Crock Pot Vegetarian Chili
Vegetarian chili in the crock pot is a comfort food recipe that is sure to impress your family. It's easy to make meatless chili that tastes amazing with this recipe!
Servings: 10
Ingredients
- 2 15 oz cans of kidney beans, drained
- 2 15 oz cans of chili beans in sauce (not drained)
- 2 15 oz cans of fire roasted diced tomatoes with juices
- 14.5 oz sliced stewed tomatoes
- 6 oz tomato paste
- 5 cloves garlic minced
- 1 yellow onion diced
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 3 tablespoons cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a skillet, add the garlic, onion, and a splash of olive oil
- Cook over low to medium high heat for 10 - 15 minutes, until the onion is soft, stirring often to avoid burning
- While the garlic and onion are cooking, add the drained kidney beans, chili beans, fire roasted tomatoes, sliced stewed tomatoes, tomato paste, vegetable broth, chili powder, paprika, cumin, salt and pepper to a 6 quart slow cooker
- Once the garlic and onion are done, add them to the other ingredients in the crock pot and stir well
- Cook the chili on high for 3 - 4 hours or low for 6 - 8 hours
- Serve with fresh grated sharp cheddar cheese, sour cream, fritos, or your favorite toppings!
Notes
This chili is mildly spicy. For more heat, add more paprika.
Nutrition
Calories: 211kcal | Carbohydrates: 39g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1210mg | Potassium: 944mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1562IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 6mg