Crock Pot Vegetarian Chili
The ultimate comfort food, Crock Pot Vegetarian Chili is a hearty, fulfilling dish packed with flavor. Loaded with beans, vegetables, and spices, it’s an easy weeknight dinner that can feed a crowd. Perfect for meal prep or a cozy gathering, make it tonight!
Equipment
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 can Chickpeas (drained and rinsed, 14 ounces)
- 1 can Black beans (drained and rinsed, 14 ounces)
- 1 can Kidney beans (drained and rinsed, 14 ounces)
- 1 can Fire-roasted diced tomatoes (14 ounces)
- 1 can Crushed tomatoes (14 ounces)
- 1 cup Frozen corn kernels
- 1 cup Water
- 3/4 cup Onion (diced)
- 1 each Red pepper (diced)
- 1/2 cup Celery (sliced)
- 2 tablespoons Tomato paste
- 6 teaspoons Chili powder
- 1 tablespoon Garlic (minced)
- 2 teaspoons Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Sea salt
- 1/4 teaspoon Cayenne pepper
- Pinch Black pepper
- 2 each Bay leaves
- 1 cup Parsley (minced)
Instructions
- Add all the ingredients, except the parsley, into your Crock-Pot and stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 7 to 8 hours.
- When ready to serve, remove bay leaves, stir in the parsley and enjoy.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: This chili freezes wonderfully. Place in a freezer-safe container and it should last up to 3 months.
- Pairing: Serve with crusty bread or over rice for a heartier meal.
- Spice it up: If you love heat, consider adding jalapeños or a splash of hot sauce when serving.
- Make it a meal: Add toppings like shredded cheese or avocado for extra flavor and texture.
- Health boost: Sneak in more veggies like zucchini or carrots for added nutrition.