Lazy Vegetarian 3 Bean Chili Crockpot Recipes
SLOW-COOKER THREE-BEAN VEGETARIAN CHILI
Looking for a slow-cooked vegetarian dinner? Then check out this stew loaded with Progresso™ beans, pinto beans and Muir Glen™ tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 8
Number Of Ingredients 15
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
- Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Fat 1, Fiber 9 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg
VEGETARIAN THREE-BEAN CHILI
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Provided by Rhoda Boone
Categories Dinner Chili Quick & Easy Quick and Healthy Bean Vegetarian Salsa Cumin Oregano Tomato Tortillas Vegan Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
- Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
- Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
- Do Ahead
- Chili can be made 3 days ahead. Cover and chill.
SLOW-COOKER EASY THREE-BEAN CHILI
THE Chili recipe around here. Three kinds of beans + onions, green peppers, fire-roasted tomatoes, and spices bubble in the Crock Pot while you go about your day. Ground beef can go in the carnivores' portions if you like. Chili two ways=a happy home!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h20m
Number Of Ingredients 13
Steps:
- Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 - 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to "Serve with toppings."
- In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 - 30 minutes.
- In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add to the chili in the Crock Pot either at the beginning of the cooking process or near the end.
- Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.
Nutrition Facts : Calories 59 kcal, Sugar 6 g, Sodium 255 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 4 g, Protein 2 g, ServingSize 1 serving
THREE-BEAN VEGETARIAN CHILI
Hearty, meatless chili with plenty of veggies.
Provided by ChefBillT
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
- Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
- Top each serving with sour cream, cheese, and cilantro (if using).
Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g
SLOW COOK 3-BEAN CHILI (VEGETARIAN AND GLUTEN FREE)
This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt.
Provided by Daisysmuse
Categories Vegetarian Chili
Time 10h20m
Yield 12
Number Of Ingredients 14
Steps:
- Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
- Cook on High for 6 hours.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
- Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 72.6 g, Fat 4 g, Fiber 17.7 g, Protein 20.3 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 15.2 g
LAZY VEGETARIAN 3-BEAN CHILI (CROCKPOT)
An easy, boyfriend-approved 3-bean chili that is perfect for lazy weekends. It's great without meat, but you can always add some browned beef or turkey to the recipe to spice it up.
Provided by WillowFitness
Categories Beans
Time 8h10m
Yield 12 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Simply add all of the indgredients to your slow cooker/CrockPot and cook on high for 6-8 hours. Cook on low for an additional 2-3 hours adding additional vegetable broth if you prefer a thinner chili. Serve with toppings of your choice.
Nutrition Facts : Calories 227.9, Fat 1.9, SaturatedFat 0.3, Sodium 264.7, Carbohydrate 44.9, Fiber 7.9, Sugar 5.5, Protein 13.5
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- Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.
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