Crock Pot Vegetarian Chili

vegetarian-chili.jpg

In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I'm always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It's hot, smokey, a little spicey and delicious. Most people wouldn't dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it's not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next next few days. It's packed with all the things he needs in his diet.

[amd-recipeseo-recipe:613]

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Crock Pot Vegetarian Chili (Serves 16)

Prep Time: 5 mins Cook Time: 12 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 16-ounce can organic chopped tomatoes
  • 2 32-ounce boxes vegetable broth
  • 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
  • 5 cloves garlic, minced
  • 6 celery stalks, chopped
  • 6 carrots, chopped
  • 1 Bell Pepper, chopped
  • 2 tablespoons chili powder
  • 1 1/2 tablespoon cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon sweet paprika
  • 1 large bunch dinosaur kale, chopped

Preparation

1. Place the first 3 ingredients in the Crock Pot.
2. Heat olive oil over medium flame 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 with the remaining ingredients and stir to combine.
3. Cook on high for 12 hours.
4. Serve.
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.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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17 comments

  • Dorothy

    What size cans tomatoes do you use in this recipie? Small 15 oz or lg. 28 oz?

    leave a comment

  • Brooke

    Could you make this work if you don't have a slow cooker? (everyone keeps telling me I need one... maybe once the bank account has recovered from the holidays) Just low heat for a few hours? Or with pre-cooked beans? I'm not usually brave enough to stray too far from the recipe but this just looks so yum!

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  • Sara

    We make this chili at least every other week. My kids love it, my husband and I LOVE it, and the house smells fantastic while it cooks. Thank you for the delicious recipe!

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  • Kitchenaid Meat Grinder

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  • Emily

    Is a crock pot different from a slow cooker? I cooked this for 10 hours today and let it bubble a little, and I think I overlooked it because it came out pretty dry. :-(

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  • Catherine

    Crock Pot is just the name brand. Slow cooker is what the appliance is actually called. Your slow cooker could be hotter than mine. Did you add the correct amount of liquid, including the juice from the tomatoes?

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  • Amy

    Oh my, my crock pot is full and I don't even have all the ingredients in. What size crock pot did you use?

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    • Catherine

      I have a 6 1/2 quart crock pot! http://astore.amazon.com/weelicious-20/detail/B0007SXBUQ

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  • Janelle

    This is waaaay too many ingredients for your standard sized crockpot - I filled mine to the brim without the kale, came home after 6 hours and discovered that with the plumped up beans, it was now overflowing my crockpot (and also too dry - this many beans calls for more liquid). Salvaged it by dividing it into two portions (set the extra half simmering on the stove), and adding a cup more of stock to each one.

    That said, the result was delicious. Next time I'll halve the recipe but add an extra cup of stock.

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  • Sylwia

    how do you cook this on high for 12 hours? I do not have such a setting unless I get up in the middle of the night and reset it. it is either 4 or 6 hours on high or 8 to 10 hours on low. any suggestions? thank you

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    • Catherine McCord

      I would cook it on low for 10 hours, then check it and see if it needs some more cooking time. :)

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  • Sylwia

    Well I finally cooked this chili up and i must say I will keep it in my recipe box. It was very tasty and easy to make. I had no kale though and tomatoes so I made some substitutions and it still was great. I precooked the beans and used those. I only had half of a 32 ounce can tomato puree left and thought it was just the right amount of tomatoes for me. I was worried the beans would be to soft but they were fine. good blend of flavors. thanks for the great recipes

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  • Tiffini

    This recipe looks so good! Can I add sweet potatoes? Will I have to adjust the liquid if I do? If so, by how much?

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  • Rylen

    blo
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    blo
    blo
    blo

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  • Wendy

    I'm making this for my vegan friends' family, including their 5-year-old (the mom just had a new baby). I'm wondering if I added dried chickpeas as some of the dried beans, would I need to soak them for a few hours or overnight? Thanks in advance!

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    • McCord

      Yes, I would soak them the night before to make sure they cook all the way with the chili!

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