CROCK POT VEGETARIAN CHILI – Guest Blog By Catherine of Weelicious

Today we have another guest post from Catherine McCord of Weelicious!  We all loved her first Guest Blog for Veggie Grettie where she made Crock Pot Black Bean Soup and I know you will also love her Crock Pot Vegetarian Chili.  I personally always need to have a good arsenal of quick and easy recipes…life gets busy!  Enjoy.


In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili (Serves 16)

1 16 Oz Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Place the first 3 ingredients in the Crock Pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.
3. Cook on high for 12 hours.
4. Serve.

**Allow to cool, place in appropriate container or Ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

For a printable version of this recipe click here.

For more Weelicious recipes click here.

Photo courtesy of


Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Main Dish, Recipes, Soup, Vegan, Vegetarian

6 responses to “CROCK POT VEGETARIAN CHILI – Guest Blog By Catherine of Weelicious

  1. this sounds delicious! i am a newly obsessed crock pot enthusiast so i’m always looking for new recipes to try. i will have to make this sometime when my man is out of town cuz thats the only time when i can get away with making vegetarian entrees!

    • That’s funny… my husband has slowly been moving more over to the vegetarian side, but it has been a work-in-progress. He even recently tried a month of eating veggie and despite a few slip-ups did great (If you asked me a few years ago if Ithought he would ever try a month of veggie eating I would have laughed out loud).

  2. 6 cups of beans AND all those veggies – what size crock pot does a lady need to accommodate this recipe? We just made Weelicious’ bean soup and doubled the recipe and our crock pot was to the brim (and the soup was so amazing…. which is why we made it again and doubled the recipe so we could have leftovers!)… so anyhow – how big a crock pot does one need for this?

  3. Pingback: GUEST POST – Weelicious’ Carrot Ginger Sauce | VEGGIE GRETTIE


Leave a Reply

Your email address will not be published. Required fields are marked *