Slow Cooker Vegetarian Chili

This hearty chili is super easy to prepare.  Just put all the ingredients in your slow cooker and come back in 6-8 hours to enjoy a steaming bowl of vegetarian chili.



1 cup uncooked farro or quinoa

1 large onion, peeled and diced

4 cloves of garlic, minced

1 (19oz) can red kidney beans, rinsed and drained

1 (19oz) can black beans, rinsed and drained

1 (19oz) can chick peas, rinsed and drained

1 (114ml) can diced green chilies

1 L carton organic vegetable broth

1 (540ml) can diced tomatoes

1 (740ml) jar chunky marinara sauce

4 carrots, peeled and chopped

2 cups frozen organic corn

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon brown sugar

1/2 teaspoon black pepper


Add all ingredients to a large slow cooker and stir thoroughly to combine.  Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through.  Serve immediately, garnished with extra toppings such as shredded cheddar cheese, crushed tortilla chips, avocado or sour cream.  Refrigerate leftovers in a sealed container for up to 3 days or freeze for up to 3 months.

Recipe adapted from   

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