Crock Pot Vegetable Chili Food

CROCK POT VEGETARIAN CHILI (SLOW COOKER)

Crock Pot Vegetarian Chili (Slow Cooker) image

This Vegetarian Chili is easy to make in the Crock Pot or slow cooker. It's high in protein and low in fat!

Provided by Chrissie Baker (thebusybaker.ca)

Time 6h10m

Number Of Ingredients 14

Ingredients

800 ml diced tomatoes
400 ml canned brown lentils (rinsed (or cooked from dry))
400 ml white beans (rinsed)
3 medium carrots (diced)
1 cup chopped celery
2 small yellow onions (diced)
3 cloves garlic (minced)
1/2 teaspoon basil
1/2 teaspoon oregano
1 tablespoon chili powder (not the spicy variety)
2 teaspoons smoked paprika
1 cup vegetable stock
salt and pepper (to taste)
shredded cheese (chopped cilantro, etc. for serving (optional))

Steps:

Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
Add the vegetable stock and stir well.
Cover, and cook on high for 3 hours or on low for 5-6 hours.
Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.

Nutrition Facts : ServingSize 1 cup, Calories 175 kcal, Carbohydrate 33 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 175 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 2 g

CROCK POT VEGETARIAN CHILI RECIPE

Crock Pot Vegetarian Chili Recipe image

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

Ingredients

1 can kidney beans (15 oz (rinsed and drained) )
1 can black beans (15 oz (rinsed and drained))
1 can Great Northern White Beans (15 oz (rinsed and drained) )
1 medium zucchini (peeled and chopped)
1 medium onion (diced )
1 green bell pepper (diced )
1 red bell pepper (diced )
1 can green chilies ((4 oz) )
1 can diced tomato (14.5 oz)
1 can tomato paste (12 oz)
2 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
2 cups water

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

CROCKPOT VEGETARIAN CHILI RECIPE

Crockpot Vegetarian Chili Recipe image

This Crockpot Vegetarian Chili is vegan, gluten free, SO healthy, and loaded with veggies, spices, and THREE kinds of beans!

Provided by Jennifer Debth

Categories Chili Lunch

Time 4h15m

Number Of Ingredients 19

Ingredients

1/2 red onion (diced)
2 stalks celery (diced)
1 carrot (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 sweet potato (peeled and diced)
2 teaspoons garlic powder
2 teaspoons dried oregano
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon salt (plus more to taste)
1 teaspoon ground black pepper
2 (4 oz) cans diced green chiles
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup water
1 (15 oz) can kidney beans (rinsed and drained)
1 (15 oz) can garbanzo beans (rinsed and drained)
1 (15 oz) can black beans (rinsed and drained)

Steps:

Grease crockpot with cooking spray.
Place all ingredients into crockpot and stir to combined.
Cover.
Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender.
Taste and re-season, if necessary.
Serve with all your favorite chili toppings!

Nutrition Facts : Calories 289 kcal, Carbohydrate 53 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Sodium 769 mg, Fiber 17 g, Sugar 8 g, ServingSize 1 serving

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Grandma's Slow Cooker Vegetarian Chili image

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

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

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 OLE!

Vegetarian Chili Ole! image

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Steps:

In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

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

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

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

CROCK POT (OR NOT) VEGETARIAN CHILI

Crock Pot (Or Not) Vegetarian Chili image

An awesome vegetarian chili I found on another site and modified quite a bit. It can be made in the crock pot, if you have a large one, or on the stove, otherwise. Very little work, but a lot of taste!

Provided by Katzen

Categories Soy/Tofu

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes
1 lb vegetarian ground beef
1 (15 ounce) can whole kernel corn, drained
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
6 jalapenos, chopped
2 portabella mushrooms, diced
10 garlic cloves, chopped
6 -8 tablespoons chili powder (to taste)
1 teaspoon salt, more to taste

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.

CROCK POT VEGETARIAN CHILI

Crock Pot Vegetarian Chili image

Make and share this Crock Pot Vegetarian Chili recipe from Food.com.

Provided by Fluffy

Categories Lentil

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium zucchini, chopped
1 medium onion, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
8 mushrooms, sliced
2 (19 ounce) cans aylmer accents stewed tomatoes (chili style)
1 (14 ounce) can tomato sauce
1 (19 ounce) can black beans
1 (10 ounce) can lentils
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cilantro leaf

Steps:

Combine all ingredients in crock pot.
Cook on low for 8 hours.

Nutrition Facts : Calories 182.9, Fat 1.3, SaturatedFat 0.2, Sodium 622.1, Carbohydrate 35.7, Fiber 11.2, Sugar 10.6, Protein 11.1

CROCK POT VEGETABLE CHILI

Crock Pot Vegetable Chili image

Make and share this Crock Pot Vegetable Chili recipe from Food.com.

Provided by Shellbelle

Categories One Dish Meal

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 zucchini, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 carrots, peeled and chopped
3 celery ribs, chopped
1 onion, chopped
2 (14 1/2 ounce) cans diced tomatoes
1 (15 1/2 ounce) can kidney beans
1 (1 1/4 ounce) package chili seasoning mix
1 (15 ounce) jar salsa
salt and pepper

Steps:

Put all ingredients in crock pot, stir well.
Cover and cook on low for 8 hours.

Nutrition Facts : Calories 159.2, Fat 1.1, SaturatedFat 0.2, Sodium 1025.5, Carbohydrate 33.8, Fiber 9.2, Sugar 13.8, Protein 7.8

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