Chunky Vegetarian Chili Recipe

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Chunky Vegetarian Chili

Jane Whittaker


My step daughter asked for this recipie when she had this one night, and she isn't a vegetarian, it's that tasty.
I know most of us out there think yuck when they hear a recipie is vegetarian, this is not only vegetarian, it's vegan as well.
This has plenty of flavor, and you make it in the slow cooker as well.
I have 3 vegetarians in my family and this is one of my go to's.
What makes this good to me is you can finish it with cheddar cheese and sour cream right before you eat it.
I keep the cheese and sour cream off to the side for our vegans, and the rest of us can have that for toppings.

★★★★★ 1 vote
6 to 8 depends on how many piggies there are
20 Min
8 Hr
Slow Cooker Crock Pot


1 medium
zuchinni, 1/2 inch dice
1 medium
green bell pepper. 1/2 inch dice
1/2 c
onion, coarse chop
1/2 c
celery, chopped
2 to 3 medium
cloves garlic, minced
2 to 3 tsp
chili powder
1 tsp
1/2 to 1 tsp
ground cumin
29 oz
two 14.5 ounce cans mexican style stewed tomatoes
17 oz
can whole kernel corn
15 oz
can black beans, rinsed
8 oz
can salsa
1 can(s)
vegtable broth
salt and pepper to taste
1/4 to 1/2 tsp
crushed red pepper flakes
grated cheddar, and sour cream for garnish


1Put a disposable liner in your slow cooker.
2Dice and chop all your veggies, put everything in slow cooker, give it a stir, and cook on low for 6 to 8 hours.
3Serve with corn bread, and put shredded cheddar, and sour cream on top of each bowl.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian