Crockpot Vegetarian Chili
This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!
Equipment
Ingredients
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 (15-oz) can no-sugar added tomato sauce
- 1 (15-oz) can diced fire-roasted tomatoes
- 1 (15-oz) can black beans drained and rinsed
- 1 (15-oz) can kidney beans drained and rinsed
- 1 (15-oz) can pinto beans drained and rinsed
- 2 tsp kosher salt divided
- 1 tsp granulated garlic powder
- 1 tsp ground cumin
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tbsp fresh lime juice
- 2 tbsp hot sauce (optional)
optional toppings:
- Easy Guacamole
- Hot sauce, chopped onion, cilantro, jalapeno, avocado, sour cream, cheese, chips
Instructions
- To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
- Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.
Stove Top Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch Oven over medium heat. Add the onions and a pinch of salt, stirring until translucent, about 5 minutes.
- Add the bell pepper, carrot, and celery, and cook an additional 2-3 minutes, stirring occasionally.
- Add the tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Cook, covered, until the veggies are very tender and the chili has thickened, about 30-35 minutes, stirring occasionally.
- Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.
Notes
See blog post for ingredients swaps and modification ideas.
For low-sodium, use low- or no-sodium beans and tomato products.
Nutrition
Serving: 1 (of 6) | Calories: 246kcal | Carbohydrates: 47g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 729mg | Potassium: 973mg | Fiber: 15g | Sugar: 9g | Vitamin A: 5114IU | Vitamin C: 47mg | Calcium: 134mg | Iron: 5mg
