4.9 from 27 votes
Crock-Pot Vegetarian Chili
This thick, hearty, and gluten-free Crock-Pot Vegetarian Chili will fill your home with comfort and flavor. Set it, forget it, devour it!
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 People
Calories: 210 kcal
Course:
Dinner
Cuisine:
American
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 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 of pepper
- 2 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.
Cup of Yum
Nutrition Information
Calories
210kcal
(11%)
Carbohydrates
41g
(14%)
Protein
10.7g
(21%)
Fat
1.3g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
0.2g
Sodium
825mg
(34%)
Potassium
665mg
(19%)
Fiber
11.7g
(47%)
Sugar
5.6g
(11%)
Vitamin A
22IU
(0%)
Vitamin C
66mg
(73%)
Calcium
16mg
(2%)
Iron
17mg
(94%)
Nutrition Facts
Serving: 8People
Amount Per Serving
Calories 210
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 10.7g | 21% |
| Fat | 1.3g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 825mg | 34% |
| Potassium | 665mg | 14% |
| Fiber | 11.7g | 47% |
| Sugar | 5.6g | 11% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 66mg | 73% |
| Calcium | 16mg | 2% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.