Slow Cooker Vegetarian Chili Recipe - Allrecipes.com
Slow Cooker Vegetarian Chili Recipe
  • READY IN 7 hr

Slow Cooker Vegetarian Chili

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs 40 mins
  • READY IN

    7 hrs

Directions

  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 More Reviews

Mar 29, 2015

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.

 
Aug 08, 2014

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

 

2 Ratings

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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