Crock-Pot Vegetarian Chili

So we got this awesome crock-pot set as a wedding gift that we’d had for almost two years now but never used. Which makes no sense because I love finding efficient ways to do things and crock-pots are a real time saver!

Anyways, I finally broke it out with a vegetarian chili recipe inspired by one I came up with for these 11-day back-country canoe trips I used to lead and prep food for.

Side note: we actually had an awesome set up and would pre-cook and dehydrate the meals, including chili for this amazing chili Mac.

Anyways now that I’ve gotten my feet wet, I’m hopefully going to be cooking more crock-pot meals which means you can bet on me sharing more recipes!

A couple notes on this recipe:

It’s great to make ahead and the flavor only gets better over time. We ate it two days after cooking and it was awesome!

This recipe makes a whole bunch. The two of us ate it for a couple of dinners and I brought it for a few lunches. Next time I’ll probably freeze half of it for a quick weeknight meal!

The stuff

  • 1, 28-oz can of baked beans
  • 2, 16-oz cans of corn
  • 1, 16-oz can of kidney beans
  • 1, 16-oz can of black beans
  • 1, 16-oz can of chickpeas
  • 1, 16-oz can of diced tomatoes
  • 2 teaspoons of chili powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • ½ teaspoon of cayenne pepper (or more if you like it real hot)

Optional (but strongly encouraged) toppings

  • Shredded cheddar
  • Crushed tortilla chips
  • Plain Greek yogurt or sour cream
  • Avocado
  • Fresh cilantro

The steps

  1. Mix everything in a crockpot and cook on high for at least 6 hours.
  2. Top with deliciousness and enjoy!

Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.

Published by Chiara

I’m a rock climber and Registered Dietitian Nutritionist teaching fellow climbers to become the strongest and happiest versions of themselves by incorporating evidence-based fueling strategies and making peace with food.

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