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Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

limeshmd

"Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese."
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Ingredients

7 h servings 160 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
  2. Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
  3. Cook on High for 6 to 8 hours.
  4. Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

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Reviews

Read all reviews 13
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Loved it! I used vegetable stock in place of cubes and water. My sister in law visited and is vegetarian, so I made this for dinner, my husband and a few other guys want meat. Cooked sirloin on ...

Made today. Left out turmeric as I didn't have it. I had a green pepper that needed to be used up so diced it and added. Used 2 tsp. veg granules as I didn't have cubes. I didn't have fresh ...

Tastes great and is very filling. My husband loves spicy food but I don't, so I cut the chilli powder in half and it still gives a great kick without burning my mouth.

Easy prep for this chili. I did use a small amount of the coconut milk and it did make it more tasty and creamy. I used a little less of the ground red pepper as my taste is less spicy . I serve...

Great recipe!! Just the right balance of sweet, savory, and spice! Thanks so much for sharing it with all of us!

I didn't have everything on hand but improvised with whatever I had in the cupboard. I had coconut milk, but won't use it again. I think it made the chili slightly sweet and I prefer savory. I d...

The baked beans make it almost too sweet when having it for a second night

Best chilli I've ever tasted! Yum!

Made it for a party, and everyone loved it. I think the coconut milk is a must, I added the whole can. Very delicious!

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