Vegetarian Slow Cooker Chili
When it comes to chili, meat is definitely optional. Since embracing the plant-based lifestyle, I have been experimenting with taking the meat out of my favorite recipes. This Vegetarian Slow Cooker Chili is filled with five different types of beans and is delicious even without the meat. I’m convinced that a bean chili recipe is the way to go.
Bean Chili Recipe
Anytime you find a recipe that is filled with beans and vegetables, you know it’s going to have some great benefits to it. Veggies and beans are filled with fiber and we know fiber can help your body tremendously. For one, fiber can lower your cholesterol. Fiber also takes longer to digest and helps keep you full longer so you don’t overeat.
How to Make Vegetarian Slow Cooker Chili
This Veggie chili recipe is filled with beans, five different beans to be exact. Here’s what you need:
- Dark Kidney Beans
- Light Kidney Beans
- Butter Beans
- Chili Beans
- White Beans
- Diced tomatoes
- Tomato Sauce
- Tomato Juice
- Red Onion
- White Onion
- Garlic
- Tomato Paste
- Olive Oil
- Pepper
- Chili Powder
First, in a skillet, heat up the onions in the olive oil. After the onions are just about soft and translucent, add the garlic and cook for about another minute. Season with the tomato paste, pepper, and chili powder. Remove from the heat. In the slow cooker, add all of the beans, tomatoes, tomato sauce and juice plus the cooked onion mixture and mix together. Set the slow cooker on low for 3 hours and let it do its thing.
Notes
- This recipe is vegetarian but you can add ground beef or ground turkey if you want. Just make sure you brown the meat with the onion mixture before you add it to the slow cooker.
- Top this chili with avocado, green onions, and cheese. If you want to go without the cheese or use a plant-based cheese you can do that too.
- Store in air-tight containers in the refrigerator or in the freezer. This chili can be kept in the freezer all winter long.
Similar Recipes
What is your favorite slow cooker recipe? Share it in the comments below. And if you make this Vegetarian Slow Cooker Chili, share your creations by tagging me on Instagram!
Vegetarian Slow Cooker Chili
This Vegetarian Slow Cooker Chili is filled with five different types of beans and is delicious even without the meat. I'm convinced that a bean chili recipe is the way to go.
Ingredients
- 1 can Dark Kidney Beans drained
- 1 can Light Kidney Beans drained
- 1 can Butter Beans drained
- 1 can Chili Beans drained
- 1 can White Beans drained
- 2 cans Diced Tomatoes
- 4 8 oz. cans Tomato Sauce
- 1 64 oz. bottle Tomato Juice
- 1 medium Red Onion diced
- 1 medium White Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Tomato Paste
- 2 tablespoons Olive Oil
- Pepper to taste
- 2 tablespoons Chili Powder
- Avocado, Green Onions, Cheese for topping
Instructions
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In a large skillet, heat up the olive oil. Sautee the onions until almost soft and translucent (about 4 minutes). Add the garlic and finish cooking for another minute. Season with the tomato paste, chili powder and pepper. Remove from heat.
-
In the slow cooker, add all five of the beans. Make sure you drain the beans before adding to the slow cooker. Add the onion mixture, diced tomatoes, tomato sauce, and tomato juice. Mix everything together.
-
Set the slow cooker for 3 hours on low. Make sure you stir the chili every 20-30 minutes.
-
Serve from the slow cooker and freeze or refrigerate any leftovers.
Recipe Notes
- This recipe is vegetarian but you can add ground beef or ground turkey if you want. Just make sure you brown the meat with the onion mixture before you add to the slow cooker.
- Top this chili with avocado, green onions, and cheese. If you want to go without the cheese or use a plant-based cheese you can do that too.
- Store in air-tight containers in the refrigerator or in the freezer. This chili can keep in the freezer all winter long.
