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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.