Slow-Cooker Vegetarian Chili

4.2

(5)

5 Reviews

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.

Robby Melvin

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

20 mins

Additional Time:

6 hrs

Total Time:

6 hrs 20 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Immunity Low-Fat Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
1 (15 ounce) can no-salt-added black beans, rinsed
4 cups cubed unpeeled sweet potatoes (see Tip)
2 ½ cups unsalted vegetable broth
2 cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
¼ cup no-salt-added tomato paste
1 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
5 cloves garlic, minced
1 cup loosely packed chopped fresh cilantro
1 tablespoon fresh lime juice
1 (8 ounce) package Shredded Cheddar cheese

Directions

Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.

Tips

Tip: Leaving the peels on the sweet potato ups the fiber content of the dish and helps the cubes hold together in the chili, but feel free to peel them if you prefer.

To make ahead: Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: 6-quart slow cooker

Originally appeared: Eatingwell.com, June 2019

Nutrition Facts (per serving)

174	Calories
1g	Fat
35g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 174
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 8g	27%
Total Sugars 11g
Protein 6g	12%
Total Fat 1g	1%
Saturated Fat 0g	1%
Vitamin A 11707IU	234%
Vitamin C 58mg	64%
Folate 35mcg	9%
Sodium 399mg	17%
Calcium 102mg	8%
Iron 3mg	14%
Magnesium 55mg	13%
Potassium 599mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Slow-Cooker Vegetarian Chili

Ingredients

Directions

Tips

Nutrition Facts (per serving)

Related Articles