Slow Cooker Vegetarian Chili

I was a vegetarian for seven years, and in that time, I worked really hard to avoid frozen processed vegetarian meals. I just didn’t feel good about eating that way especially if my whole goal in vegetarianism was to eat healthier and closer to nature.

One of my favorite recipes during my vegetarian years was this Crockpot Veggie Chili. I loved how quickly it came together and that I didn’t have to babysit it. I could prepare it in the morning and have a delicious, healthy, flavorful meal ready for me by the afternoon.

This chili is great all on its own or served over rice. If you want to get even more fancy, you can sprinkle it with some shredded cheddar and a dollop of sour cream or greek yogurt.

Note: My real secret is one, 15-ounce can of fire roasted tomatoes. Do try and use these because the flavor from the tomatoes really gives this chili it’s depth.

Crock Pot Veggie Chili

Serves 6


3 stalks celery, cut into 1/4 inch dice

1 large zucchini, cut into 1/2-inch dice

1 small red onion, finely diced

2 cloves garlic, minced

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can red kidney beans

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

2-3 bay leaves

1 (15 ounce) can fire roasted tomatoes

2 tablespoons tomato paste

2 cups water

Optional garnishes: Sour cream, greek yogurt, shredded cheddar cheese, fresh chives


1. Cut up veggies.

2. Place veggies, beans, fire roasted tomatoes, cumin, salt, pepper and tomato paste into the crockpot.

3. Add in water and bay leaves. Stir, cover and set to HIGH. Cook for 4 hours. Remove bay leaves before serving.

4. Serve warm with the toppings of your choice. Enjoy!

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