This is the BEST recipe for a vegetarian chili crockpot. This chili crockpot is vegan, gluten-free, SO healthy, and loaded with veggies, spices, and 3 kinds of beans with the vegan option provided!
I want to present this chili to be the official gameday food for tailgating. It’s really weird to have a crush on a bowl of chili, but a bowl of this vegetarian chili crockpot will surely convert you. It’s glossy, has a perfect consistency, and most importantly has an incredible taste.
While you are not vegan – or even vegetarian – you may like to cook at LEAST one plant-based meal a week.
Mainly, because you feel like you don’t get NEARLY enough veggies in your diets.
From my favorite recipes when I’m really looking to load up on veggies: This vegetarian chili crockpot, it’s absolutely JAM-PACKED with vegetables.
Read on for a vegetarian slow cooker chili recipe.
EASY vegetarian chili crockpot RECIPE
Just sautée the vegetables and put all the ingredients in the crockpot in the morning. The slow cooker does all the work that allows vegetables to excrete their juices and absorb the flavor of spices. It’s the best vegetarian chili – not the best chili period I’ve ever had.
vegetarian chili crockpot RECIPE
If you skip the sour cream and cheese on top, you can prepare this vegan chili recipe.
LARGE BATCH CHILI RECIPE FOR FREEZING
A chili recipe is an easy way to make extra food for freezing. You can store it for up to 4 months in the freezer in an airtight container.
vegetarian chili crockpot FREQUENTLY ASKED QUESTIONS
This recipe is very flexible, so it’s perfect for meat-free nachos or vegetarian taco filling. You can also add meat substitutes such as soy chorizo or meat-free crumbles. Here are the answers to some questions I get about this vegetarian chili crockpot recipe!
Does chili need chicken or vegetable broth to not be too thick?
The answer is no! Vegetables release enough fluid to give this recipe the perfect consistency.
Can you eat the chili with noodles?
Absolutely I watch in the Midwest people eating chili for macaroni noodles. Adding noodles, especially elbow macaroni, to this recipe is one of my favorite modifications. Simply cook the noodles separately and add them when you are ready to eat. The origin of adding pasta is unclear, but some people think it dates back to the Great Depression as a way to stretch chili recipes so that they last longer.
Can you eat the chili with rice?
Yes! This chili recipe tastes good when served with rice! Simply cook the rice separately.
What type of onion should I use in chili?
Yellow onions are the most usual onion for chili. They become sweeter and softer when cooked and absorb spices, making them very tasty. You can top the chili with white or red onions, but I wouldn’t use them in the recipe itself because they don’t soften when cooked.
Can I add frozen meat crumbles to the chili?
Yes! You don’t have to let them thaw. Simply add them to the mixture before cooking.
Can I add soy chorizo to chili?
Yes! Simply add the chopped chorizo to the mixture before cooking.
Is it possible to use a 12-liter crockpot for chili?
Yes! You can double this recipe and it should fit in a 12-liter crockpot.
Do you put celery in chili?
Yes! Celery has an amazing taste in this chili recipe.
Can I use this chili recipe for tacos?
Yes! This recipe works great if you’re making meat-free tacos.
Can I use this chili recipe for nachos?
Yes! This recipe works very well for meat-free nachos. Simply spoon it over the tortilla chips and add the toppings of your choice.
MAKING VEGETARIAN CHILI IN AN INSTAPOT
You can speed up the cooking time of this vegetarian chili if you have an Instapot! cook the vegetables in the Instapot, then use the slow cooker option for four hours on high power.
WHY THIS IS THE BEST VEGETARIAN SLOW COOKING CHILI :
- This is a great tailgating recipe when prepared in advance in a crockpot.
- It is full of flavors and contains the perfect amount of liquid.
- Make an easy vegan chili if you omit grated cheese and sour cream.
- This meat-free chili is full of healthy vegetarian protein – I promise you don’t miss the meat!
- You can make a large amount of chili to freeze to enjoy later.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 10 servings 1x
Category: Main Dish
Method: Slow Cooker
vegetarian chili crockpot ingredients
- 1/2 cup olive oil
- 4 onions, chopped
- 4 cloves garlic, minced
- 4 celery stalks, cut 1/4 inches crosswise
- 4 yellow, red, or orange bell peppers, seeded and chopped
- 1 15.5 ounces cans black beans, rinsed and liquid drained
- 1 (16 ounces) can cannellini beans, rinsed and liquid drained
- 1 (16 ounces) can pinto beans, rinsed and liquid drained
- 1 (16 ounces) can kidney beans, rinsed and liquid drained
- 1 (14.5 ounces) can of diced tomatoes
- 4–6 tablespoons chili powder, depending on your preference
- 2 tablespoons dried oregano
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons distilled white vinegar
- 1 tablespoon hot sauce
How to Make vegetarian chili crockpot
- Heat olive oil during a large pan over medium-high heat. Add the onion and garlic and fry until softened, but do not acquire brown, for about 5 minutes.
- Add pepper and celery and fry until lightly brown and soft, about 5 minutes
- Set your slow cooker to low. Add beans, vegetables, diced tomatoes, vinegar, spices, and hot sauce. Stir to combine and cover. Cook on low heat for six to seven hours.
- you can Serve it with both shredded cheese and sour cream.
- Chili will keep in a compact container in the fridge for 5 days or in the freezer for up to 4 months.
The recipe will comfortably fill an 8-liter slow cooker and fill a 6-liter slow cooker almost to the top.
Instant Pot Option: Fry the vegetables in an instant pressure saucepan and then use the slow cooking option for 4 hours at the highest level.
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