Crock-Pot Vegetarian Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, hearty vegetarian chili loaded with three types of beans, tomatoes, corn, and warming spices. Comforting and filling without meat. Perfect for slow-cooker dinners or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 can chickpeas ((drained and rinsed, 14 ounces))
- 1 can black beans ((drained and rinsed, 14 ounces))
- 1 can kidney beans ((drained and rinsed, 14 ounces))
- 1 can fire-roasted diced tomatoes ((14 ounces))
- 1 can crushed tomatoes ((14 ounces))
- 1 cup frozen corn kernels
- 1 cup water
- 3/4 cup onion (diced)
- 1 red pepper (diced)
- 1/2 cup celery (sliced)
- 2 tablespoons tomato paste
- 6 teaspoons chili powder
- 1 tablespoon garlic (minced)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- Pinch of pepper
- 2 bay leaves
- 1 cup parsley (minced)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 540mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 721mg
- Calcium
- 134mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 540MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.