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–+ servings
Crockpot Vegetarian Chili

Hearty Crockpot Vegetarian Chili for Cozy Meal Preps

Enjoy this Crockpot Vegetarian Chili, a hearty and healthy dish perfect for meal prep and cozy gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Chopped Onion Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 1 medium Bell Pepper Any color works, but green adds a slightly bitter flavor.
  • 1 medium Carrot Can be replaced with squash for a different taste.
  • 2 stalks Celery If unavailable, omit or replace with fennel.
  • 15 ounce Tomato Sauce Use homemade or low-sodium canned varieties.
  • 14.5 ounce Diced Tomatoes Fire-roasted tomatoes enhance the flavor beautifully.
For the Beans
  • 1 can Black Beans Any type of bean can be swapped if needed.
  • 1 can Kidney Beans Provides protein and fiber.
  • 1 can Pinto Beans Substitute with navy beans as another option.
Seasonings
  • 1 teaspoon Salt Adjust based on preference and the saltiness of your beans.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used for added flavor.
  • 1 teaspoon Cumin Coriander can serve as a great substitute.
  • 1 tablespoon Chili Powder Adjust according to your taste preference.
  • 1 teaspoon Smoked Paprika Regular paprika works if you prefer.
Finishing Touches
  • 1 tablespoon Olive Oil Can be replaced with vegetable oil if desired.
  • to taste Hot Sauce Adjust to taste for your perfect spice level.
  • 1 tablespoon Lime Juice Fresh juice is recommended over bottled.

Equipment

  • 6-quart slow cooker

Method
 

Preparation
  1. Chop the onion, bell pepper, carrot, and celery into small, uniform pieces. Place these vegetables at the bottom of your slow cooker. Pour in the tomato sauce and diced tomatoes.
  2. Drain and rinse the black beans, kidney beans, and pinto beans. Add them to the slow cooker along with the salt, garlic powder, cumin, chili powder, and smoked paprika.
  3. Cover and set the slow cooker to high for 4-5 hours or low for 6-7 hours.
  4. Check the texture of the vegetables for tenderness before serving.
  5. Stir in lime juice and hot sauce to taste before serving.
  6. Ladle the chili into bowls and serve hot with optional toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Store in an airtight container for up to 5 days in the fridge. Portion into freezer-safe containers for up to 3 months.

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