As promised, here’s the Vegetarian Chili recipe that some many of you spotted in my latest WIAW post! I don’t make chili all that often, but I’ve started to see it pop up around the blog world since colder weather is approaching so I thought it was appropriate for me to make some too. And quite honestly, we REALLY needed to go to the grocery store so this was a the perfect way to clear a little room in the pantry and use up some veggies that were headed past their prime.
Remember that this is not a firm recipe. SO many substitutions can be made. Use a different kind of beans, add more beans, use less beans, use chickpeas, use lentils, add some ground turkey, use more chili powder, use less cumin….you get the idea! Get creative!
Crockpot Vegetarian Chili
Prep Time: 10 min
Cook Time: 4-6 hours
Keywords: slow-cooker soup/stew healthy vegetarian black beans sweet potato tomato
Ingredients (Serves 4-6)
- 1 can no salt added black beans
- 1 can no salt added kidney beans
- 1 c onion, chopped
- 1 bell pepper, diced
- 1 medium sweet potato, diced
- ½ c carrots, diced
- ½ c zucchini, diced
- 3 cloves garlic, minced
- 1 can fire roasted diced tomatoes
- 1 beer (I used Yuengling)
- 1 28 oz can no salt added crushed tomatoes
- ¼ c tomato paste
- 1 Tbsp cholula or other hot sauce
- 2 Tbsp Worcestershire
- ½ tsp cayenne pepper
- 2 1/2 Tbsp chili powder
- 1 Tbsp cumin
1. Add the first nine ingredients to the crockpot.
2. Add the crushed tomatoes, tomato paste, Worcestershire, cholulu and beer and stir to combine.
3. Add the spices, stir until well mixed and cook on low for 4-6 hours, until the sweet potatoes are tender.
4. Taste and adjust seasonings as needed.
I ended up adding a bit more cayenne and chili powder to ours after it cooked to give it a bit more kick. You could also add a jalapeno if you had one. For the cornbread, I used the recipe off the container but I’m not crazy about it. Anyone have a really good cornbread recipe?
And then, since this makes a fairly large batch of chili for just two people, we enjoyed the leftovers the next night in the form of chili tacos/burritos!
How do you feel about chili? Love it or hate it?
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Cara @ ChicMeetsHealthy says
Chili is my favorite! I just recently made one with lentils in it also. It was good. I love corn in mine. 🙂
[email protected] says
I love chili and the fact that there’s sweet potato in here. Watch the Worcestershire and beer and don’t top with cheese and it’s vegan!!
Susan (Oliepants) says
I absolutely love chili! I just went to a chili cook-off today and wished that there was a vegetarian option!
Parita @ myinnershakti says
I love chilli. It’s so comforting 🙂 I think I’m going to put a crockpot on my wedding registry!
Matt @ The Athlete's Plate says
Thanks for the great recipe!
Kristen @ notsodomesticated says
I love the idea of wrapping up leftovers in a tortilla with rice!! Very creative way of using leftovers!
This looks so good! Why the beer and I wonder if there is a substiution for it? I like my beer cold and in a glass :). Can’t wait to try it!
Alicia at AliGirl Cooks says
I really need to be in the mood for Chili, which doesn’t work out well because I like chili that’s simmered on the stove for awhile!
I love chili and am always mixing it up with different ingredients!
I have 2 go-to cornbread recipes; one is the basic one in the Joy of Cooking, the other is these Cooking Light cornbread bites: http://www.myrecipes.com/recipe/corn-bread-bites-10000001662909/