Crock-Pot Vegetarian Chili

By Taylor Kiser Jump to Recipe

This thick, hearty, and gluten-free Crock-Pot Vegetarian Chili will fill your home with comfort and flavor. Set it, forget it, devour it!

It’s a peculiar thing how, in our everyday cooking, we often overlook the humble bean. When we think of healthy food, fruits and vegetables immediately come to mind, yet we fail to consider the many wonders of what can rightly be called a superfood. Chock-full of nutritional benefits, beans should really be included in our diet at least a few times a week. Not only are they a fantastic source of fiber, keeping us fuller for longer, curbing cravings, and aiding in weight management, but they also boast a low carbon footprint and are incredibly budget-friendly.

Perhaps most impressive of all, beans are versatile and delicious! With roughly 400 varieties to choose from, there are ample opportunities to experiment with all kinds of dishes—from bean burgers to soups and stews! Today’s Crock-Pot vegetarian chili is a prime example of just how flavorful beans can be. Loaded with goodness and brimming with bold, rich flavors, this easy one-pot meal gives its meaty cousin a real run for its money!

Is This Crock-Pot Vegetarian Chili Healthy?

You better believe it! Low in calories yet packed with fiber, this chili fills you up without weighing you down. Pairing it with a healthy whole grain like brown rice ensures the meal includes all essential amino acids, creating a complete protein source. The recipe contains no added oils or fats (which many of us tend to overconsume) and is made entirely with whole ingredients, making it an ideal option for those following a whole-food, plant-based diet.

So What Can You Do With Beans?

First, a small clarification. All beans are legumes, but not all legumes are beans. The word ‘legumes’ is an umbrella term that refers to peas, beans, and pulses (such as lentils). Chickpeas (used in this recipe and also called garbanzo beans), for example, are legumes, but they are not classified as beans like black beans or kidney beans.

Now that we have that out of the way, let’s reword the question: What can we do with legumes? Well, where to begin? They can all be added to soups and stews for a boost of fiber and protein. Eating a salad or grain bowl? Throw in some edamame beans, chickpeas, or lentils. Make homemade hummus with chickpeas, tahini, lemon juice, and olive oil. Ever tried mixing pasta and legumes? They do it in Italy in traditional dishes such as pasta e ceci (pasta with chickpeas) or pasta e fagioli (pasta and beans)! Legumes can be used in burgers and falafel, but they can also be stuffed into wraps. Baking? Did you know that you can make brownies with black beans? In the mood for a snack? Roast some chickpeas with a little oil and some spices. The (super healthy!) possibilities are endless!

Serving Suggestions

A robust slice of Easy Vegan Cornbread With Applesauce will go down a treat with a bowl of Crock-Pot vegetarian chili. Crumble in some Air-Fryer Tortilla Chips, or serve the chili with a dollop of Guacamole Salsa or Sour Cream Dip.

Recipe

Crock-Pot Vegetarian Chili

4.89 from 9 votes

Print Rate

Serves: 8 People

Prep: 15 minutes minutes

Cook: 4 hours hours

Total: 4 hours hours 15 minutes minutes

Ingredients

• 1 can chickpeas (drained and rinsed, 14 ounces)
• 1 can black beans (drained and rinsed, 14 ounces)
• 1 can kidney beans (drained and rinsed, 14 ounces)
• 1 can fire-roasted diced tomatoes (14 ounces)
• 1 can crushed tomatoes (14 ounces)
• 1 cup frozen corn kernels
• 1 cup water
• 3/4 cup onion diced
• 1 red pepper diced
• 1/2 cup celery sliced
• 2 tablespoons tomato paste
• 6 teaspoons chili powder
• 1 tablespoon garlic minced
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• Pinch of pepper
• 2 bay leaves
• 1 cup parsley minced

Instructions

• Add all the ingredients, except the parsley, into your Crock-Pot and stir to combine.
  
• Cover and cook on HIGH for 4 hours or LOW for 7 to 8 hours.
  
• When ready to serve, remove bay leaves, stir in the parsley and enjoy.
  

Nutrition Info:

Calories: 210kcal (11%) Carbohydrates: 41g (14%) Protein: 10.7g (21%) Fat: 1.3g (2%) Saturated Fat: 0.2g (1%) Sodium: 825mg (36%) Fiber: 11.7g (49%) Sugar: 5.6g (6%)

Nutrition Disclaimer

Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.

Author: Taylor Kiser

Course:Dinner

Cuisine:American

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