Name: Slow Cooker Vegtarian Chili
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8
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; 30 oz. pinto beans, drained and rinsed; 4 cups V8 juice; 4 Tbsp. Chili powder; 1½ tsp. turmeric powder; 1 tsp. sea salt; 1 tsp. onion powder; ½ tsp. pepper; sharp white cheddar cheese (shredded); sliced avocado

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Make this easy Slow Cooker Vegetarian Chili for meatless Monday and you won’t miss the meat!

My Slow Cooker Vegetarian Chili turned out great! I used my favorite classic chili ingredients, I could not add zucchini or mushrooms, it just wouldn’t be chili to me. I fed this to my husband, and I didn’t mean to be secretive, but apparently, he didn’t hear me say it was vegetarian chili. He gobbled it down, and afterward, when I mentioned how I didn’t miss the meat in the chili, he replied “there was no meat in it? I couldn’t tell!”.

If you aren’t vegetarian, I think you will still love this Chili. I plan on making it on a meatless Monday often. I gave 2 jars of this chili to my neighbor Nikki and she loved it too.

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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.

Course Soup

Cuisine American

Keyword Slow Cooker Vegetarian Chili

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings

Calories 248kcal

Author Sarah Olson

Equipment

Slow Cooker- 6 quart or larger

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
30 oz. pinto beans, drained and rinsed
4 cups V8 juice
4 Tbsp. Chili powder
1½ tsp. turmeric powder
1 tsp. sea salt
1 tsp. onion powder
½ tsp. pepper

For serving

sharp white cheddar cheese shredded
sliced avocado

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. Cover and cook on LOW for 8-10 hours.
Serve topped with avocado and cheese if desired.

Notes

Nutritional values are approximate. Please use your own calculation if you require a special diet. The values below are for 1/8 of the recipe.

Nutrition

Try another one of my other Slow Cooker Chili Recipes next week!

Comments

Christie says
November 11, 2015 at 1:37 pm
Love the one handed handle and that it locks. You don’t have to worry about it spilling in the car.
Shelby says
November 11, 2015 at 3:57 pm
Love that it is easily portable! Your chili sounds delicious too!
Grandma Kc says
November 11, 2015 at 5:12 pm
I love your new slow cooker and it would be a wonderful gift as you described –especially since it currently seems to be baby time! Many of the moms at school are pregnant! Oh and thanks for the chili recipe.
Mary Ellen says
November 11, 2015 at 6:15 pm
Love that handle, perfect for taking somewhere.
Sandra - The Foodie Affair says
November 11, 2015 at 10:55 pm
That handle would be nice to have to easily transport to potlucks! I’m due for a slow cooked chili. Love all the veggies in this recipe!
Erica (@Erica's Recipes) says
November 12, 2015 at 11:19 am
That is so true about the lids! What a pain – this pot looks awesome for that! And your chili looks easy and delicious too.
Carrie @Frugal Foodie Mama says
November 13, 2015 at 11:01 am
Oh wow! Love that you can easily transport this slow cooker with just one hand. Awesome! And your chili sounds amazing! 🙂