Super-Easy Crock-Pot Vegetarian Chili

A Perfect Vegetarian Chili

This is a super-easy Crock-Pot vegetarian chili that is basic, but excellent.  Over the years I took what I liked from various chili recipes to create this one my family loves.  Although this is a vegetarian chili, if you wanted it with meat, the proper amount would be about one pound of ground beef or turkey.  I love to serve this over white rice or with yummy butter cornbread.  This is a family favorite when we are in a rush because of all the therapy appointments we usually have with our son.

Print Recipe

Super-Easy Crock-Pot Vegetarian Chili

Prep Time10 mins

Cook Time4 hrs

Total Time4 hrs 10 mins

Course: Main Course, Stew

Cuisine: American

Servings: 8

Ingredients

• 1 ¼ Cup(s) Chopped onion
• 1 ¼ Cup(s) Chopped green pepper
• 6 Clove(s) Garlic pressed or use garlic to your taste.
• 2 Can(s) Stewed tomatoes, 14.5 Ounce undrained and sliced into smaller pieces
• 2 Can(s) Red kidney beans, 15 Ounce drained. Use a single can of you don't like many beans.
• 1 Can(s) Tomato sauce, 8 Ounce
• 1 Cup(s) Water
• 3 Tablespoon(s) Chili powder
• 1 Tablespoon(s) Paprika
• Shredded sharp cheddar cheese for sprinkling on top if desired

Instructions

• Sauté in small amount of olive oil - onions, peppers and garlic until lightly done.
• Place sautéed items into Crock-Pot®, and add remaining items (exclude cheese) and stir together.
• If you use meat, lightly brown in skillet, and then place it into Crock-Pot®. I do not use meat in this recipe for my family.
• Cook on low for 4 hours, stir occasionally.
• As an alternative really super-easy method, which is also very good, you can place the raw peppers, onions and garlic straight into the Crock-Pot® without being sautéed. I do this if I want a longer cook time on low of about 8 hours. Both methods work well for me.
• Add cheese to individual servings, if desired.
• Makes approximately 8 servings.

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