Crock Pot Vegetarian Chili
A hearty and delicious chili is always welcome on our menu. This vegetarian chili basically makes itself in your crock pot!
Equipment
- 6.5 quart slow cooker
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
- 4 cloves garlic, minced
- 4 celery stalks, chopped
- 4 carrots, chopped
- 1 bell pepper, diced
- 1 tablespoon chili powder
- 1 1/2 tablespoon cumin
- 2 teaspoons kosher salt
- 1 teaspoon sweet paprika
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.
- 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.
Nutrition
Calories: 320kcal | Carbohydrates: 56g | Protein: 19g | Fat: 3g | Sodium: 750mg | Fiber: 14g | Sugar: 6g
Did you make this recipe?Mention @Weelicious or tag #weelicious!