Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili // Tried and Tasty

Slow Cooker Vegetarian Chili // Tried and TastyI recently asked my Facebook fans what kinds of recipes they wanted to see and ‘slow cooker/crock pot’ won by a long shot. I’m so excited to bring you recipes that not only are things you want to see, but recipes that make my life simpler. I have always been one that’s on the go constantly and it just seems to keep getting busier and busier. If you keep up with me on Instagram, you know that I’ve been an exercise fiend and spend quite a bit of time working out. Between my full time job, my love of Tried and Tasty, and exercising it doesn’t leave a whole lot of room for much in between. So slow cooker meals are right up my alley. Since it’s just my husband and me, the double benefit (besides the ease) is that when I put together a crock pot meal it will usually last us about a week. Score! When I’m running out the door it’s nice to have a healthy lunch to grab or when I’ve come home from a long day it’s nice to have a hot meal ready!

Slow Cooker Vegetarian Chili // Tried and Tasty

Slow Cooker Vegetarian Chili // Tried and Tasty

Slow Cooker Vegetarian Chili // Tried and Tasty

Slow Cooker Vegetarian Chili // Tried and Tasty

Slow Cooker Vegetarian Chili // Tried and Tasty

Slow Cooker Vegetarian Chili
Serves 12
A delicious & heart chili that is perfect for any vegetarian, or even those who don't mind meat either!
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359 calories
66 g
0 g
2 g
23 g
0 g
212 g
326 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
212g
Servings
12
Amount Per Serving
Calories 359
Calories from Fat 13
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 326mg
14%
Total Carbohydrates 66g
22%
Dietary Fiber 19g
77%
Sugars 4g
Protein 23g
Vitamin A
14%
Vitamin C
41%
Calcium
14%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (15oz can) -or- 2 c. dry soaked kidney beans, drained and rinsed
  2. 1 (15oz can) -or- 2 c. dry soaked black beans, drained and rinsed
  3. 1 (15oz can) -or- 2 c. dry soaked pinto beans, drained and rinsed
  4. 1 c. frozen corn
  5. 1 red bell pepper, diced
  6. 1 red onion, diced
  7. 1 (28oz can) crushed tomatoes
  8. 2 c. vegetable broth
  9. 5-8 garlic cloves, minced (I love garlic!)
  10. 1 tbsp. chili powder
  11. 1 tsp. cumin
  12. 1 tsp. coriander
  13. 1 tsp unsweetened cocoa powder
  14. 1/2 tsp. garlic powder
  15. 1/4 tsp. cayenne pepper
  16. 1/2 tsp. salt
  17. 1/2 tsp. smoked paprika
  18. 1/2 tsp. regular paprika
Instructions
  1. Combine all ingredients in your slow cooker. Cook on low 6-8 hours (or until beans are soft).
Notes
  1. My 2 Cents]
  2. This is my first recipe using dry beans that I had soaked overnight. I talked about dry beans in my ‘Get Healthy in 2014: Kitchen Basics Part 1‘ post and I finally took the plunge and gave it a whirl. Since I hadn’t done it before, I looked to youtube for tutorials and found this one on ‘How To Soak Beans & Save Yourself Some Moolah‘ It was so easy. The thing you have to remember is that even though the beans have been soaked, they still will need an hour or so at a boil on the stovetop in order to become soft. Because of this, instead of cooking my chili on low for the 6-8 hours I ended up cooking my chili on high for 8-9 hours. That’s how long it took the beans to soften. Just keep that in mind, depending on which route you end up going.
  3. [More of My 2 Cents]
  4. Because this is such a hearty stew I didn’t even miss the meat. In fact, it was almost like there was meat in there because of all the beans. This was ultra-healthy because I was able to use my freezer corn from this summer as well as canned tomatoes that I did a couple of years ago. Because the tomatoes were whole, I just tossed them in my Blendtec and pulsed them until they were broken up. I ended up practically making tomato juice, but it worked nonetheless.
Adapted from The Picky Eater Blog"> Picky Eater Blog
beta
calories
359
fat
2g
protein
23g
carbs
66g
more
Adapted from Picky Eater Blog
Tried and Tasty http://triedandtasty.com/
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14 comments about “Slow Cooker Vegetarian Chili

  1. Erin

    Would you leave out one of the beans and replace with the quinoa just so the bean to liquid ratio doesn’t get messed up or just throw it all in?

    1. Yvonne

      That’s not a bad idea! And definitely cook the quinoa before adding it to the soup (is what I would suggest)… but then again maybe not?? I’m not sure!!

    1. Yvonne

      I just updated the recipe so that it is in my newest printable format and also provides estimated nutritional information. Let me know if you have any other questions!

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