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Crockpot Vegetarian Chili Recipe

This nourishing meal is delicious and simple to make in the crockpot. Grab a helper for the chopping and enjoy a warm bowl of chili!

Makes 10-15 servings

Ingredients

  • 1 tablespoon olive oil

  • 1 green bell pepper, chopped

  • 2 onions, chopped

  • 4 cloves garlic, minced

  • 10 ounces fresh or frozen chopped spinach or kale, thawed and drained

  • 1 zucchini, chopped

  • 1 butternut squash, peeled and cubed

  • 6 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 (14.5 ounce) cans diced tomatoes with juice

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 2 (6 ounce) cans tomato paste

  • 1 (8 ounce) can tomato sauce, or more if needed

  • 1 cup vegetable broth, or more if needed

Method

  1. Place ingredients into a slow cooker. Stir until thoroughly mixed.

  2. Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

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