Description
Crock pot vegetarian chili is an easy meal that you can prep in just 10 minutes! Filled with quinoa, corn, carrots, peppers, tomatoes, and more, it’s a hearty recipe that the whole family will love.Â
Ingredients
Scale
- 2 cups of frozen corn
- 2 cups of carrots, diced
- 1 large onion, diced
- 1 large red pepper, diced
- 1 chipotle pepper, minced {from a can of chipotle in adobe sauce}
- 1 teaspoon of chipotle adobe sauce
- 2 teaspoons of cumin
- 1 teaspoon of dry cilantro
- 1 teaspoon of dry oregano
- 1/2 teaspoon of chili powder
- 28 oz. can of Muir Glen Crushed Tomatoes
- 15 oz. can of diced fire roasted tomatoes
- juice of 1 lime
- 4 cups of vegetable stock
- 1 cup of quinoa
- 15 oz. can of low sodium black beans, drained & rinsed
- 15 oz. can of low sodium kidney beans, drained & rinsed
- 15 oz. can of low sodium pinto beans, drained & rinsed
Toppings: {Optional}
- green onions, diced
- sour cream
- avocado, diced
- shredded cheddar cheese
Instructions
- Add carrots, onions, corn red pepper, chipotle pepper, chipotle adobe sauce, cumin, cilantro, oregano, chili powder, crushed tomatoes, diced fire roasted tomatoes, lime juice, vegetable stock, and quinoa to crock pot.
- Stir and cook on HIGH for 4 hours.
- Then add black beans, kidney beans, and pinto beans to crock pot. Stir and cook for an addition hour on LOW.
- Serve with optional toppings of green onions, avocado, cheddar cheese, or sour cream.
Notes
- Yield: Makes 8-10 cups.Â
- To store. Leftover vegetarian chili can be stored in an airtight container in the fridge for up to 4 days.
- To freeze. Once cooled, you can also freeze this chili in a freezer-safe container for up to 3 months. Remember to let it thaw in the fridge before enjoying it again.
- To reheat. Individual servings can be reheated in the microwave. The stovetop works best for larger portions.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 259
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 2 g
- Carbohydrates: 51 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 0 g
