Hearty Crock Pot Vegetarian Chili
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Vanilla and Bean · by Traci York★ 4.9 (8)

Hearty Crock Pot Vegetarian Chili

NUTRITION · PER SERVING490M COOK
CAL 13%·PRO 35%
CARBS 52G77% OF CAL
8G FIBER7G SUGAR36G OTHER
FAT 2G6% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian chili made with dried beans and loaded with tomatoes, peppers, and warming spices. Hearty and freezer-friendly. Perfect for set-it-and-forget-it cooking.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 C (320g) Dry Beans
  • 2 C (230g) Red or Yellow Onion (about one large onion)
  • 1 C (140g) Green Bell Pepper (about one medium pepper)
  • 2 tsp Ground Cumin
  • 2 Tbs Dried Oregano
  • 4 Tbs Chili Powder (***see note)
  • 1 Tbs Ground Black Pepper
  • 1 Tbs Fine Sea Salt
  • 1 Bay Leaf
  • 3 Plump Cloves of Garlic (smashed and minced)
  • 2 Tbs Jalapeno Pepper (fresh or pickled, chopped fine. Remove seeds and ribs for less heat)
  • 1 Chipotle Chili Pepper ((optional) from a can of chipotle chili peppers in adobo sauce)
  • 14 1/2 oz (411g) Diced Fire Roasted Tomatoes (from one small can, undrained)
  • 4 Tbs Tomato Paste
  • 4 C (980g) Water (see note if using soaked beans + about 1/2 cup for a looser chili. )
  • 3 Tbs Masa Harina (mixed with + 1/4 C (56g) hot water or use finely crushed corn tortilla chips as a sub.)
  • Lime
PREP
10M
SODIUM
1519MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.