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Easy Vegetarian Chili
This Easy Vegetarian Chili recipe is a hearty and comforting dish packed with beans, vegetables and bold, savory spices. Just toss everything into the slow cooker and you'll have a delicious and satisfying meal ready to enjoy in the evening!
Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 30 mins
Servings: 6 servings
Calories: 503 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 tbsp oil
- 2 brown onions
- 4 cups Diced bell pepper
- 3 cups sweet potato peeled and cut into a small dice
- 2 cans kidney beans drained
- 2 Cans Black Beans drained
- 1 28oz can fire roasted tomatoes
- 3 tbsp Cajun Seasoning
- 1 tbsp tomato paste
- 2 tsp cocoa powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- sour cream, chopped cilantro, avocado, salsa, shredded cheese and tortilla chips to serve
Instructions
- Heat the oil in the bottom of the slow cooker over a medium high heat if you have a sear-and-stew model, or in a large skillet or frying pan. Add the onions and bell peppers, and cook until the onions are just starting to soften.
- Add the sweet potato, and continue to cook until the onions have some color on them, and the peppers and sweet potato have started to soften.
- Transfer the mixture to the slow cooker if you’re using a different pan.
- Stir in the beans, tomatoes, cajun seasoning, tomato paste, cocoa powder, salt and spices. Wash the leftover tomato juices out of the can and add them to the chili with a scant 1/4 cup of water. (If you have vegetable broth open in the refrigerator, use that instead.)
- Cook for 4 hours on high, or 6 hours on low. Check to see if more salt is needed before serving.
Cup of Yum
Notes
- The beans: You can use your favorite combination of beans in the chili, but black eyed peas can sometimes go hard in the slow cooker so should be avoided.
- The beans: You can use your favorite combination of beans in the chili, but black eyed peas can sometimes go hard in the slow cooker so should be avoided.
- Storage: This chili keeps in the fridge for up to 5 days, and freezes well in portions for up to 3 months.
- Storage: This chili keeps in the fridge for up to 5 days, and freezes well in portions for up to 3 months.
- Gluten free: This recipe can easily be gluten free by simply checking the labels for your canned items and cajun seasoning.
Nutrition Information
Calories
503kcal
(25%)
Carbohydrates
92g
(31%)
Protein
28g
(56%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
847mg
(35%)
Potassium
1699mg
(49%)
Fiber
29g
(116%)
Sugar
10g
(20%)
Vitamin A
14492IU
(290%)
Vitamin C
134mg
(149%)
Calcium
131mg
(13%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 92g | 31% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 847mg | 35% |
| Potassium | 1699mg | 36% |
| Fiber | 29g | 116% |
| Sugar | 10g | 20% |
| Vitamin A | 14492IU | 290% |
| Vitamin C | 134mg | 149% |
| Calcium | 131mg | 13% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.