Crock Pot Vegetarian Chili

Name: Crock Pot Vegetarian Chili
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: 6 serving
Ingredients: 16 oz can organic chopped tomatoes; 64 oz vegetable broth; 6 cups raw mixed beans; 2 tablespoons olive oil; 1 onion, minced; 4 cloves garlic, minced; 4 celery stalks, chopped; 4 carrots, chopped; 1 bell pepper, diced; 1 tablespoon chili powder; 1 1/2 tablespoons cumin; 2 teaspoons kosher salt; 1 teaspoon sweet paprika

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Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
Servings
6
Calories
320 kcal
Course
Main Course
Cuisine
American

Crock Pot Vegetarian Chili

Soren Carlson

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A hearty and delicious chili is always welcome on our menu. This vegetarian chili basically makes itself in your crock pot!

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Ingredients

Servings

16 oz can organic chopped tomatoes
64 oz vegetable broth 2 cartons
6 cups raw mixed beans (lentils, yellow split peas, white beans) (If using large beans, soak the night before)
2 tablespoons olive oil
1 onion, minced
4 cloves garlic, minced
4 celery stalks, chopped
4 carrots, chopped
1 bell pepper, diced
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons kosher salt
1 teaspoon sweet paprika

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Instructions

Place the first 3 ingredients in the Crock Pot.
Heat olive oil in a pan over medium heat and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot, add the remaining ingredients and stir to combine.
Cook on low for 10 hours or high for 5-6 hours.
* for an added boost of nutrition add 2 cups of sliced kale or chard in the last hour of cooking.
** serve with hot sauce if you want your chili spicy.

Notes

To Freeze: Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.
To Freeze: Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.