**Vegetarian Chili for the Crock-Pot: A Flavorful and Wholesome Treat**
Indulge in the goodness of a hearty and delectable vegetarian chili, meticulously crafted for your crock-pot. This recipe promises an explosion of flavors, combining the richness of bell peppers, onions, and garlic with the vibrant spices of chili powder, cumin, and oregano. The addition of sweet corn, black beans, and kidney beans adds a delightful texture and depth of flavor. For a touch of smokiness, chipotle peppers in adobo sauce work their magic, while fire-roasted tomatoes bring a hint of tanginess. This recipe caters to various dietary preferences, being both vegetarian and gluten-free. Accompany this delightful chili with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro, for a truly customizable culinary experience. Dive into the warmth and comfort of this wholesome vegetarian chili, perfect for a cozy meal with loved ones or a satisfying lunch break. With minimal prep and effortless cooking in your crock-pot, this recipe guarantees a delicious and nutritious meal that will leave you craving more.
SLOW-COOKER VEGETARIAN CHILI
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
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
CROCK POT VEGETARIAN CHILI RECIPE
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
Categories Main Course Soup
Time 4h10m
Number Of Ingredients 15
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
HEARTY VEGAN SLOW-COOKER CHILI
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )
Provided by Grete
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 5h55m
Yield 15
Number Of Ingredients 23
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
- Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g
GRANDMA'S SLOW COOKER VEGETARIAN CHILI
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
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
VEGETARIAN CHILI FOR THE CROCK POT
Love chili, hate the fat? Try this vivacious veggie chili. Super simple, "dump and cook" recipe that is perfect for cool autumn nights. Can serve with corn chips, baked potatoes, cheese, etc. I make up the night before and when leaving for work just plug in my crockpot. The house smells amazing when I get home.
Provided by Vicki in CT
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
- Add tofu and canned beans (undrained). Stir to combine.
- Cook on low for 8 hours covered.
- Remove bay leaves before serving.
Nutrition Facts : Calories 217.7, Fat 2, SaturatedFat 0.3, Sodium 1560.5, Carbohydrate 39, Fiber 11.2, Sugar 3.2, Protein 10.8
Tips:
- Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
- Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavors. Some good options include cumin, chili powder, paprika, and cayenne pepper.
- Add some vegetables to your chili. This will make it more nutritious and flavorful. Some good options include onions, peppers, carrots, and corn.
- Let your chili simmer for a long time. This will allow the flavors to develop and deepen. The longer you simmer it, the better it will taste.
- Serve your chili with your favorite toppings. Some good options include sour cream, cheese, avocado, and salsa.
Conclusion:
This vegetarian chili is a delicious and easy-to-make dish that is perfect for a cold winter day. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a hearty and satisfying meal, give this vegetarian chili a try.
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