Best Crock Pot Vegetarian Chili Recipes

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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

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

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

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

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

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

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)



Spicy Vegetarian Chocolate Chili (Crock Pot - if Desired) image

This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.

Provided by Sooz Cooks

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

1/4 cup olive oil
1 large onion, chopped
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground cinnamon
2 teaspoons ground coriander
3 tablespoons chili powder
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained (petite is best)
1 jalapeno pepper, sliced thin with seeds, stems removed
3 canned chipotle chiles in adobo, chopped
1 (6 ounce) can tomato paste
1 (12 ounce) bottle beer (may substitute water)
1 (15 ounce) can black beans, undrained
1 (15 ounce) can canned pinto beans, undrained
1 (15 ounce) can red kidney beans, undrained
2 tablespoons fresh lime juice
2 ounces bittersweet chocolate, cut into large chunks
shredded cheddar cheese
sour cream
chopped onion

Steps:

  • Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
  • Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
  • Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
  • Stir in the tomato paste and beer (or water) until smooth.
  • Lower the heat, cover and let simmer, for 45 minutes.
  • Stir in the beans, and lime juice and simmer for an additional 15 minutes.
  • Add chocolate and stir until melted.
  • Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
  • Ladle into a bowl and serve with desired toppings.

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

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

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