Make this easy veggie packed Slow Cooker Vegetarian Chili for meatless Monday and you won’t miss the meat!
The slow cooker is great for making meatless meals, we also love vegetarian cajun 15 bean soup!
How to make Vegetarian Chili in the Crockpot:
- Vegetables: I use the usual chili vegetables; bell peppers, chili peppers, and onions.
- Beans: Canned pinto beans – though you can use canned black beans, white beans, or kidney (or even a mixture).
- Tomato Juice: – Yes! Instead of water, I use V8 Vegetable juice for the sauce in this chili
- Seasonings: Chili powder, cumin, salt and pepper
- Once you chop your vegetables this comes together quickly!
- Add everything to the slow cooker and stir.
How long do I cook?
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Stir and serve.
Can I add soy crumbles?
- Soy crumbles are often used in vegetarian dishes instead of ground beef.
- Add about one pound of soy crumbles to this chili at the beginning of the cooking time.
What other vegetables can I add?
I made this recipe as standard chili for those who are craving regular chili but without meat. If you want this veggie packed or have vegetables you want to use up, you can add them.
- Corn – Add it fresh off the cob, canned, or even frozen.
- Celery – It seems strange, but it’s a common ingredient in most soups, so why not chili?
- Carrots – Dice these small, for carrots take a long time to tenderize in the slow cooker.
- Mushrooms – This will add a touch of beefy flavor to the chili.
What kind of toppings are good on vegetarian chili?
- Avocado
- Chopped onion
- Minced cilantro
- Saltine crackers
Can I freeze this Chili?
- Chili is a great meal to freeze for it reheats almost like it was made fresh.
- Let the chili cool down before adding to Tupperware or freezer Ziplock bags.
- Freeze for up to 3 months.
- Thaw in the fridge the day before you need it.
- Reheat in on the stove or microwave.
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Slow Cooker Vegtarian Chili
Meatless monday just got better with this vegetarian chili recipe. Let the slow cooker do the work.
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Servings: 8
Calories: 248kcal
Equipment Needed:
Ingredients:
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 poblano pepper diced
- 1 small red onion diced
- 29 oz. Mexican style stewed tomatoes (two 14.5 oz. cans)
- 30 oz. pinto beans, drained and rinsed (two 15-oz. cans)
- 4 cups V8 juice
- 4 Tbsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 1/2 tsp. sea salt
- 1/2 tsp. pepper
Topping ideas:
- sharp white cheddar cheese shredded
- sliced avocado
- diced onion
- saltine crackers
Instructions:
- Place everything into the slow cooker. I use a butter knife and cut up the stewed tomatoes right in the slow cooker, being careful not to scrape the slow cooker with the knife.
- Stir.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
- Serve with desired toppings and enjoy.
Recipe Notes:
What other vegetables can I add?
- Corn – Add it fresh off the cob, canned, or even frozen.
- Celery – It seems strange, but it’s a common ingredient in most soups, so why not chili?
- Carrots – Dice these small, for carrots take a long time to tenderize in the slow cooker.
- Mushrooms – This will add a touch of beefy flavor to the chili.
- Soy crumbles are often used in vegetarian dishes instead of ground beef.
- Add about one pound of soy crumbles to this chili at the beginning of the cooking time.
- Chili is a great meal to freeze for it reheats almost like it was made fresh.
- Let the chili cool down before adding to Tupperware or freezer Ziplock bags.
- Freeze for up to 3 months.
- Thaw in the fridge the day before you need it.
- Reheat in on the stove or microwave.
Nutrition Information:
Calories: 248kcal | Carbohydrates: 48g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 1192mg | Fiber: 15g | Sugar: 10g | Vitamin A: 3915IU | Vitamin C: 104.4mg | Calcium: 139mg | Iron: 5.9mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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Great ideas!