March 2, 2020…By Megan Byrd, RD – Slow Cooker Vegetarian Chili Blog Post contains affiliate links. See full disclosure page for details.
Why is chili so delicious? Seriously, it’s like straight up comforting.
Unfortunately, it isn’t usually on the “healthy” list.
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Normally we throw a ton of meat in it, smother it in cheese, mix in sour cream, and avoid veggies altogether.
One of my biggest philosophies is that you should eat vegetables every day. I am always looking for ways to get more fiber and vegetables into my diet.
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That’s why I created this vegetarian chili recipe. Because I wanted to enjoy chili, but I also wanted it to be healthy!
So, I added some veggies, took out the meat, and voila! Delicious vegetarian chili.
My husband, Tommy, actually took some of the leftovers to work with him, and word got around about how tasty it was. They made it on shift and a few of the guys he works with have made this at home, too. So you can consider this recipe FIREFIGHTER APPROVED. Not an easy feat.
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This recipe has about 300 calories per serving, and 18 g of fiber! The beans and sweet potatoes are the main source of fiber, and they are what make it so filling.
My favorite part of this recipe is the cocoa powder. It adds a really nice flavor that you wouldn’t expect to like in your chili (no, it does not taste like chocolate chili LOL).
Slow Cooker Vegetarian Chili
- 1 red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 medium sweet potatoes diced
- 2 carrots chopped
- 3 garlic cloves minced
- 1 1/2 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 2 t cocoa powder unsweetened
- 1/4 t cinnamon
- 1 28 oz can diced tomatoes
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can kidney beans rinsed and drained
- 2 cups vegetable broth
- 2 tsp lime juice
- Combine all ingredients in a large slow cooker.
- Cook in slow cooker on low for 8-10 hours.
- Serve and enjoy!
- Optional toppings: cilantro, sour cream/plain Greek yogurt, cheese, or avocado.
Pin this recipe for later!
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Raise your hand if you’re making this vegetarian chili soon! Comment below!
During our COVID quarantine, we are trying lots of new recipes. My 18-year-old son even helped me with this one and told me how easy it was. Both my son and husband loved it, and they usually will only eat meat-filled dishes. I’m not against adding meat to a future version of this, but the veggie version was super tasty on its own. We added cheese and avocados too. We felt good about how healthy dinner was tonight 🙂
Megan Byrd, RD says
I’m so glad you enjoyed it! I’m sure this would be really good with meat in it, too! 🙂
Teri Apodaca says
I tried the Vegetarian Chili and it was yummy! Even my “ugh me man, I only eat meat” husband loved it. I appreciate your recipes and will be trying more. 🙂
Megan Byrd, RD says
Oh my gosh Teri, I am so glad you’re husband liked it! The first time I made this for my husband, Tommy, he was like “wait, this doesn’t have meat?” haha Thank you for the great feedback 🙂