Crockpot Vegetarian Chili
A hearty and flavorful Crockpot Vegetarian Chili made with beans, vegetables and smoky spices. This budget-friendly slow cooker favorite is easy to prepare and perfect for Meatless Mondays or cozy weeknight dinners.
Equipment
- Slow Cooker (Crockpot) 7-quart Crockpot was used for this recipe
Ingredients
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, chopped fine
- 2 medium carrots, chopped
- 1 small jalapeño, chopped (fresh or canned) Optional*
- 1 15.25oz. can corn, rinsed and drained
- 1 28oz. can crushed tomatoes
- 1 6oz. can tomato paste
- 1 16oz. can white kidney beans, drained and rinsed (some brands will be 15.5oz cans)
- 1 16oz. can red kidney beans, drained and rinsed (some brands will be 15.5oz cans)
- 1 16oz. can black beans, drained and rinsed (some brands will be 15.5oz cans)
- 2 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano, dried
- 1 teaspoon parsley, dried
- 1 teaspoon Worcestershire sauce
- 3 cups vegetable broth
Instructions
- Place all ingredients in the crockpot stir to combine. Cook on low for 8-10 days or High for 4-5 hours.
- Taste and adjust seasoning as desired.
- Serve and Enjoy!
Notes
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before heating.
- Reheat: Warm on the stovetop or in the microwave until heated through.
Nutrition
Serving: 8gCalories: 103kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 503mgPotassium: 333mgFiber: 3gSugar: 7gVitamin A: 3961IUVitamin C: 29mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!