January 13, 2014
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Easy Homemade Crockpot Vegetarian Chili

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!

A recipe for vegetarian chili in the crockpot

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.

A recipe for vegetarian chili in the crockpot

Can you freeze this chili?

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.

A recipe for vegetarian chili in the crockpot

Enjoy!

 

Easy Homemade Crockpot Vegetarian Chili

A recipe for vegetarian chili in the slow cooker (or crockpot).
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Servings: 14

Ingredients

  • 1 yellow onion, diced
  • 1 ½ cups baby bella mushrooms stemmed wiped clean and cubed
  • 1 red bell pepper chopped
  • 1 yellow squash stem ends trimmed and cut into small dice
  • 3 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can corn kernels, drained
  • 2 (4.5 oz) cans diced green chiles, drained
  • 1 1/2 cups vegetable stock
  • 2 Tablespoons chili powder
  • 2 tablespoons oregano leaves
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons onion powder
  • 1 ¼ teaspoons seasoned salt or regular salt
  • 1 teaspoon ground black pepper
  • ¼ cup chopped fresh cilantro leaves
  • ½ cup water
  • ¼ cup cornmeal
  • Toppings: sour cream, chopped green onions, shredded cheese, and/or tortilla chips

Instructions

  • Add all ingredients to a crockpot except cilantro leaves, cornmeal, and water to a crockpot. Stir and season with salt and pepper.
  • Cover and cook on High for 4 hours or low for 6 hours.
  • 20-30 minutes before the chili finishes cooking, mix the cornmeal with water to make a paste. Then stir the paste into the crockpot. Add the chopped cilantro. Cook for a final 20-30 minutes.
  • Serve with sour cream, chopped green onions, shredded cheese, or tortilla chips as toppings, if desired.
If you make this recipe I'd love to hear in the comments!
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Dinner, Dinners, Fall, Freezer Friendly, Gluten Free, Soups, Super Bowl, Vegetarian
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