meal prepping and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

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