Slow Cooker Vegetarian Chili Recipe

Slow Cooker Vegetarian Chili Recipe

How To Make Slow Cooker Vegetarian Chili

Warm-up your stomach with a bowl of slow cooker vegetarian chili. Kidney beans, onion, and chili cooked in tomato sauce and spices, this is one hearty meal.

Preparation: 10 minutes
Cooking: 4 hours
Total: 4 hours 10 minutes

Serves:

Ingredients

  • 1cupuncooked farro,or quinoa
  • 1red or yellow onion,medium, peeled and diced
  • 4garlic cloves,minced
  • 1chipotle chili in adobo sauce,chopped
  • 15ozdark red kidney beans,rinsed and drained
  • 15oztomato sauce
  • 14oztomatoes,diced
  • 15ozlight red kidney beans,rinsed and drained
  • 4ozgreen chiles,chopped
  • 4cupsvegetable stock
  • 1cupbeer,or you can just add extra vegetable broth
  • 2tbspchili powder
  • 1tbspground cumin
  • 1tspsalt
  • 1tspsugar
  • ½tspblack pepper

Instructions

  1. Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on High for 3 to 4 hours or on Low for 6 to 8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.

  2. Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

  3. In a small pot, cook the farro or quinoa in the vegetable stock according to package directions until it is cooked through.

  4. Meanwhile, as the farro or quinoa are cooking, heat 1 tablespoon olive oil in a separate large stockpot over medium-high heat.  

  5. Add diced onions and saute for 4 to 5 minutes until soft and translucent. Add all of the remaining ingredients excpet the vegetable stock and farro (or quinoa), and stir to combine.

  6. Continue cooking until the chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Once the quinoa or farro is cooked, add it (along with any extra vegetable stock) to the chili and stir to combine. Taste, and season with additional salt and pepper or seasonings if need be.

  7. Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Nutrition

  • Calories: 494.34kcal
  • Fat: 2.48g
  • Saturated Fat: 0.37g
  • Monounsaturated Fat: 0.43g
  • Polyunsaturated Fat: 1.22g
  • Carbohydrates: 92.13g
  • Fiber: 21.38g
  • Sugar: 9.36g
  • Protein: 29.42g
  • Sodium: 746.33mg
  • Calcium: 136.19mg
  • Potassium: 1967.17mg
  • Iron: 9.89mg
  • Vitamin A: 129.32µg
  • Vitamin C: 57.89mg
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