Crock Pot Vegetarian Chili Recipe
Crock Pot Vegetarian Chili is a tasty recipe that everyone will enjoy. This is the best vegetarian chili that is full of flavor and easy to prepare.
Servings: 6
Cost: $12.18 Per Recipe, $2.03 Per Serving
Ingredients
- 1 can kidney beans 15 oz (rinsed and drained)
- 1 can black beans 15 oz (rinsed and drained)
- 1 can Great Northern White Beans 15 oz (rinsed and drained)
- 1 medium zucchini peeled and chopped
- 1 medium onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can green chilies (4 oz)
- 1 can diced tomato 14.5 oz
- 1 can tomato paste 12 oz
- 2 teaspoon minced garlic
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cups water
Instructions
- Place 1 can (15 oz) kidney beans (rinsed and drained), 1 can (15 oz) black beans (rinsed and drained), and 1 can (15 oz) great northern beans (rinsed and drained) in the crockpot. Add 1 chopped zucchini, 1 diced onion, 1 diced green bell pepper, and 1 diced red bell pepper.Stir in 1 can (4 oz) green chilies, 1 can (14.5 oz) diced tomatoes, and 1 can (12 oz) tomato paste. Add 2 teaspoons minced garlic, 1 tablespoon chili powder, 1 teaspoon salt, and 1 teaspoon cumin. Pour in 2 cups water and stir to combine.
- Cook on low for for 4-6 hours or cook on high for 2-3 hours.
- Serve warmed topped with your favorite chili toppings and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days. Add more water when reheating as the beans will soak up the liquid as it sits.
If you like spicy chili, add 1 jalapeño (deseeded and diced) to give this chili a little kick!
Nutrition
Calories: 178kcal | Carbohydrates: 34g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 652mg | Potassium: 1023mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1674IU | Vitamin C: 61mg | Calcium: 105mg | Iron: 5mg
