Crock Pot Vegetarian Chili (Slow Cooker)
This Vegetarian Chili is easy to make in the Crock Pot or slow cooker. It's high in protein and low in fat!
Servings 8 servings
Calories 175kcal
Equipment
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)
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.
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.Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 175mg | Potassium: 836mg | Fiber: 10g | Sugar: 6g | Vitamin A: 4608IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 5mg