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Slow Cooker Vegetarian Chili

Russ Myers


Chili – with its endless variations and, more often than not, the inclusion of protein-rich beans – lends itself perfectly to vegetarian diets. And the Crock Pot is the perfect place to brew up a warm, hearty vat of chili.


★★★★★ 1 vote

8 Servings
10 Min
8 Hr
Slow Cooker Crock Pot


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3/4 c
vegetable broth
1 c
chopped onion
2 clove
garlic, minced
jalapeno pepper, seeded and chopped
2 tsp
worcestershire sauce
2 tsp
chili powder
2 tsp
ground cumin
1/2 tsp
1/2 tsp
1 can(s)
(28 ounce) diced tomatoes, undrained
2 can(s)
(15 ounce each) black beans, rinsed and drained
2 can(s)
(15 ounce each) kidney beans, rinsed and drained


sour cream
jalapeno pepper, seeded and chopped

How to Make Slow Cooker Vegetarian Chili


  • 1Combine broth, onion, garlic, jalepeno pepper, Worcestershire sauce, chili powder, cumin, black pepper, salt, tomatoes, black beans and kidney beans in a 6-quart electric slow cooker.

    Cover and cook on LOW setting for 8 hours.
  • 2Garnish with sour cream and chopped jalepeno peppers.

Printable Recipe Card

About Slow Cooker Vegetarian Chili

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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