Crock Pot Veggie Chili

While pondering what to bring in for a work pot-luck lunch, I came up with this recipe. One of my co-workers is vegan and I wanted to make sure that he would be able to eat at least one of the dishes. It also needed to satisfy the non-vegan crowd. Two other criteria, it needed to be crock-pot friendly and easily transportable. Most importantly, it needed to be delicious!

Crock Pot Veggie Chili 2

Start off with one nice size onion and a head of garlic. Yes, the whole head! It is good for you! Chop the onion. Peel the garlic and leave whole, so that it can be put through the garlic press.

Crock Pot Veggie Chili 3

Next chop three carrots and three stalks of celery. Unfortunately, I think the celery got buried under the carrots here!

Crock Pot Veggie Chili 7

I like my food to be colorful, so next I chopped two red peppers, two orange peppers and two yellow peppers.

Crock Pot Veggie Chili 8

This is the only part of the recipe where we stray from the crock pot. I like to saute my veggies a little first. This can even be done the night before to make the rest of the preparation easy in the morning. All the veggies go into a skillet over medium-high heat with some extra virgin olive oil. Saute until they just begin to get tender, three to five minutes or so.

Crock Pot Veggie Chili 9

Now, for the crock pot. First the veggies and two cans of unsalted diced tomatoes go in.

Crock Pot Veggie Chili 10

Next add in one can each of rinsed and drained pinto beans, white beans, and garbanzo beans (also known as chick peas).

Crock Pot Veggie Chili 11

Rough chop three zucchini, and a half pound each of shiitake and cremini mushrooms. The chopping is another step that can be done the night before. The mushrooms give the chili a meaty texture so that the non-vegans won’t miss a thing.

Also add in four cups of vegetable broth. Homemade is of course best, but unsalted store-bought works well in a pinch. It may not look like enough at first, but the zucchini and mushrooms will release some water as well.

Season with ancho chili powder, chipotle morita flakes, cumin, salt and pepper to taste. Since unsalted tomatoes and broth were used, now is the time to get some salt in here.

Crock Pot Veggie Chili 12

Sorry for the blurry picture! Simmer on low for five to six hours or on high for two to three hours. This recipe fills a six quart crock pot to the rim! More than enough food to bring to a pot luck party, or to make at home and freeze half the batch.

Serve all on its own or over rice. Great toppings include diced avocado, non-dairy sour cream, non-dairy cheddar, or whatever your heart desires. I leave out some of the ancho chili powder, chipotle morita flakes and cumin so people can add spice if they like. I know I like mine hot!


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Mrs. Twinkle

My Wonderful Little World

Serena Glow - health, vitality and food

Health, eating for abs, fitness, natural beauty secrets

Kelly's Nutrition Corner

Nutritious food with a delicious taste!

Fly 'n Cook

Cooking can be as much fun as Flying!

The Sister Slice

We can't do it all but we do a lot… here's just a slice

A year of reading the world

196 countries, countless stories...

Life is Short. Eat hard!

Our Endless Search for Fantastic Food!


Occasional food reviews and blogs

Delicious plant-based, whole food recipes & my healthy living tips!

D eats at...

where there's food, there's me!

The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It

The Love (or Not) of Food and Everything That Goes with It

Guilt-free Feasting.

I'd Eat It

For Bold, Budgeted Feeding Machines

A gourmet vegetarian blog

Promenade Plantings

from seed to plate


life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

%d bloggers like this: