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 almost 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!
CROCKPOT VEGETARIAN CHILI
- 2 – 14.5 oz cans of diced tomatoes (undrained)
- 1 – 15 oz can of chili mix beans (undrained)
- 1 zucchini – chopped
- 1/2 of a green pepper – chopped
- 1/2 of a red pepper – chopped
- chopped onion (about half a small onion)
- chopped carrot (a handful or two of baby carrots)
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1½ teaspoons cumin
- 1 teaspoon minced garlic (I use the jarred minced garlic
- 1/2 teaspoon salt
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.
As you can see in my ingredient list above, 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 as suits your taste. You can also adjust the chili powder up or down depending on how spicy you like your 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.