Slow Cooker Vegetarian Chili Recipe
View original ↗
The Endless Meal · by Kristen Stevens★ 5.0 (55)

Slow Cooker Vegetarian Chili Recipe

NUTRITION · PER SERVING320M COOK
CAL 30%·PRO 48%
CARBS 96G64% OF CAL
30G FIBER3G ADDED20G INTRINSIC43G OTHER23G TOTAL SUGAR
FAT 17G26% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow cooker vegetarian chili is a set-it-and-forget-it dinner of beans, vegetables, and warm spices. It's rich, deeply flavored, and requires minimal effort for maximum comfort food appeal.

mainamericanbeansgluten freevegetarian
View the full recipe on The Endless Meal →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 28-ounce cans of whole tomatoes and their juice
  • 3 stalks celery (diced)
  • 2 bell peppers (diced)
  • 2 medium carrots (diced)
  • 1 large onion (diced)
  • 4 cloves garlic (finely minced)
  • 1-2 tablespoons chili powder (more will be spicier)
  • 2 tablespoons cumin
  • 1 tablespoon sugar (can sub brown or coconut sugar)
  • 1 teaspoon EACH: oregano and sea salt
  • A pinch of chili flakes (optional)
  • 2 15-ounce cans of beans (drained and rinsed - we like to use red kidney beans)
  • 2 cups frozen corn (you could use fresh but frozen is easy and works great)
  • Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
PREP
20M
SODIUM
1258MG
ESTIMATE
COMPLETE

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