Vegetarian Vegan Lucky Chili Crock Pot Yummy
Warm up your weeknight dinners with this irresistible **Vegetarian Vegan Lucky Chili Crock Pot Yummy**, a hearty and wholesome dish that’s bursting with color, flavor, and plant-based goodness. Packed with nutrient-rich vegetables like zucchini, carrots, and bell peppers, along with protein-packed black and kidney beans, this slow-cooked chili is infused with bold spices like chili powder, cumin, and smoked paprika for a satisfying kick. The recipe is as easy as it is comforting—simply prep, toss everything into your crock pot, and let it simmer to perfection. Serve this vibrant chili with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish. Perfect for meal prepping, family dinners, or cozy gatherings, this vegan chili is sure to become a beloved staple in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced bell peppers (any color)
- 1 medium, diced zucchini
- 2 medium, diced carrots
- 28 oz canned diced tomatoes
- 15 oz canned tomato sauce
- 15 oz (drained and rinsed) canned black beans
- 15 oz (drained and rinsed) canned kidney beans
- 1 cup frozen corn
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional) cayenne pepper
- 0.25 cup (chopped, optional for garnish) fresh cilantro
- 1 (sliced into wedges for serving, optional) lime
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Transfer the sautéed onions and garlic to the crock pot.
Add the diced bell peppers, zucchini, and carrots to the crock pot.
Stir in the diced tomatoes (with their juices), tomato sauce, black beans, kidney beans, frozen corn, and vegetable broth.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir to evenly distribute the spices.
Cover the crock pot with the lid and set it to cook on low for 6–8 hours, or on high for 4–5 hours. Stir halfway through cooking if possible.
Taste and adjust seasonings if needed before serving.
Ladle the chili into bowls and garnish with freshly chopped cilantro, if desired. Serve with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7307 mg | 318% | |
| Total Carbohydrate | 343.2 g | 125% | |
| Dietary Fiber | 113.0 g | 404% | |
| Total Sugars | 87.2 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 8318 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
