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Easy Crockpot Vegetarian Chili

Crockpot vegetarian chili is the perfect weeknight dinner, because it's so incredibly easy to make. The perfect meatless meal recipe for busy days.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 330kcal
Author Amee

Equipment

  • slow cooker

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 tablespoon 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 ½ tablespoon chili powder
  • 2 teaspoon cumin
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • ¼ 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. 

Notes

  • If your slow cooker has a "SAUTE" function - there's no need to cook the veggies on the stovetop. You can do everything right in the slow cooker.
  • Add cinnamon - According to a reader, adding a pinch of cinnamon does wonders in rounding out the heat and adding the right amount of sweet warmth, and I couldn't agree more!
  • Add cocoa powder - This may seem strange, but a tablespoon of cocoa brightens up the other flavors and makes your chili truly something special.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 59g | Protein: 16g | Fat: 4g | Fiber: 15g