Go Back
bowl of corn, carrots, diced tomatoes, and beans in a red sauce
Print
Vegetarian Chili
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Servings: 3
Calories: 273 kcal
Ingredients
  • 28 oz crushed tomatoes
  • 28 oz diced tomatoes
  • 19 oz canned kidney beans, undrained
  • 2 cups kernel corn, frozen
  • 2 sticks celery, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, peeled and thinly sliced
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 1/2 tsp salt
  • chili flakes, optional
Instructions
Assembly Instructions

  1. Put all ingredients in a large resealable bag and squish together.

  2. Remove excess air. Seal and freeze.

Cooking Instructions

  1. Thaw overnight in the fridge.

  2. Simmer on the stove top for one hour or cook for 3 hours on high or 5 hours on low in the slow cooker.

  3. Serve topped with sour cream, grated cheddar cheese, fresh cilantro, diced avocados, and/or sliced green onions.