This Crock Pot Vegetarian Chili is a staple recipe in our family! It’s a super easy healthy chili recipe – just dump all the ingredients in your slow cooker, set it and forget it, and in a few hours you’ll have a delicious meal to warm you up from the inside out!
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Can you believe we’re more than halfway through January 2017 already?? It feels like it was just a few days ago that we were watching the New Years fireworks and enjoying the prospect of a fresh new year. I don’t know about you, but our first few weeks of 2017 have been good but full of challenges. We just can’t seem to shake whatever this silly virus is and it just keeps hanging on in the form of a cough we just can’t quite seem to get rid of!
I’ve been doing my best to continue with life as normal, playing outside in the gorgeous winter weather with the kids and trying to enjoy winter while it’s here. But I’m finding myself more tired than I usually am as my body fights this cold and I’m using it as an excuse to pull out my slow cooker as many days of the week as I possibly can. And to drink tea. Lots of tea!!
I used to have a love-hate relationship with my Crock-Pot and so for several years I hardly used it and it sat collecting dust in the bottom of my kitchen cupboard – quite frankly I don’t know what I was thinking…I’d just had a baby, I was completely exhausted, and I wasn’t using pretty much the best kitchen tool ever invented!! Needless to say, my Crock-Pot and I are now on speaking terms again and I don’t quite know what I would do without it these days!!
I love trying new recipes in the slow cooker and adapting my favourite stove-top recipes into slow cooker versions to save myself some time and headache on those busy days. I’ve made different versions of this Crock Pot Vegetarian Chili for years and this latest version is by far my absolute favourite one yet! It’s so easy to throw together and the flavours are amazing. And it’s so chunky and meaty you won’t even miss the meat!
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I’m not a huge fan of kidney beans, and I absolutely adore white beans of all kinds so that’s why I didn’t include kidney beans in this Crock Pot Vegetarian Chili recipe. But feel free to swap out the white beans for kidney beans if you prefer, and even add other beans if you desire; black beans would be delicious in this chili, and even a couple handfuls of chopped sweet potato would be amazing (just be sure to add a little extra vegetable stock in that case!). The possibilities really are endless!
One of our favourite ways to enjoy this chili is by itself, but I’ve also shared another amazing idea that you’ve GOT to try!! These Vegetarian Chili-Stuffed Sweet Potatoes make a delicious meal any night of the week and they’re my kids’ favourite way to enjoy this Crock Pot Vegetarian Chili!
Looking for more delicious meal ideas? CLICK HERE for a list of all my favourites!
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I hope you enjoy this recipe! Let me know in the comments below if you’d like to see more Crock Pot recipes on thebusybaker.ca!
Looking for more delicious and healthy soups like this? Try these:
- Slow Cooker Dairy Free Creamy Carrot Ginger Soup
- Crock Pot White Bean French Onion Soup
- Slow Cooker Minestrone Soup
- Slow Cooker Chicken Noodle Soup
- Easy Healthy Roasted Vegetable Soup
- Butternut Squash Red Lentil Soup
- Rustic Italian Sausage Tortellini Soup
- Best Ever One Pot Beef Stew
- 25 Comforting Winter Soup Recipes in one post!
- Crock Pot French Onion Soup with White Beans
- Instant Pot Beef and Bean Chili
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Crock Pot Vegetarian Chili (Slow Cooker)
Recipe: Equipment
Recipe: Ingredients
- 800 ml diced tomatoes
- 400 ml canned brown lentils rinsed (or cooked from dry)
- 400 ml white beans rinsed
- 3 medium carrots diced
- 1 cup chopped celery
- 2 small yellow onions diced
- 3 cloves garlic minced
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 tablespoon chili powder not the spicy variety
- 2 teaspoons smoked paprika
- 1 cup vegetable stock
- salt and pepper to taste
- shredded cheese chopped cilantro, etc. for serving (optional)
Recipe: Instructions
- Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
- Add the vegetable stock and stir well.
- Cover, and cook on high for 3 hours or on low for 5-6 hours.
- Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.
Recipe: Notes
Storage Instructions
Store any leftover chili in the fridge for 2 daysFreezer Instructions
This recipe freezes well and can be stored in an airtight container in the freezer for up to one month. No-Fail Tips Depending on the water content of the vegetables you use, feel free to add a little bit more or less vegetable stock to achieve the consistency you desire.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi! Are the white beans dry or canned in your slow-cooker chili recipe?
I use canned white beans in this recipe, just because they’re softer and I have little ones. If you like to prepare your beans from dry, just soak and cook them well prior to using them in the recipe 🙂
Thank you! Can’t wait to try this–sounds delicious!
That looks great! I’m going to try it.Love the recipe
Omg! Thank you SO much! I made this at home and it was delicious! A lot of other veg chili recipes seem very complicated. This one is easy peasy and SO worth it. It also was VERY inexpensive and will last a few days
thanku
So glad you liked it! Thanks for the feedback!
Making it for chilli day tomorrow at work, excited for the result. Wish me good luck 🙂
How many servings does this recipe make?
About 6-8 depending on the size 🙂
based off of your nutritional information – have you made it 6 serves or 8?
This recipe serves 8.
I just made this recipe today and it is the BEST!!! I think this has been my favourite soup/stew that I have made in a crock pot! I am a university student so I really needed a low cost, and easy to prep recipe and I couldn’t be happier with the outcome! This is my new go-to! Thank you!!!
I’m so glad you loved it! 🙂
Very excited to make this recipe tomorrow! Forgive me, but I just moved here and I’m used to different measurements and cooking conversions…is 800 ml of tomatoes the equivalent of two regular sized cans? The tomatoes I purchased are labeled as 400 grams per can, but I couldn’t figure out the conversion to ml
Yes, two regular sized cans are great 🙂
Thank you so much – Very tasty and easy to make. I modified it slightly by adding broccoli and peppers too and using less veg stock.
So glad you enjoyed it! Thanks! 🙂
This is great, easy for a not-so-experienced cook like myself! My 7 year old and 8 month old baby really enjoy it as well. I’ve been making it regularly for about a year now. Sometimes I add in some corn for fun!
Thanks for sharing.
Cheers,
Kelly
Thanks so much! Glad you love it!
I like the sounds of this one. Does it stay runny after its done? How do u deal with that if it does? Lid off for the last hour or so?? Please reply, no one else ever does. Or maybe it goes to spam lol
Hi Susan, I’ve never had an issue with this chili being runny so you should be able to follow the recipe as directed. You could always reduce it on the stove, if absolutely necessary, but I doubt you’ll have that problem. Have a great day!
Hi when reading the nutritional info it says 1397 kcal, is this per serve or total recipe?
Thank you for your reply
Usually is by portion, but this time is 1397 calories for the whole recipe. You’re welcome!☺️
First thing I cooked in my crock pot and it was tasty! I reduced the quantities by half as I don’t need such a large amount but I did find I did need roughly the same amount of stock to get the right consistency, at least for my own taste.
So glad you enjoyed it!