Slow Cooker Vegetarian Chili Recipes

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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

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

VEGETARIAN CHILI



Vegetarian Chili image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
  • Just before serving, top each serving with shredded cheese and cilantro.

SLOW-COOKER VEGETARIAN CHILI



Slow-Cooker Vegetarian Chili image

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.

Provided by Robby Melvin

Categories     Healthy Vegan Chili Recipes

Time 6h20m

Number Of Ingredients 16

2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
1 (15 ounce) can no-salt-added black beans, rinsed
4 cups cubed unpeeled sweet potatoes (see Tip)
2 ½ cups unsalted vegetable broth
2 cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
¼ cup no-salt-added tomato paste
1 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
5 cloves garlic, minced
1 cup loosely packed chopped fresh cilantro
1 tablespoon fresh lime juice
1 (8 ounce) package Shredded Cheddar cheese

Steps:

  • Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
  • Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 35.3 g, Fat 0.9 g, Fiber 7.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 398.9 mg, Sugar 10.8 g

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

SLOW-COOKER VEGETARIAN CHILI



Slow-Cooker Vegetarian Chili image

This is one of my own recipes, and one that I'm particularly proud of. It's not very spicy, so you can alter the spices as you like. This is great served with corn bread, and the leftovers make great nachos! I'm the only vegetarian in the family, but everyone else loves it!

Provided by iPlayFlonkerton

Categories     Beans

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (12 ounce) bag Morningstar Farms Meal Starters Grillers recipe crumbles
1 (15 ounce) can black beans (do not drain)
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can white kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can vegetarian baked beans
1 (11 ounce) can tomato puree
1 (4 ounce) can diced green chilies
1 cup frozen corn
1 yellow sweet onion, chopped
2 garlic cloves, minced
4 teaspoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

  • In the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices.
  • Add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine.
  • Cook for 6 hours on low.

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

GRANNY'S SLOW COOKER VEGETARIAN CHILI



Granny's Slow Cooker Vegetarian Chili image

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

Provided by Sharon123

Categories     Beans

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Steps:

  • In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
  • In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
  • Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
  • Cook for about 6 hours on low.
  • Serve with tortillas, cornbread, rice, or French bread.
  • Enjoy!
  • This freezes well!
  • Leftovers are good on top of nachos!

Nutrition Facts : Calories 293.8, Fat 2.9, SaturatedFat 0.5, Sodium 1114.8, Carbohydrate 59.4, Fiber 14.3, Sugar 13.6, Protein 13.9

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