Granny's Slow Cooker Vegetarian Chili Recipe

177

Editors' Pick

Submitted by Sharon123

"This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!"

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photo by Izy Hossack

Ready In:: 6hrs 15mins
Ingredients:: 19
Serves:: 8

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ingredients

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

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directions

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!

Questions & Replies

Hello! I have a 3.5 quart crock pot, would that be big enough for this recipe? Thanks in advance!

Gemma W.
Baked beans in tomato sauce or maple syrup?

lyfortney
Would the directions change if cooking in a large pot over the stovetop?
See Also
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Kate B.
I’d like to use lentils for this recipe as I have a lot of dry ones in my pantry. How do you prepare them? Do I precook them?

TJL5431
How can I use this recipe with dry beans???

Wendy S.

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Reviews

I'm not vegetarian but have been trying to cut down on meat consumption; I've found that all the vegetarian chilis I've tried taste like they're lacking something. Not this one. I think it's the zucchini, which I shredded for this recipe, which gives the chili more body...or maybe it's all the different kinds of beans which give it enough depth of flavor. Whatever the secret, THANK YOU Sharon123 for posting this amazing recipe that provides a whole lot of delicious, healthy, comfort food for not a lot of $$$- and easy ingredients that are generally kept on-hand to boot!

meridangola
This is a nice, hearty, filling, and satisfying bowl of veggie chili. There is a detectable sweetness, that sort of threw me, but I attribute it to the baked beans. It wasn't unpleasant, just different. For those who like an all-out savory chili, you could sub a can of spicy chili beans instead. Thanks, S123.

ratherbeswimmin
This is super good. I would make it even if I go back to eating meat. It makes great enchiladas. Just roll in a tortilla with cheddar and enchilada sauce.

See Also
Cannellini bean salad with roast cherry tomatoes & chorizo recipe - Recipes

RoxanneH
Very nice flavor. A couple of changes, but nothing much. More garlic, cumin (that is my personal preference) and more heat I used a jalapeno and serrano because I had them in my garden (FL), and just because I knew the guys I was serving like it hot. It didn't change much and the recipe is great as is. Those were just personal changes. I added 1 more can of beans to stretch it even further, (hungry guys). Garnished with white cheddar, tortilla chips and sour cream with scallions. Very very nice recipe

SarasotaCook
Thanks! This was suprisingly GOOD! I will make this again.It was easy and filling.I did'nt have time to cook it in the crock pot.I made it on the stove and it turned out fine.I just cooked the veggies a little longer and proceeded from there.I used the 14&1/2 ounce can of tomato puree and also added a 14&1/2 ounce can diced tomatos.I plan on freezing some and taking some to work for lunch too!I agree it would be great over some brown rice,but I served it plain with some grated cheddar cheese and really enjoyed it!!!

Theresa P

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Tweaks

My son gave up meat for Lent and I was craving chili. I made this on my stove top and took about an hour from start to finish. We all enjoyed this chili--all of my 5 children and that is saying something. For those of us eating meat, I made some ground beef and had it on the side. I ended up using 2 cans of 29 oz crushed tomatoes to make more for our large family. I adjusted the seasonings by adding a total of 2 tbsp chili powder and 1 tbsp cumin along with all the other seasonings. I also used carrots in place of the zucchini. We served with fritos, sour cream, tabasco, and jalapenos on top.

Bobbin
Very easy to make. I used eggplant instead of zucchini as the zucchinis at the store didn't look that great. This gave it a little different flavor, and maybe made it seem more "meaty". All around good.

leejcross
YUM! Dom says this is the best vegetarian chili he's ever had! We used lentils instead of garbanzo beans and it came out great. We served it over rice. For the black bean soup we used our very favorite (Amy's black bean soup).

Dominick and Amanda
Outstanding! I have been a vegetarian for quite some time now and I am always looking for hearty meals. I absolutely loved my slow-cooker before cutting meat out of my diet so being able to use it again is fantastic! I loved the variety of beans in this recipe and the zucchini gave it a great texture. I omitted the jalapeno only because I don't care much for the taste but I added a small amount of crushed red pepper instead. I love spicy food but not everyone in my house does so I added additional pepper to my bowl. Served with tortilla chips, saltines, cour cream, and cheese. Wonderful!

Cmjennings1590
So delicious!!!!! Lots of flavor!!!!!! Passing this on to coworkers. I use pinto beans instead of baked beans Didn't do step 1, just threw the onion , garlic, and green pepper raw into the crock pot. Will be making this often.

slickchick

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

392 Followers
3308 Recipes
232 Tweaks

I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now 6  years cancer free! :D I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!  Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>  <a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://www.travbuddy.com/images/widget_map_promote.gif border=0 alt=/ /></a> Participation & 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Granny's Slow Cooker Vegetarian Chili Recipe - Food.com (2024)

FAQs

Do you have to brown meat before slow cooker chili? ›

Do you have to brown the meat for slow cooker chili? Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!

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Does chili taste better in the crockpot? ›

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

How to make chili thicker in crockpot? ›

Add tomato paste: Use up to one can of tomato paste in the last hour of cooking to thicken a pot of chili. Simmer for at least 30 minutes. This is not only a thickener, but it also lends plenty of rich tomato flavor.

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What liquid to add to chili? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

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What happens if you don't brown meat for chili? ›

A Case For Not Browning

You will also overcook your meat, which leads to tougher, pebblier end results. If you don't brown your meat, you'll end up with a rich, silky, tender texture. On the other hand, your flavor won't be as deep. And that's just the sad fact that we have to live with.

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How long can you leave chili in a crockpot on low? ›

The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

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What secret ingredient will deepen the flavor of your chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

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What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

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What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

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How to thicken vegetarian chili? ›

Stir in some finely ground cornmeal or masa harina.

Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit. Masa harina (an instantly binding corn flour) also works beautifully to absorb liquid.

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What is the best thickener for chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

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What does cornmeal do in chili? ›

Cornmeal does an excellent job of absorbing extra liquids so adding a tablespoon of it to the chili will thicken the final dish. Mix 2 parts of cold water and 1 part of cornmeal, make it a slurry, and add this to the pot.

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What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

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Does chili need tomato paste? ›

Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.

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Should I saute onions before adding to chili? ›

Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.

What happens if you don't brown meat before a slow cooker? ›

While searing meat before slow cooking can enhance flavors by developing a caramelized crust, it's not strictly necessary. If you skip searing, the meat may lack some depth of flavor, but it will still cook and become tender in the slow cooker.

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What happens if you don't brown beef before slow cooker? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

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Can you put meat in slow cooker without browning? ›

You can add beef to the slow cooker without browning. Searing it in a hot pan to create a caramelised crust is not necessary but can make a richer flavour. Simply add the meat to your slow cooker with aromatics, stock and sauces and cook either on High for 4-5 hours or on Low for 5-8 hours.

Can you put raw meat straight into a slow cooker? ›

Kornblum tells SELF that while, yes, you technically can slow-cook with raw meat, you won't get your best results this way. You'll have better luck in the flavor department if you sear it first— browning adds a nice, caramelized depth to the dish.

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Granny's Slow Cooker Vegetarian Chili Recipe - Food.com (2024)

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FAQs

Do you have to brown meat before slow cooker chili? ›

What is the best thickener for chili? ›