Best Slow Cooker Veggie Chili Recipes

Slow-cooker Veggie Chili (Rainbow Chili) image

Provided by jennifer warnke @bookofjen

Number Of Ingredients 19

8 ounce(s) dry black beans, sorted and rinsed
8 ounce(s) dry red beans, sorted and rinsed
8 ounce(s) dry northern beans, sorted and rinsed
1 tablespoon(s) olive oil
1 - large red onion, chopped
1 - leek, chopped (optional)
3 - green onions
4 - garlic cloves, minced
2 tablespoon(s) chili powder (..more to taste!)
1 teaspoon(s) cumin
2 teaspoon(s) oregano, dried
1 - sm red bell pepper, chopped
1 - sm yellow/orange bell pepper (..or half of each for added color!)
1 - green bell pepper, chopped
1 1/2 cup(s) frozen corn
28 ounce(s) can crushed tomatoes
1 package(s) (= 1 lb), tvp
- water to cover, plus, two vegetarian vegetable bouillon cubes
3/4 teaspoon(s) sea salt (..or to taste.)

Steps:

Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that's why I use a slow-cooker!).
When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
Serve with desired toppings.
Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!

Slow-Cooker Veggie Chili image

Provided by Pinay0618

Categories Stew

Time 8h25m

Yield 15 serving(s)

Number Of Ingredients 15

2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium sweet onion, diced
vegetable oil cooking spray
2 (8 ounce) packages sliced fresh mushrooms
1 large zucchini, chopped (1 1/2 cups)
1 yellow squash, chopped (1 cup)
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8 ounce) can tomato sauce
3 cups tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained
4 (15 ounce) cans pinto beans, black beans, great Northern beans or 4 (15 ounce) cans kidney beans, rinsed and drained
1 cup frozen whole kernel corn

Steps:

Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.

Nutrition Facts : Calories 219.9, Fat 1.3, SaturatedFat 0.2, Sodium 352.3, Carbohydrate 42.8, Fiber 12.9, Sugar 6.8, Protein 13.1