Slow Cooker Veggie Chili Recipe

Am I cooking yet again a Mexican-inspired meal? Why yes, yes I am. I promise next week I will deviate from this cuisine, but for now, let’s discuss the extreme awesomeness of this slow cooker vegetarian chili I made in the crockpot the other day. Thinking about it now makes me want to get another bowl, sprinkle some cheddar and dollop some rich sour cream on top and dig in. It’s hardly something to feel guilty about, after all. It’s all beans and veggies! I do use regular fatty sour cream because it’s the only way to go when it comes to sour cream. The cheese as well. I am serious about my dairy products.

Slow Cooker Vegetarian Chili Recipe is so easy and quick to put together and tastes amazing

Slow Cooker Veggie Chili

For those of you with dairy issues, you can leave off the cheese and sour cream and I swear, it’s just as good. I love healthy recipes that are so easy and quick to put together and tastes amazing. I soaked my beans overnight and then cooked them in the morning, but you can use canned beans as well as long as you rinse them first to get off all the junk.

How good does this look?

Healthy Meal Plans Week of March 17 / Crockpot Vegetarian Chili / Chickpea Chicken Coconut Curry / Zucchini and Ricotta Fritters / Tomato and Beef Casserole with Polenta Crust / Spinach Ricotta Pesto Lasagna

This is sooooo fresh, except for the frozen corn I had to use (sad face).

Healthy Meal Plans Week of March 17 / Crockpot Vegetarian Chili / Chickpea Chicken Coconut Curry / Zucchini and Ricotta Fritters / Tomato and Beef Casserole with Polenta Crust / Spinach Ricotta Pesto Lasagna

Your healthy heart will thank you.

Crockpot Vegetarian Chili Recipe

Ingredients

  • 1 ½ cups chopped yellow onions
  • 1 red bell pepper chopped
  • 1 medium squash stem ends trimmed and cut into small dice
  • 3 diced fresh tomatoes
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can tomato sauce
  • 15 oz corn kernels drained
  • 1 1/2 cups vegetable stock
  • 2 Tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons onion powder
  • 1 ¼ teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ cup chopped fresh cilantro leaves

Instructions

  1. Add all ingredients to crockpot except cilantro. Cook on high 4 hours or low 6-7 hours.
  2. Add cilantro before serving to maintain flavor of the herb.

Recipe Notes

If using dried beans, soak overnight and simmer in pressure cooker for 10 minutes or stovetop for 1-2 hours.
Add toppings as desired - sour cream, cheese, chilis, hot sauce, etc.

Slow Cooker Vegetarian Chili Recipe
Loubia – Moroccan White Beans

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10 Comments

  1. This is awesome because I’ve recently become very fond of my crockpot and have been trying to find more and more healthy meals to cook in it. Pinning this right now!

  2. I just bought all the stuff to make some chili for supper tonight! I think I am going to try out this recipe. I have not used my crock pot to make chili before!

  3. What a wonderful recipe. I like chili but am always picking out the hamburger as I am not a real beef eater. This recipe is perfect for me without the meat.

  4. This sound really good. Just need a crockpot that works! And squash and corn will be in season soon. Do you think I could sub fresh corn for the canned?

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