vegetarian crock pot chili

about this recipe

gluten-free dairy-free vegan

This hearty 3-bean chili is full of vegetables and uses common pantry staples. An easy chop-and-drop recipe that's perfect for dinner on busy weeks!

reader reviews

"Yummmmmm! My favorite vegetarian chili recipe I’ve tried and not too spicy" - Erin

"Definitely will make again, and the prep was maybe 10 minutes max. So easy and flavorful – this is perfect for a weeknight meal!" - Jen

ingredients:

onion red bell pepper carrot celery tomato sauce fire-roasted tomatoes black beans kidney beans pinto beans chili powder garlic powder cumin smoked paprika lime juice salt

STEP 1:

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Dice the onion, red bell pepper, carrot & celery and add all your veggies to a 6-quart slow cooker

STEP 2:

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Drain & rinse the canned pinto beans, black beans and kidney beans. Then dump them into the slow cooker too.

STEP 3:

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Add your canned tomato sauce, canned diced tomatoes & spices. Then stir to combine.

STEP 4:

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Cover and cook on high for 4-5 hours or on low for 6-7 hours (or until the vegetables are tender).

STEP 5:

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Uncover & stir in the lime juice. Taste and add more salt if desired. Serve as is or with any toppings you like!

hot sauce chopped onion fresh cilantro jalapenos avocado guacamole sour cream shredded cheese cornbread chips

optional toppings:

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