Grandma'S Slow Cooker Vegetarian Chili
A hearty, flavorful vegetarian chili with beans, tomatoes, and spices, perfect for feeding a crowd and easy to keep warm in a slow cooker for hours.
Ingredients
- 19 oz. can black bean soup ⓘ
- 15 oz. can kidney beans, rinsed and drained ⓘ
- 15 oz. can garbanzo beans, rinsed and drained ⓘ
- 16 oz. can vegetarian baked beans ⓘ
- 14.5 oz. can chopped tomatoes in puree ⓘ
- 15 oz. can whole kernel corn, drained ⓘ
- 1 onion, chopped
- 1 green bell pepper, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 Tbsp. dried parsley ⓘ
- 1 Tbsp. dried oregano ⓘ
- 1 Tbsp. dried basil ⓘ
Instructions
- In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, chopped tomatoes, drained corn, chopped onion, chopped bell pepper, and chopped celery.
- Season with chopped garlic, chili powder, dried parsley, dried oregano, and dried basil.
- Cover and cook on high for at least two hours.
- Serve directly from the slow cooker when ready.
Tips & Substitutions
For a heartier chili, consider adding diced carrots or zucchini. You can substitute canned beans with dried beans; just soak and cook them beforehand. Adjust the spice level by adding jalapeños or cayenne pepper based on your preference. Using homemade vegetable broth instead of canned soup can enhance the flavor further, making it a great option for vegan recipes.
Serving Suggestions
Serve this chili hot, garnished with fresh cilantro, avocado slices, or shredded cheese. It pairs beautifully with World Famous Garlic Bread(Low-Fat) for a complete meal. Consider offering tortilla chips or over rice as additional options. For a refreshing side, a simple green salad dressed with Al'S Cabbage Salad Dressing complements the chili nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. This chili also freezes well; portion it into freezer-safe containers for up to three months. To reheat, simply warm it on the stove over medium heat or microwave until heated through. Stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Slow Cooker Vegetarian Chili contains roughly 539 calories, with 29g protein, 110g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (181% of the Daily Value), iron (164% of the Daily Value), and calcium (79% of the Daily Value). Note that it is relatively high in sodium, at 1035mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili spicier?
Absolutely! To add heat, incorporate diced jalapeños, chili flakes, or a splash of hot sauce while cooking. You can also serve individual bowls with additional chili powder or fresh diced peppers on the side, allowing everyone to customize their spice level.
How can I make this chili gluten-free?
This recipe is naturally gluten-free as it uses canned beans and vegetables without gluten-containing ingredients. Always check labels to ensure that your canned goods are certified gluten-free. If serving with bread or crackers, opt for gluten-free options to maintain a completely gluten-free meal.
Can I add meat to this vegetarian chili?
Yes, if you prefer a meat version, you can easily add cooked ground beef or turkey. Brown the meat separately before adding it to the slow cooker with the other ingredients. Adjust the seasoning to taste, as meat can alter the flavor profile of the chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).