4.5
2 ratings

Vegetarian Slow-Cooker Chili Recipe

Jane Bruce

This recipe is naturally vegan — although it's better when topped with shredded cheese and sour cream!

Click here for more of the 101 Best Slow Cooker Recipes

Ingredients

  • 1 Tablespoon olive oil
  • 1 small onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 ancho pepper, finely ground in a spice grinder
  • 1 chipotle pepper, finely ground in a spice grinder
  • 1 Tablespoon cumin seeds, finely ground in a spice grinder
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon oregano
  • 1/2 jalapeno pepper, finely minced
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 15-ounce cans black beans, drained and rinsed
  • 1 15-ounce cans kidney beans, drained and rinsed
  • 1 large carrot, peeled and coarsely chopped
  • 1/2 Cup vegetable broth
  • 1/2 Cup red wine

Directions

In a large pot, heat the olive oil on medium. Add the onion and cook until tender, then stir in garlic and jalapeño, then reduce heat to medium-low and cook 2 more minutes. Add spices and stir until fragrant, about 1 minute. 

Pour all ingredients into slower cooker, stir, and set to 4 hours on high or 8 hours on low.

Nutritional Facts
Servings8
Calories Per Serving145
Total Fat3g4%
Sugar4gN/A
Saturated0.4g2.1%
Protein7g14%
Carbs23g8%
Vitamin A169µg19%
Vitamin B60.3mg13.4%
Vitamin C46mg77%
Vitamin E1mg6%
Vitamin K14µg17%
Calcium66mg7%
Fiber8g31%
Folate (food)75µgN/A
Folate equivalent (total)75µg19%
Iron3mg15%
Magnesium50mg13%
Monounsaturated2gN/A
Niacin (B3)1mg6%
Phosphorus141mg20%
Polyunsaturated0.5gN/A
Potassium537mg15%
Riboflavin (B2)0.2mg9.4%
Sodium360mg15%
Thiamin (B1)0.2mg12.5%
Zinc0.8mg5.4%