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Crock Pot Vegetarian Chili

This thick, hearty, and gluten free Crock Pot Vegetarian Chili will fill your home with comfort and FLAVOR! Set it, forget it, DEVOUR it!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 People
Calories 210kcal
Author FoodFaithFitness

Ingredients

  • 1 Can Chickpeas (drained and rinsed. 14 oz)
  • 1 Can Black beans (drained and rinsed. 14 oz)
  • 1 Can Kidney beans (drained and rinsed. 14 oz)
  • 1 Can Fire roasted diced tomatoes (14oz)
  • 1 Can Crushed tomatoes (14 oz)
  • 1 Cup Frozen corn kernels
  • 1 Cup Water
  • 3/4 Cup Onion, diced
  • 1 Red pepper, diced
  • 1/2 Cup Celery sliced
  • 2 Tbsp Tomato paste
  • 6 tsp Chile powder
  • 1 Tbsp Garlic, minced
  • 2 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Sea salt
  • 1/4 tsp 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 7-8 hours.
  • Stir in the parsley and DEVOUR!

Nutrition

Calories: 210kcal | Carbohydrates: 41g | Protein: 10.7g | Fat: 1.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.2g | Sodium: 825mg | Potassium: 665mg | Fiber: 11.7g | Sugar: 5.6g | Vitamin A: 22IU | Vitamin C: 66mg | Calcium: 16mg | Iron: 17mg