Easy Gluten-Free Vegan Crockpot Vegetable Chili

Vegetarian chili
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  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Slow cook time: 6 hrs
  • Yield: 5 Bowls (5 Servings)
Nutritional Guidelines (per serving)
304 Calories
2g Fat
61g Carbs
15g Protein
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Nutrition Facts
Servings: 5 Bowls (5 Servings)
Amount per serving
Calories 304
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 191mg 8%
Total Carbohydrate 61g 22%
Dietary Fiber 15g 54%
Protein 15g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetarian, vegan, and gluten-free crock pot vegetable chili recipe doesn't skimp on the veggies or the flavor. It's made with onion, garlic, chili powder, and cumin for flavor, plenty of beans, and it's filled up with healthy vegetables. Running low on some of those veggies? Feel free to omit one or two of the vegetables and add a few more of another kind to make it up—you'll still end up with a fantastically healthy and delicious vegan vegetable chili. 

The great thing about using your slow cooker to make chili (or just about anything) is how easy it is. Just chop your veggies up, dump them in, and you're good to go! Just place all the ingredients in your crock pot or slow cooker, and come home to a healthy and complete vegetarian meal with a good amount of your five-a-day servings of vegetables (and not a lot of fat and calories, as this chili is very low in both)! 

Make a double-batch and get creative with your leftover chili! Need a weekday lunch idea? You may want to freeze leftover chili in individually portioned containers to bring with you into the office for a healthy home-cooked (and cheap) lunch on weekdays. 

Ingredients

  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 red or yellow bell pepper (chopped)
  • 2 carrots (grated or sliced thin)
  • 1 1/2 cup corn
  • 1 zucchini (diced)
  • 2 cans kidney beans
  • 2 15-ounce cans diced tomatoes
  • 1/2 cup water
  • 1 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • Dash cayenne pepper
  • Dash Tabasco sauce (optional)
  • Salt and pepper to taste (optional)

Steps to Make It

  1. Combine all the ingredients in a crock pot or slow cooker and give them a quick stir.

  2. Cover and cook on your crock pot's low setting for about 6 to 8 hours.

  3. Taste, and then adjust the seasonings to taste. You may want to add a bit of salt and pepper, depending on your personal preference and taste buds. Use sea salt or kosher salt and freshly ground black pepper for the best taste. 

  4. This crock pot vegetable chili recipe makes about 5-6 servings as a main dish.

  5. You can always serve topped with a bit of cheese or your favorite non-dairy vegan cheese substitute. Many vegans like to top vegetarian chili off with nutritional yeast

Nutritional information, per serving, based on 5 servings:
Calories: 264, Calories from Fat: 21
% Daily Value:
Total Fat: 2.3g, 4%; Trans Fat: 0.0g
Cholesterol: 0mg, 0%
Sodium: 356mg, 15%
Total Carbohydrates: 51.8g, 17%
Dietary Fiber: 13.7g, 55%
Sugars: 12.0g
Protein: 14.2g
Vitamins and minerals:
Vitamin A 143%, Vitamin C 114%, Calcium 12%, Iron 26%