Crockpot Veggie Chili

Yields: 8 generous servings

Crock-pots = every busy person’s best friend.

Throw a bunch of delicious ingredients in the pot, allow it to stew for hours while you go about your day, and by the time the dinner bell metaphorically rings, your dinner is ready!

With this chili, you get a hefty serving of veggies, a punch of protein, and lots of magnificent flavor.


1 1/2 cups green lentils
1/2 cup quinoa
15 oz can cannellini beans
15 oz can garbanzo beans
28 oz can diced tomatoes
8 oz can tomato sauce
1/2 yellow onion
1/2 red onion
1/2 large zucchini or 1 small
1/2 red pepper
1/2 yellow pepper
4 garlic cloves
2 carrots
1 jalapeno
1/8 tsp paprika
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp dried oregano
2 tbsp cumin
2 tbsp chili
4 cups water


1.  Prep all vegetables by dicing them to your desired size to achieve your desired texture (try to maintain a uniform size throughout), and keep in mind that it will all cook down.  I personally prefer a chunkier chili, so you’ll see in the image below that my zucchini and carrots are larger in size (quartered).  If you want a smoother chili, you could certainly throw all the veggies in your food processor and pulse them, then combine them with the beans and quinoa.

2.  Throw all of the ingredients in your crock-pot and cook on low for 5-7 hours.

3.  Serve it up in a large bowl with a side of Brittany Lynn's Honey Crumble Cornbread (buy it here or make it on your own


Brittany KrigerComment