Spicy Vegetarian Chili Slow Cooker
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.
Servings Prep Time
5Servings 30minutes
Cook Time Passive Time
4hours 4hours
Servings Prep Time
5Servings 30minutes
Cook Time Passive Time
4hours 4hours
Ingredients
Vegetarian Ingredients
Spices
Instructions
  1. 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
  2. Cook for 4 hours on high
  3. 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
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

facebookShare on Facebook
TwitterTweet
FollowFollow us
PinterestSave