-->

Crockpot Vegetarian Chili

This Crockpot Vegetarian Chili is vegan, gluten free, full of flavor, and loaded with veggies and three kinds of beans. It's so hearty and delicious, it will even satisfy the meat eaters in your family!

Crockpot Vegetarian Chili: Veggies First, Then Dessert

Now that Fall is here and the temps are starting to drop, I've pulled out my trusty crockpot to slow simmer soups, stews, and chili all day long. I love cooking a big batch of soup, and eating it throughout the week. Batch cooking at it's finest.

If my husband and I can't eat it all, most of them are freezer friendly, so I can divide it into individual servings and freeze it for a future meal. Or I'll share it with a family member or friend. Who doesn't like receiving a nice, home cooked meal once in awhile?

It couldn't be easier to make either. The hardest part is chopping some veggies, and opening a few cans.

Slow Cooker Vegetarian Chili - Veggies First, Then Dessert

I have to brag on this chili a little bit. My husband is a diehard carnivore, if it doesn't have meat, he isn't touching it. But, as this delicious chili was simmering all day long, the smells drifting through our home were amazing.

My husband works as a small engine mechanic from his garage, (he can fix just about anything though), so he comes inside throughout the day. He kept saying whatever I was cooking smelled delicious, but when he found out it was vegetarian, he turned his nose up and said no thank you.

Slow Cooker Vegetarian Chili: Veggies First, Then Dessert

So I promised I would make him a batch of his favorite chili that contained meat. Well, just as I was getting ready to make it, he came in and said he was starving, and couldn't wait any longer, so he would try my vegetarian version. *gasp* I was shocked, but happy to say the least.

Guess what? He LOVED it! So much so that he devoured TWO bowls of it. I have to admit that I gloated a little bit, and told him not to be so quick to judge vegetarian recipes in the future. He promised he wouldnt, but I know my husband, so we'll see.

Technically this is a vegan chili, but I used the word vegetarian in the name of the recipe, because I thought Crockpot Vegetarian Chili sounded better. :) I hope you enjoy this as much as we did, and happy chili season!


Printable recipe

Crockpot Vegetarian Chili

Ingredients

1 (16-ounce) can navy beans, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable broth
1 (4 ounce) can tomato sauce
1 1/2 tablespoons chili powder, or to taste
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon salt, or to taste
1/2 teaspoon fresh ground black pepper

Directions

Add all of the ingredients to a crockpot/slow cooker.
Stir to combine and cook on High for 4 hours, or Low for 8 hours.
Top with your favorite toppings: cilantro, chopped green onion, vegan shredded cheese, vegan sour cream, etc.
Serve with cornbread, crackers, or tortilla chips.

Serves 6 to 8

April's tips:
  • I used a 6 quart crockpot to prepare this recipe.
  • Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
  • Looking to switch up the leftovers? Use it as a topping for nachos or baked potatoes!
  • This chili is loaded with protein from the beans. If you'd like even more, serve it with quinoa.


Love it? Pin it!

Crockpot Vegetarian Chili - Veggies First, Then Dessert


Did you make this recipe?

Tag @veggiesfirstthendessert on Instagram and hashtag it #veggiesfirstthendessert


Shared with some of these Blog Parties.

April

April is a vegetarian home cook living with her carnivore husband. She loves creating delicious vegetarian recipes, that help multi-vore families like hers keep the peace.

8 comments:

  1. Looks delicious! Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you'll be sharing next week. Pinning!
    Robin😊

    ReplyDelete
    Replies
    1. Thank you for pinning it Robin, looking forward to next week's party. :)

      Delete
  2. I love that your husband had two helpings, April! That's brilliant! Your recipe sounds delicious, and it's perfect comfort food for fall. I'm always looking to increase the number of vegetarian (and vegan) meals we eat. Thank you so much for sharing this post with Hearth and Soul. I’m featuring it at the party this week. Hope to ‘see’ you there! Wishing you a wonderful week.

    ReplyDelete
    Replies
    1. I was really surprised at how quickly my husband changed his mind, about not liking meatless recipes. This chili will definitely be on our monthly menu during the winter months. Thanks so much for featuring it at your weekly party, and I hope you have a great week too.

      Delete
  3. This sounds great! It's such a good feeling when someone admits that the meal you made is delicious and satisfying "even though" it has no meat. My standard main dish to bring to a potluck is Honey Baked Lentils--which can be made with maple syrup for strict vegans who don't eat honey.

    ReplyDelete
    Replies
    1. I was so happy to hear my husband say he enjoyed the chili, it was a huge milestone for him. Your honey baked lentils sound interesting Becca, i'll have to check them out!

      Delete
  4. Thanks for sharing at the Fabulous Friday Linky Party April! Come by and join us again this week >> https://abiggreenhouse.com/the-super-fabulous-friday-linky-party-5/
    Erin- Big Green House

    ReplyDelete