The Best Vegetarian Chili

26 Nov

I found a recipe for crockpot vegetarian chili on The Lazy Vegetarian and have been adding some different vegetables and spices to it ever since. I think I’ve come up with the perfect combination for this easy and incredibly tasty cold winter day chili.


  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 small zucchini
  • 1 small summer squash
  • 1 cup frozen corn
  • 2 garlic cloves, chopped
  • 1 can (15.5 oz) each black beans, garbanzo beans, and kidney beans (you can use whichever kinds of beans you like and you can, of course, you dried beans rather than canned)
  • 1 can crushed or diced tomatoes
  • 1 can Muir Glen diced tomotoes – Fire roasted with medium green chilis
  • 1 small can tomato paste
  • 1 cup water
  • 1 packet chili seasoning mix – I like Simply Organic or Casa Fiesta

I think the real kicker in this chili recipe is the can of Muir Glen tomatoes with green chilis. I’ve made this chili with and without it and with it is SO MUCH BETTER.

The recipe is incredibly easy:

  1. Chop all the vegetables (except the corn) and add them to the crock pot. The corn will be added later, since it takes much less time to cook.
  2. Rinse beans and add them to the crock pot
  3. Add the cans of tomatoes and tomato paste, along with the chopped garlic and chili seasoning mix to the crock pot
  4. Add the cup of water and stir well
  5. Heat for 4 hours on high or 8 hours on low
  6. About 15-20 minutes before serving, add the cup of frozen corn and stir well
  7. Enjoy!

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