A recipe for easy homemade crockpot vegetarian chili (or in the slow cooker). This veggie chili recipe is made with black beans, kidney beans, and lots of vegetables. It’s thick, easy, homemade, and gluten free. All made in the crockpot! It’s a winner!
We use the William-Sonoma Chili Starter quite often. It’s incredible. But I got to thinking that it was about time I made her a vegetarian chili made 100% from scratch.
This was not the first time I have attempted to make homemade chili. I’ve had to make a lot of bad vegetarian chili’s. But I finally perfected it. A vegetarian chili crockpot version that’s so easy and 100% homemade!
This chili includes kidney beans and black beans for protein. Plus all kinds of vegetables. Like yellow squash, diced tomatoes, yellow onion, and mushrooms. Don’t let the mushrooms scare you away. My family couldn’t even tell they were in the mix. But you can definitely leave them out!
And I love that it’s made in the crockpot. The hardest part is opening all the cans.
Yes, chili is the perfect meal to freeze.
Portion the cooked chili into your desired serving size in airtight containers. Transfer to the freezer and store for up to 3 months. When ready to eat, thaw chili in the fridge or briefly under warm water to help loosen it from the containers. From there you can also reheat on the stove or in the slow cooker! Or you can reheat from frozen in the microwave.
Enjoy!