Slow Cooked Vegetarian Chili/Soup

Slow Cooked Vegetarian Chili/Soup

The perfect winter meal to enjoy during a snow storm!

Cooking Level: Easy
Category: Dinner
Prep Time
Cook Time
Total Time

About the Recipe

This winter chili will be sure to warm you to your bones! It makes enough to enjoy with friends or have for left overs.


  • 2 whole Carrots; diced
  • 1 whole White Onion; diced
  • 3 stalkss Celery; diced
  • 1 whole Red or Green Bell Pepper; diced
  • 1 whole Jalapeno; diced
  • 28 ounces Plum Tomato (can)
  • 15 ounces Diced Tomato (can)
  • 15 ounces Black Beans (can or dried and soaked)
  • 1 cup Cremini Mushrooms; diced
  • 1 cup Corn (frozen or fresh)
  • 1 bunch Fresh Cilantro
  • 2 tablespoons Olive Oil
  • 2 tablespoons Dried Coriander
  • 1 teaspoon Dried Cayenne
  • 1 tablespoon Dried Oregano


  1. Place large pan on medium heat, add olive oil. Once oil is hot, add carrots, white onion, celery,and jalapeno. Let vegetables cook covered for about 3 – 4 minutes over medium heat. Stiring occasionally.
  2. While the vegetables are cooking, empty can of diced tomatoes into a colander to remove some of the liquid. Then add to crock pot. Repeat the same process with the plum tomatoes; however crush the plum tomatoes with your hands before adding to the crock pot to break them down.
  3. Rinse black beans under cold water and drain.
  4. When vegetables are cooked, add bell pepper, cremini mushrooms,black beans and corn. Stir in dried coriander, cayenne pepper and oregano.Let the vegetable mixture cook for another 3 to 4 minutes on medium low.
  5. Place vegetable mixture into crock pot.
  6. Turn the crock pot on low and let it cook for 6 – 8 hours. You can always turn this on before work to have a great meal when you arrive home.
  7. Scoop into a bowl and top with diced fresh cilantro to add some freshness. Enjoy!

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