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

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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.

Reviews

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Delicious! I followed this recipe nearly the same, although instead of the crushed red peppers I used crushed cayenne pepper (I enjoy more heat). Next time I make this recipe, which will probab...

Made as is but used stock instead of bouillon and water. Delicious! This will be a new staple for us.

This was the best vegetarian chili I ever had. I used vegetable stock in place of the boullion and cut back on the red pepper as DH doesn't tolerate heat well. Otherwise made as-is.

very easy and not too spicy! My husband and I finished it all!

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