Vegetarian Crockpot Chili Recipe

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 308.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,618.2 mg
  • Total Carbs: 54.0 g
  • Dietary Fiber: 19.2 g
  • Protein: 17.4 g

View full nutritional breakdown of Vegetarian Crockpot Chili Recipe calories by ingredient


Recipe by Jolinda Hackett Recipe by Jolinda Hackett
Number of Servings: 7


    2 tbsp oil
    4 cloves garlic, minced
    1 onion, chopped
    1/3 tsp red pepper flakes
    1 tbsp chili powder
    1/3 tsp cumin
    1 tsp oregano
    1 28 ounce can tomatoes
    1 tbsp soy sauce
    1 1/2 cups vegetable broth
    1 6 ounce can tomato paste
    2 cans black beans, drained
    2 cans red kidney beans, drained


You don't have to use black beans and red kidney beans. Use whatever you have in your house or you prefer. - I also do not make mine in a crackpot but instead on the stove and it can be done cooking within 20-30 miutes


Sautee the onion, garlic and red pepper flakes in oil until the onion is soft, about 3 to 5 minutes. Next, add the chili powder and cumin and cook for two more minutes., stirring to make sure the spices don't burn and scald the pan.

Place the onions and garlic mixture in the crock pot, then add in the oregano, tomatoes, soy sauce, vegetable broth, tomatoes and drained black beans and drained kidney beans.

Stir all the ingredients a few times, to make sure everything is well combined, then cover or place the lid on the crockpot or slow cooker.

Set the crockpot or slow cooer to "low" and allow to cook for 6 to 8 hours.

Serving Size: 6-7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user MOEROXXS.