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crockpot vegetarian chili
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Crockpot Vegetarian Chili

This crockpot vegetarian chili is also vegan and gluten-free. A hearty and flavorful chili recipe the whole family will love.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 6 people
Calories 280kcal

Equipment

  • Crockpot

Ingredients

  • ½ can Chipotle peppers in adobo sauce use 1/2 of a 7 ounce can
  • 2 cans black beans drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 2 cans diced tomatoes, with juices 14 ounce cans
  • 1 small red onion chopped
  • 5 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 large cinnamon stick
  • 1 Tbs chile powder
  • 1 Tbs oregano mexican oregano if you have it!
  • 2 cups vegetable broth
  • ¼ cup fresh chopped cilantro divided
  • Optional Toppings: cilantro, diced avocado, diced tomatoes, lime wedges, hot sauce, diced green onion, tortilla chips

Instructions

  • Place everything up through brothe in crock-pot/slow-cooker. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
  • Cook on low for 7 to 8 hours, or high for 4 to 6 hours.
  • Remove cinnamon stick, and stir well before serving.
  • Serve in bowls and top with any of the following: cilantro, diced avocado, diced tomatoes, lime wedges, hot sauce, diced green onion, tortilla chips

Nutrition

Calories: 280kcal | Carbohydrates: 54g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 745mg | Potassium: 879mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2369IU | Vitamin C: 58mg | Calcium: 109mg | Iron: 5mg