Crockpot Vegetarian Chili
Here’s an easy crockpot vegetable chili recipe that’s a favorite homemade meal of mine during the cold weather months. This recipe makes a good sized batch but we love the leftovers. In fact this is one of those recipes that I think tastes better the next day!
The consistency of this chili is really more like a thick soup. I have a Rachel Ray cookbook where she calls one of her mixtures “choup” (a mixture of chowder and soup). That would be a great name for this chili/soup combo too. Bring on the Choup!
As you can see in my ingredient list below, I don’t measure the vegetables too precisely. The diced tomatoes and the beans make the base for the mixture and you can add chopped vegetables more or less to suit your taste. You can also adjust the chili powder up or down depending on how spicy you like your chili.
Update: Most of the time when I make this now I use 2 tablespoons of my homemade chili seasoning mix to flavor this veggie chili.
We often eat our veggie chili with my Jiffy corn muffin clone recipe but it tastes great with tortilla chips or any other bread too.
Crockpot Veggie Chili
Ingredients:
- 2 cans diced tomatoes (14.5 oz size, undrained)
- 1 can chili mix beans (15 oz size, undrained)
- 1 zucchini – sliced
- Half of a green pepper – diced
- Half of a small onion – diced
- Handful of baby carrots – Sliced
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon minced garlic (fresh or jarred)
- 1/2 teaspoon salt
Instructions:
- Combine the diced tomatoes, beans, and your chopped vegetables in a crockpot.
- Add the spices and mix well.
- Cook on low for 6 – 8 hours, or on high 3 – 4 hours.
