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    You are in: Home / Recipes / Granny's Slow Cooker Vegetarian Chili Recipe
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    Granny's Slow Cooker Vegetarian Chili
    Granny's Slow Cooker Vegetarian Chili. Photo by LJeffTheChef

    Photo by LJeffTheChef

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    5.0 161

    Rate it! | Read 161 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Sharon123's Note:

    This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
    2. 2
      In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
    3. 3
      Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
    4. 4
      Cook for about 6 hours on low.
    5. 5
      Serve with tortillas, cornbread, rice, or French bread.
    6. 6
      Enjoy!
    7. 7
      This freezes well!
    8. 8
      Leftovers are good on top of nachos!

    Browse Our Top Chili Recipes

    Ratings & Reviews:

    • on September 13, 2010

      I'm not vegetarian but have been trying to cut down on meat consumption; I've found that all the vegetarian chilis I've tried taste like they're lacking something. Not this one. I think it's the zucchini, which I shredded for this recipe, which gives the chili more body...or maybe it's all the different kinds of beans which give it enough depth of flavor. Whatever the secret, THANK YOU Sharon123 for posting this amazing recipe that provides a whole lot of delicious, healthy, comfort food for not a lot of $$$- and easy ingredients that are generally kept on-hand to boot!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on January 31, 2011

      55

      Very nice flavor. A couple of changes, but nothing much.

      More garlic, cumin (that is my personal preference) and more heat I used a jalapeno and serrano because I had them in my garden (FL), and just because I knew the guys I was serving like it hot. It didn't change much and the recipe is great as is. Those were just personal changes. I added 1 more can of beans to stretch it even further, (hungry guys).

      Garnished with white cheddar, tortilla chips and sour cream with scallions.
      Very very nice recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on January 31, 2010

      45

      This is a nice, hearty, filling, and satisfying bowl of veggie chili. There is a detectable sweetness, that sort of threw me, but I attribute it to the baked beans. It wasn't unpleasant, just different. For those who like an all-out savory chili, you could sub a can of spicy chili beans instead. Thanks, S123.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (161)

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    Nutritional Facts for Granny's Slow Cooker Vegetarian Chili

    Serving Size: 1 (415 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 293.7
     
    Calories from Fat 25
    76%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1114.8 mg
    46%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 14.3 g
    57%
    Sugars 13.5 g
    54%
    Protein 13.9 g
    27%
    Detailed Nutrition Values About Nutrition Info

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