Vegetarian Crock Pot Chili

There are a few pre-requisites for this one… you need to like beans, and you need to like a “meaty” (so-to-speak) chili.  For the past two years or so I haven’t eaten red meat, and even though I eat plenty of lean meat sources to get my protein, there’s only so much chicken a girl can eat before you feel like you might turn into one.  Omitting red meat is a personal choice but choosing leaner cuts of red meat in moderation can definitely be part of a healthy diet :)

Anyway, back to beans.  I’ve really grown to love beans, especially cannelini beans, those are my favorite.  They are also a great source of protein and fiber. This chili was very hearty and filling without the ground beef, even a meat lover will enjoy it (I promise- I tested it on one!).  The best part is this recipe is SO easy.  You can pop it in the crock-pot in the morning and it’s all ready when you get home at night.  It also made a TON, I filled a freezer bag with at least 3-4 servings in it for a night that I can’t cook.  Here’s a picture to show you the amount (and I have a pretty big crock pot!)…

Enjoy, and make it soon while the weather is still chilly! (ha.. no pun intended!)


2 medium carrots, sliced
1 white onion, diced
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans (chick peas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
3/4 cup frozen corn, thawed (mine was still frozen when I put it in and it was fine that way too)
2 (14.5 ounce) cans no salt added diced tomatoes
1 (14.5 ounce) can no salt added tomato sauce
2 tablespoons chili powder
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
salt and pepper, to taste
dash of ground red pepper


  1. Heat olive oil in pan.  Once pan is hot, cook sliced carrots and onion until tender.
  2. Add all of the ingredients (including the cooked onion and carrots) into the slow cooker and stir until combined.
  3. Cook on low for 6-8 hours, stirring occasionally.

One thought on “Vegetarian Crock Pot Chili

  1. Pingback: Spicy Vegetarian Chilli Recipe « FastFoodMom (FFMs)

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