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    Home » Recipes » Meatless Stews

    Published: Nov 1, 2022 · Modified: Jan 15, 2023 by The Stew Lady · This post may contain affiliate links · Leave a Comment

    Vegetable and Bean Chili Recipe

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    This is an extra easy Slow Cooker Vegetable Chili. A hearty meal without any meat. Serve a hot bowl of chili with homemade cornbread or warm buttered tortillas. The chili can also be made on the stovetop for 2 hours stirring occasionally, however cooking in the slow cooker really helps to develop all the flavors and you can't beat the set-it-and-forget cooking with a slow cooker.

    Vegetable chili in blue rimmed shallow bowl.

    ✔ Main Ingredients Notes

    The full list of ingredients, detailed instructions, and the recipe notes for vegetable and bean chili are included in the recipe card below.

    • Beans - A mix of black and kidney beans give the chili a nice flavor balance. You can also use chili beans or all-black beans.
    • Vegetables - Red and green peppers, zucchini, and onion are all you need to use for a beautiful hearty chili. Of course, you can experiment with using your favorite vegetables or add carrots or parsnips for something a little different.
    • Seasoning - The chili sauce and chili powder add a nice spice to the chili. You can adjust the amounts to make the recipe more or less spicy.
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    Did you make this recipe? I would love it if you left a comment or review! Be sure to follow "The Stew Lady" on Pinterest or check out my Facebook page.

    ✎ How to Make The Recipe

    Vegetable chili in blue rimmed shallow bowl.

    Vegtable Chili

    Print Recipe Pin Recipe Share by Email
    Hearty meatless chili recipe. So good you won;t even miss the meat.
    Course Main Course
    Cuisine American
    Prep Time 5 mins
    Cook Time 5 hrs
    Total Time 5 hrs 10 mins
    Servings 4 servings
    Author Sydney Dawes
    Estimated Cost Per Serving $2.10

    Ingredients

    • 1 (14.5-ounce) can diced tomatoes
    • 1 (14.5-ounce) can black beans drained
    • 1 (14.5-ounce )can red kidney drained
    • ½ green pepper diced
    • ½ red pepper diced
    • 1 zucchini diced
    • 1 small onion diced
    • 3 tablespoon chili powder
    • 1 tablespoon chili sauce
    US Customary - Metric

    Instructions

    • Preheat a 4-quart slow cooker on low while preparing the ingredients. Lightly coat the inside of the stoneware crock with vegetable spray.
    • Add the tomatoes, black beans, and kidney beans to the slow cooker. Add in the diced vegetables, chili powder, and chili sauce.
    • Stir lightly to mix the veggies.
    • Cover and cook on low for 5 hours.

    Notes

    SERVING SUGGESTIONS:
    Serve with rolled warm tortillas and top with a dollop of sour cream.
    Serve with homemade cornbread
    Try leftover chili rolled up in tortilla and add in some sliced avocado.
    STORING LEFTOVERS:
    Store in a covered container for up to 2 days. reheat on the stove top or microwave.

    Nutrition

    Calories: 154kcal | Carbohydrates: 29g | Protein: 9g | Fat: 2g | Sodium: 216mg | Fiber: 11g | Sugar: 6g
    Tried this recipe?Mention @thestewlady or tag #thestewlady!

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