Crock-Pot SCCPVL610-S-A 6-Quart CookÂ
Vegetarian Chili Meal Prep
How to Make the Best Vegetarian Chili in the Slow Cooker. This is a very easy slow cooker vegetarian chili recipe with a slight kick of heat. While all the ingredients are basic, the flavor is anything but. A mixture of canned beans, tomatoes, vegetables, and some amazing spices make the flavors in the recipe really blend together. This is a great plant-based chili recipe that is high in fiber.
| Prep Time | 30 minutes |
| Cook Time | 4 hours |
| Passive Time | 4 hours |
| Servings |
Servings
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Ingredients
Vegetarian Ingredients
- 2 cans (910g) Garbanzo Beans (Chickpea)
- 2 cans (910g) Kidney Beans
- 1 can (455g) Black Beans
- 2 cans (847g) Canned Tomatos
- 2 cups (300g) Green Bell Pepper
- 1 cup (150g) Red Onion
Spices
- 2 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Cumin
- 1/2 Tbsp Chili Flakes
- 1/2 Tbsp Ground Black
- 1/2 Tbsp Salt
Ingredients
Vegetarian Ingredients
Spices
|
|
Instructions
- In a large Slow Cooker crockpot add the following ingredients, 2 cans (910g) Garbanzo Beans (Chickpea), 2 cans (910g) Kidney Beans, 1 can (455g) Black Beans, 2 cans (847g) Canned Tomatoes, 2 cups (300g) Green Bell Pepper, 1 cup (150g) Red Onion, 2 Tbsp Chili Powder, 1 Tbsp Garlic Powder, 1 Tbsp Cumin, 1/2 Tbsp Chili Flakes ,1/2 Tbsp Ground Black, and 1/2 Tbsp Salt
- Cook for 4 hours on high
- This recipe makes 5 servings. Add Vegetarian chili to 5 meal prep containers. You can keep this recipe in the refrigerator for 3 to 4 days or keep in the freezer for up to a month
TheMealPrepNinja
Jim Lopez, the founder and editor of The Meal Prep Ninja, shares his journey from a passionate bodybuilder and fitness enthusiast to a certified nutrition coach. Certified by Precision Nutrition, Jim aims to empower others with knowledge on meal prep and nutrition, offering resources for busy individuals to enjoy low-calorie, tasty foods. His blog is a community for sharing healthy eating habits and meal prep recipes
