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Slow Cooker Veggie Chili Recipe

10 Comments

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

  • 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
  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.
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

Rosanne Robinson

Sunday 29th of November 2015

Your chili recipe looks delicious and cooking it in the crockpot makes it really easy, thanks for sharing!

Vicki

Sunday 3rd of January 2016

Thanks for your feedback Rosanne!

kathy downey

Tuesday 19th of August 2014

Thanks for sharing this recipe,it looks delish

Karen D

Friday 11th of July 2014

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?

Birdiebee

Friday 4th of July 2014

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.

tara pittman

Thursday 20th of March 2014

I love crock pot meals and chili is a good one. I made veggies sloppy joes the other night

Vicki

Thursday 20th of March 2014

Tara - That's an interesting one - what do you use in place of meat? I would probably use beans, myself!