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Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, chopped (any color)
- 1 zucchini, diced
- Two carrots, peeled and diced
- 15 oz black beans, drained and rinsed
- 1- 15 oz size kidney beans, drained and rinsed
- 15 oz pinto beans (1 can), drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Use cayenne pepper if you like it spicy 1/2 tablespoon
- Salt and pepper to taste
- 1 cup frozen corn
- Chopped cilantro (for topping)
- Sour cream or dairy free alternative (to serve)
- Grated cheese or Vegan Cheese ( to serve)
Instructions
- Prepare the veggies: Heat the olive oil in a skillet over medium heat. Add one onion, bell peppers, zucchinis, and carrot dice. Add broccoli, wait about three minutes, and add water chestnuts and frozen vegetables. Cook for 5 to 7 minutes until veggies are just starting to soften. Stir in minced garlic and cook for an additional 1 to 2 minutes so the garlic doesn't burn.
- Mix Together Ingredients in the Crock Pot: Add the sautéed vegetables to your Crock Pot. Stir in the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth. Add chili powder, cumin, and paprika, and if using, add the cayenne pepper, salt, & pepper.Â
- Cook on Low: Put the lid on your crock pot and set it to low for 6 to 8 hours or high for 4 to 5 hours (those times are approximate; test out how hot your slow cooker cooks), stirring here and there as you go so that all of those flavors get a-chillin' together in their little wintry patch.
- Add Corn: Approximately 30 minutes prior to when you want it ready, stir in the frozen corn and allow the chili to simmer for a few more until warmed.
- Serve: Serve with Homemade Cornbread or a side of Garlic Bread for the perfect comfort meal
- Serve topped with fresh cilantro, sour cream, shredded cheese, or other favorite toppings.
If you love chili, try our white chicken chili recipe for variety!
TIPS & VARIATIONS
- Extra Veggies: You can also add more vegetables to your dish besides carrots, which include sweet potatoes, spinach, or mushrooms.
- Spice: Scale back or leave out the cayenne if you like a milder chili. Feel free to add more heat by adding chili powder or diced jalapeño.
- If you want it to be a bit more liquidly, before serving, use a potato masher and mash up some of the beans into the chili (this not only makes it thicker but tastes good too) or during the one hour left out....
- How do I make it vegan? This chili is vegan on its own; just leave off the cheese and sour cream (or use a dairy-free alternative).
- Vegetarian Chili: this chili is great for the freezer. Can be made in a large batch and then individual portions frozen for quick weeknight dinners.
NUTRITION INFORMATION
- Calories: You will get 320 calories with this meal.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here 56 g of carbohydrates is obtained.
- Protein: An amount of 19 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 3 g is served, which helps you to keep on the diet track.
- Cholesterol: 106 mg of cholesterol is obtained here.
- Sodium: 750 mg of sodium is used.
- Fiber: 14 g of fiber is obtained here.
- Sugars: A 6 g of sugar is contained here depending on the fruits and honey used.
Crock Pot Vegetarian Chili is full of beans, vegetables, and perfectly spiced. Great for an easy weeknight dinner or meal prepping. A slow cooker does all the work for you, so it is a set and forget meal that perfect for when your time poor but still want something to eat which will keep you full and be nutrient rich. Even if you are not vegetarian, and just want to eat less meat this chili will fill the void.
