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5 from 5 votes

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!
Course Main Course
Cuisine Slow Cooker
Keyword Crock Pot Vegetarian Chili (Slow Cooker), Slow Cooker Vegetarian Chili
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 175kcal
Author Chrissie Baker (thebusybaker.ca)

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)
US Customary - Metric

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 days

Freezer 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