Crockpot Vegetarian Chili

A great meal ready when you get home from work.
Dish Type: main dish Lifestyle: dairy free, gluten free, nut free, vegetarian


1 medium yellow onion, peeled and diced

2 ribs of celery diced

½ red pepper chopped

6 large mushrooms sliced

42cloves of garlic, minced

1 (15 ounce) cans dark red kidney beans

1 (15 ounce) cans tomato sauce

1 (14 ounce) cans diced tomatoes

1 (15 ounce) can brown beans in tomato sauce

1 (4 ounce) can chopped green chiles

4 cups vegetable stock

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon black pepper

½ teaspoon oregano

(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)


  1. Add all ingredients to a slow cooker and stir thoroughly to combine.  Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through.  Taste, and season with additional salt and pepper or seasonings if need be.
  2. Serve immediately, garnished with extra toppings if desired.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
  3. This can also be made on the stove top if you prefer that method.