Sunday, March 24, 2013

Vegetarian Chili

One of my favorite things to do on a Sunday is throw some ingredients in my slower cooker and enjoy the smell of it cooking all day. I wanted to share this recipe since it is my favorite chili recipe. In order to make it healthier, I replaced the beans with low sodium versions and the canned tomatoes were no salt added. In addition, I added two jalapeno for some kick, but that is because I like spicy.

Another great thing about this recipe... it all cost under $10! The recipe could feed an entire family. All you need to worry about is adding any toppings you want, and maybe whipping up a side of cornbread.

Vegetarian Chili

adapted from Betty Crocker's Slow Cooker Cookbook


  • 1 can (15 or 16 ounces) spicy chili beans in sauce, undrained
  • 1 can (15 or 16 ounces) pinto beans, undrained
  • 1 can (15 or 16 ounces) dark red kidney beans, drained (I used low-sodium)
  • 1 can (14.5 ounces) chili-style chunky tomatoes, undrained (I used no salt added diced tomatoes)
  • 1 large onion- chopped (I just cut in half so I can easily remove after cooking. I don't like onions)
  • 2 to 3 teaspoons chili powder
  • 1/8 teaspoon ground red pepper
  • Optional: 1 or 2 jalapeno (left whole to easily remove after cooking)


  • Mix Ingredients in a 3 1/2 to 6-ounce slow cooker.

  • Cover and cook on low heat setting 5 to 6 hours.
  • Stir well before serving. 
  • Add any toppings that you'd like (sour cream, cheese, tortilla chips) 

Hope you enjoy this recipe as much as I do. 


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