Slow Cooker Vegetarian Chili is as easy as it gets and so delicious. Dump everything into your crockpot then walk away while your dinner cooks itself. Leftovers taste amazing and it freezes very well. This is the ultimate easy, healthy dinner recipe!
Ingredients
2 28-ouncecans of whole tomatoes and their juice
3stalkscelery, diced
2bell peppers, diced
2mediumcarrots, diced
1largeonion, diced
4clovesgarlic, finely minced
1-2tablespoonschili powder, more will be spicier
2tablespoonscumin
1tablespooncoconut sugar, can sub brown sugar
1teaspoonEACH: oregano and sea salt
A pinch of chili flakes, optional
215-ouncecans of beans, drained and rinsed - we like to use red kidney beans
2cupsfrozen corn, you could use fresh but frozen is easy and works great
Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
Instructions
Empty the cans of tomatoes into your slow cooker and use a potato masher to roughly chop them up.
2 28-ounce cans of whole tomatoes and their juice
Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, coconut sugar, oregano, salt, and chili flakes and stir well. Cover and turn on your slow cooker for 5-6 hours on high or 8-10 hours on low.
3 stalks celery, 2 bell peppers, 2 medium carrots, 1 large onion, 4 cloves garlic, 1-2 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon coconut sugar, 1 teaspoon EACH: oregano and sea salt, A pinch of chili flakes
Put the lid on and turn on your slow cooker on for 5-6 hours on high or 8-10 hours on low.
Stir in the beans and corn and let them sit for 10 minutes to warm through. Season to taste with sea salt.
2 15-ounce cans of beans, 2 cups frozen corn
Serve the slow cooker vegetarian chili in a bowl with any or all of the optional toppings.
Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
Notes
You can put the beans and corn in at the beginning, but both will be very soft by the end of cooking. The chili tastes best if they're added at the end and allowed to warm through.