This Slow Cooker Skinny Vegetarian Chili has under 200 calories per serving and is loaded with flavor! This is such a hearty meal, even meat eaters love this chili!
Fall is almost upon us, well depending on where you live. For me it’s still 90 degrees out in sunny Florida, but you know me, my Minnesota mindset says it’s time to make Chili! I’m probably the only Floridian who’s making Chili when it’s hot out. 🙂
In a hurry? Watch the 60 second recipe video below to learn how to make this! ↓
But even when it’s hot out I still use my Slow Cooker all of the time. It’s a great way to cook an entire meal without having to turn the stove on or heat up your kitchen.
I love my Slow Cooker. I didn’t have one when we first moved down to Florida from Minnesota. I had literally sold everything before moving here.
So slowly over the last 2 years I’ve been picking up different cookware items that I used to have and have been missing cooking with.
It seems every September I end up making a big pot of Chili. It must be some sort of internal thing. It’s weird because I don’t feel like eating Chili any other time of the year.
Ok I guess I was wrong, because I just looked back on my recipes and it looks like I made this Lentil and Black Bean Chili last February, which is also a really tasty vegetarian Chili.
Now you’re probably wondering why I only make vegetarian Chili. It’s just a coincidence I guess. 🙂
I’m not a vegetarian, but I do eat a lot of vegetarian meals. I just like to mix thing up a bit! Plus I tend to feel ‘lighter’ when I eat vegetarian meals. If I eat a lot of meat I tend to feel ‘weighed down’. So I just balance it out a bit.
You don’t have to be a vegetarian to enjoy this Chili, just ask my picky 13 year old son Gavin. He loves this stuff! (That totally reminds me of the 80’s cereal commercial – ‘Look Mikey likes it!’) – Ok if you’re not a child of the 80’s then that reference won’t make any sense to you, sorry. 🙂
Here’s what I love about this Chili:
- It’s hearty.
- It’s healthy.
- It’s low in calories.
- It’s easy to make .
- It’s so flavorful, and you can kick up the spice a notch if you want, just add more Cayenne or Chili Powder. I made this version kid friendly, so it’s more of a mild flavor.
- It feeds a crowd, but if you don’t have a crowd to feed you can always freeze the leftovers, it’ll keep for up to 3 months.
I like to make these Udi’s French Baguettes to go along with my Chili. This is seriously the best Gluten Free Baguette I’ve ever had and it’s great for dipping in this Chili!
If you try this, let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
Cheers!
- 2 15oz cans Organic Red Kidney Beans drained (you can use light or dark)
- 1 15oz can Organic Black Beans drained
- 2 14.5 oz cans Organic Fire Roasted Diced Tomatos
- 1 cup Organic Vegetable Broth
- 1 cup frozen Organic Corn (You can also use canned)
- 3 cloves minced Organic Garlic (about 1 Tbs)
- ½ Organic Sweet Onion chopped
- 1 Organic Red Bell Pepper chopped
- 3-4 Tbs Chili Powder (Start with 3 and add more if you want it spicier)
- 1 tsp Red Cayenne Pepper
- 1 tsp dried Oregano
- 1 tsp Brown Sugar
- ¼ tsp Sea Salt (add more to taste if needed)
- ½ tsp Black Pepper (add more to taste if needed)
- Add all ingredients to a slow cooker.
- Cook on High for 4 hours (or low for 8 hours).
- Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc.
- Serve with tortilla chips or Udis GF baguettes.
What’s the serving size?
Hey Maria, serving size is 8-10 🙂
Sorry, I mean is it 1/2 cup? 1 cup per portion? Thanks!
I read that, thanks! Just wondering what the portion size is? A cup?
Hey Maria, Serving size is about one cup.
In this heat slow cookers can be a life saver!
Yes it sure is! 🙂
Thank you Sara for the recipe. If I half the recipe would I use half cup vegegetable broth or cup?
Hey Shaynee, if you halved everything then you would need 1/2 cup vegetable broth. Let me know how it turns out! 🙂
My family liked the recipe, thanks again!
So great to hear Shaynee!
Hi! This recipe came second place in my chilli cook off at work. It’s amazing! I brought it home to my boyfriend and he loved it even more. Although he would like to know if I could add meat to it. Any suggestion of meat and how to do it? Do I cook the meat first or can it all go in? Please let me know and thank you!
Hi Gabi, That is so awesome and totally made my day!! 🙂
As far as adding meat, it depends on what type of meat you are going to use. You could use ground beef and heat it in a frying pan with some onion first, then add the cooked beef into the Slow Cooker along with everything else.
Funny I am going to take it to work tomorrow. We are having a chili cookoff and I’m bringing vegan chili! Hope it turns out good for me!
Made this chili and it was very good! Thanks for posting!
So glad you enjoyed it Evangeline! 🙂
Making this tonight – looks awesome. Presuming: 1- drain and rinse the canned beans, and 2 – include the diced tomato juices?
Hi Bill, Yes that is correct. Let me know how you like it:)
Has anyone tried adding some veggie crumbles? If so how much?
I made two versions of this chili.
1. I followed the recipe exactly except for two areas: I reduced the Chili Powder 1.5 TBSP and used Kosher Salt instead of Sea Salt and it turned out great. The Avocado topper was the fan favourite – great idea.
2. I followed the same recipe but made some changes. I added 1.5 lbs. ground beef with onions, I reduced the Chili powder 1.5 TBSP, used Kosher Salt and instead of Diced tomatoes I used crushed (fire-roasted). I may have kicked in a little extra Cayenne and I have to say this was the over-all winner – everyone enjoyed it.
Thanks for the recipe, fun to follow and yum to devour
So glad you liked it! Thanks for sharing your extra tips:)
I was looking for a meatless chili for Lent. This was delicious! My husband and I both enjoyed it. I followed the recipe exactly except I left out the cayenne pepper as it sounded spicy enough for us without it. It was perfect. Thanks for this recipe!
Thanks Lynn, I’m so glad you both enjoyed it!
Will make this tomorrow for my self and may use Quorn mince or pieces.Will let you know how it turned out
Awesome Brian! 🙂
Hi! I’ve made this recipe many times and love it! Can this recipe be made stove top? How long would you cook it for? Thank you!!
Hi Victoria, you could definitely make this on the stove top. I have a similar chili recipe that you can check out here made this way: https://tastefulventure.com/lentil-and-black-bean-chili/
My husband needed a vegetarian recipe for a potluck at work. Many of his co-workers are Indian and don’t eat meat. He’s not a cook but I left him the recipe and ingredients to make while I was at work. He put it all in the slow cooker, adding shredded carrots, diced tomatoes with green chilies, extra cumin and replacing green pepper for red plus doubling the recipe. Each son came home from school or work and helped themselves, assuming it was dinner! They loved and ate half so we had to add more beans, broth, tomatoes and spices. It was a hit and my husband said this will be his new specialty to make for the family.
This makes my heart happy Cheryl! So glad you all loved it:)
Are you certain it is 3-4 tablespoons chili powder? I used 2.5 and it’s incredibly spicy.
Hi Marie, It totally depends on your level of spiciness. If it’s too spicy for you just use less Chili Powder next time.
I just came across this recipe today & made it for dinner. It was SUCH A HIT! My sister told me it was the best chili she ever ate & she hates chili. Thanks for sharing. I will make this again and again. It was so good especially on this cold autumn day.
That makes my heart happy Jenna! So glad y’all enjoyed it!!! 🙂
Just made this for a company “Chili Cook Off” and came in third out of eleven entries. I did not mention it was vegetarian until all voting had ended. No one noticed. Loved the ease in making, the texture and the spice level.
That is so awesome Eric! Wow 3rd place, so cool!! That totally made my day:)