Slow cooker vegetarian chiliĀ is the perfect weeknight dinner, because it's so incredibly easy to make. The perfect meatless meal recipe for busy days.
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Slow Cooker Vegetarian Chili

Slow cooker vegetarian chili is the perfect weeknight dinner, because it's so incredibly easy to make. The perfect meatless meal recipe for busy days.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Author Amee

Ingredients

  • 15 oz canned black beans undrained
  • 30 oz canned kidney beans drained and rinsed
  • 15 oz canned great northern beans drained and rinsed
  • 16 oz canned vegetarian baked beans without HFCS
  • 30 oz canned fire roasted crushed tomatoes I use Muir Glen
  • 1 cup frozen white corn thawed
  • 1 tbsp olive oil
  • 1 sweet onion chopped
  • 1 green pepper chopped
  • 2 zucchini chopped
  • 2 stalks celery chopped
  • 2 garlic cloves minced
  • 4 oz. canned diced chilies
  • 1 jalapeno chopped
  • 1 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1/4 cup Franks red hot sauce
  • sea salt and pepper to taste

Instructions

  • Saute onion, bell pepper, zucchini, celery, garlic and jalapeno in olive oil over medium heat for about 5 minutes or until soft.  
  • Combine with all other ingredients into a large slow cooker and cook for about 6 hours on low.  
  • Serve over brown rice, if desired.