Slow-Cooker Vegetarian Chili

slow cooker vegetarian meals

I’ve made quite a few dishes here at The Chic HQ, and they all get tested and eaten to make sure they’re up to standards. This recipe has the honor of being called Rachel’s favorite dish I’ve made. Slow-Cooker Vegetarian Chili is super easy to make! It’s the perfect healthy meal for any night of the week.

how to make veggie chili

The best part of this recipe is that you just throw everything into your slow-cooker, cover it, and let it cook for hours, without any work from you! Isn’t that awesome?!

easy vegetarian meals

After it cooks for hours and hours, and the sweet potatoes are tender, you can serve it up in large bowls. Top it with your favorite chili toppings, like cheese, sour cream, and scallions!

slow cooker vegetarian chili
Slow-cooker Vegetarian Chili
Serves 6
This slow-cooker vegetarian chili is super easy to make. Just combine all the ingredients and cook it low and slow for several hours. Dinner in no time!
Write a review
Print
Prep Time
5 min
Cook Time
3 hr
Total Time
3 hr 5 min
Prep Time
5 min
Cook Time
3 hr
Total Time
3 hr 5 min
Ingredients
  1. 1 yellow onion, diced
  2. 2 garlic cloves, minced
  3. 1 green bell pepper, diced
  4. 1 (15oz) can kidney beans, rinsed
  5. 1 (15oz) can black beans, rinsed
  6. 1 (14oz) can crushed tomatoes
  7. 1 cup water
  8. 1 large sweet potato, diced
  9. 1 teaspoon salt
  10. 1 teaspoon black pepper
  11. 1/2 teaspoon paprika
  12. 1/2 teaspoon cumin
  13. 1/2 teaspoon cinnamon
  14. 2 teaspoons unsweetened cocoa powder
  15. cheese, for topping
  16. sour cream, for topping
  17. radishes, for topping
Instructions
  1. Combine all of the ingredients (except for the toppings) in the bowl of a crock pot. Stir to completely combine and cover. Cook on low for 6 hours or on high for 3 hours.
  2. Serve with desired toppings. Enjoy!
The Chic Site http://thechicsite.com/

7 Responses to “Slow-Cooker Vegetarian Chili”

  1. Cina

    Hi,
    I am about to try your veggie-chili-recipe, still a tad hesitant about the cocoa powder.^^
    You use canned beans, so I assume they are pre-cooked. Have you ever tried it with dried ones and if, do they get very mashy in those 3-6 hours?

    Cina 🙂

    • Rachel Hollis

      Hi Cina,
      You don’t have to use the cocoa but it does add a really cool flavor! I haven’t made it with dried beans before but if you are going to use them have you cooked with dried beans before? I haven’t, but I’m almost positive you have to soak them before you cook them. I hope you like the recipe!

    • Amber

      I have used dry beans in a different slow cooker recipe without soaking them and they were still hard when it was done cooking. Soaking them might help though!

  2. Lindsay

    Don’t fear the cocoa powder! I used “raw cacao” powder which is apparently different according to google, but it still tasted yummy! I also LOVED that I had all the spices (and I’m only 23–just starting out). My grocery list was 1 sweet potato, 1 bell pepper, the 2 cans of beans and 1 can crushed tomatoes (I had the onions and garlic). If you’ve never meal prepped before, this is such an easy one to try! In three hours, you’ll have 3-4 lunches ready to go! (Maybe even more, but I’m a hungry girl…)

    Rachel or other site people: anyone happen to have the nutrition facts on hand? I suppose I can figure it out if I haaaave to 🙂

    • Rachel Hollis

      So happy you liked it Lindsay. We’re pretty terrible at figuring out nutrition facts but if you do please let us know. 😉

×