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Crock Pot vegetarian chili

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Author Melissa


  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 3 stalks celery chopped
  • 3 carrots halved and sliced
  • 1 red bell pepper chopped
  • 3-4 cloves minced garlic
  • 1 jalapeño seeded and diced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 29 ounce can crushed tomatoes
  • 2 15 ounce cans red kidney beans, drained and rinsed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup vegetable stock
  • salt and pepper to taste


  • Heat olive oil in a medium to large skillet then add the onions, carrots and celery for four minutes or until the vegetables start to soften. Add the bell pepper and sauté for another 2 minutes. Finally, add the garlic and sauté an additional minute.
  • Add the vegetables and all remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.
  • Eat chili plain or add your favorite toppings such as: cheese, sour cream, onions, avocado or tomatoes.