Quick, easy, and healthy, this Crock Pot Vegetarian Chili Recipe has been one of my favorites for years. It’s perfect for a party, a big family get-together, or to make for leftovers. Everyone loves it, and the deliciously simple recipe will have you saying that this is a keeper!
2canskidney beans15 ounce each, drained and rinsed
2cans spicy chili beans15 ounce each, undrained
1can pinto beans15 ounce, undrained
1can white beans15 ounce, drained and rinsed
2cans chunky tomatoes14.5 ounce each, undrained
2cans tomato paste6 ounces each
4-½teaspoonschili powder
¼teaspooncayenne pepper
Instructions
Mix all ingredients in the bowl of a slow cooker (4-quart or larger). Take 3 to 4 cups of the chili and blend in a blender or use an immersion blender. Cover, and cook on low 5 to 6 hours.
Notes
Makes about 24 servings at about ½-cup each
Serve with chopped red onion, cheddar cheese, sour cream, chopped cilantro, or your favorite toppings.