Loaded Veggie Chili With Or Without Meat Recipes

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

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

CHILI, WITH OR WITHOUT THE MEAT

Chili, with or without the meat image

This is an excellent vegetarian chili, and even better with meat! Adding the meat will obviously increase the servings. This is not a hot chili (to satisfy my wife and daughters)!

Provided by Unkle Leo

Categories Black Beans

Time 1h45m

Yield 4-5 quarts, 10 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs ground chuck (optional)
1 tablespoon olive oil
1 medium diced onion
2 cloves minced garlic
2 tablespoons chili powder
1/2 teaspoon oregano
1/4 cup cumin
1 tablespoon salt
1 tablespoon Tabasco sauce
1 tablespoon unsweetened cocoa powder
1/4 cup catsup
1 teaspoon Worcestershire sauce
1 tablespoon Gravy Master
1 medium diced zucchini
2 cups minced carrots
1 medium diced green pepper
1 medium diced yellow squash
1 (42 ounce) can diced tomatoes, drained,with juice reserved
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black-eyed peas, drained, and mashed smooth
1 (15 ounce) can black beans, drained
1 medium diced hot pepper

Steps:

(For optional chili with meat: Saute ground chuck in a large pot until all pink is gone. Put in a sieve to drain and put aside).
In the same pan, saute onion and garlic in the olive oil until onion is soft.
Mix in the remaining ingredients except for reserved tomato juice.
(If using meat, add it now).
Bring to a boil, reduce heat, and cook for 45 minutes. It doesn't look like there's enough liquid to come to a boil, but there is more than you think.
Add tomato juice, while cooking, if needed. If it gets too watery for you, add some dried bread crumbs. Taste and adjust seasoning to your desire.
Serve with sour cream and shredded cheddar cheese.
If you can make this a day ahead and reheat it, it's even better.

Nutrition Facts : Calories 205.3, Fat 3.6, SaturatedFat 0.6, Sodium 1092, Carbohydrate 37, Fiber 10, Sugar 7.9, Protein 9.8

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