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no guilt chili (vegetarian)

(2 ratings)
DMomma avatar
Recipe by
Desiree Macy
@DMomma
None, FL

My daughter has become a vegetarain which has me often cooking 2 meals in one night.So I hopped online and started looking up chili dishes none to my liking so I just decided to make My chili without the beef or beef bouillon and man did I come up with a Yummy Pot of Vegetarian chili that ALL of us loved. Try mine or add a few things of your own...You will Not miss the Meat. Even Die-hard Meat eaters Love this.

(2 ratings)
yield 6 to 8
prep time 25 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For no guilt chili (vegetarian)

  • 2 tablespoon olive oil,to wake up spices
  • 1 lg
    onion,chopped
  • 1 lg
    green pepper
  • 1 or 2 lg
    fresh jalapenos seeded and diced (optional)
  • 3 clove
    of garlic chopped
  • 1 can
    of black beans (rinsed)
  • 1 can
    of pinto beans (rinsed)
  • 1 can
    redbeans (rinsed)
  • 1 can
    large kidney beans (rinsed)
  • 1 can
    large can tomatoe juice
  • 1 c
    celery,chopped
  • 1 c
    fine chopped mushrooms
  • 1
    bag frozen vegan beef if you want the chilli heartier.
  • 2 can
    2 cans diced or 4 chopped fresh tomatoes
  • 1/4 c
    brown rice, raw or white.brown is better for you
  • 1 c
    water,temp doesn't matter
  • cube vegetable boulin (i use this in any and everything that calls for boulin now since i cant cook with meats)
  • 3 Tbsp
    unsweetened cocoa powder
  • 1/2 tsp
    cayenne pepper or more depending on your taste
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    cumin
  • cilantro, fresh (optional)
  • avacado (optional)
  • CROCKPOT VEGETARIAN CHILI (YOU WILL NOT MISS THE MEAT)

How To Make no guilt chili (vegetarian)

  • 1
    Heat oil and spices on low heat while you are chopping your veggies up.This wakes up the whole flavor of your spices although you "Do Not" have to do this.
  • 2
    Chop all fresh veggies and put in your crock-pot as you go. Add water
  • 3
    Put a Strainer in your sink.Open all cans of beans,pour then into the strainer and rinse them. This gets rid of some of the salt and the slimy juice they are in. Add beans to the crock-pot.
  • 4
    Add all tomato products to pot. Add rice.(note...you will not see the rice when chili is cooked and finished,it's to help make the chili thicker and it seems to add where the meat is gone.
  • 5
    Add All Spices and the oil add a small amount of water to get all the goodies out of the pan.
  • 6
    Set Crockpot to high cook for 6/8 hours or longer.The longer it cooks the better. Serve with Corn chip and shredded cheddar. After all this is low in fat so you Can add the little extras.
  • 7
    If you would like to take this one step more add a Good sloshing of Balsamic....gives this chili more of a kick!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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