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I make a huge batch of these Ranch Veggies and eat on it all week. Why cook sides EVERY day? WHYYYYY? Why dirty up the kitchen EVERY SINGLE DAY? I do not understand that concept at all. AT ALL! I do not like to wash dishes….I do not like to wash counters….I do not like to wash stove tops……I do not like green eggs and ham. I DO love good food. I mean REALLY love it so I find ways to cheat the system. Here is one of my favorites.

This non-recipe recipe is easy. I mean really easy. A 3rd grader could make these vegetables.

Toss all the ingredients in the slow cooker.

Set it. Forget it. Eat yummy veggies all week long. Wash ONE dish….and maybe a spoon! That 3rd grader can do that too.

Ahhh, enjoy these ranch-y roasted yummies several nights this week. Your dish pan hands will thank you.

Slow Roasted Vegetables Use any of your favorite vegetables in this one. Print

Votes: 69
Rating: 3.65
You: Rate this recipe!

Slow Roasted Vegetables Use any of your favorite vegetables in this one. Print Votes: 69
Rating: 3.65
You: Rate this recipe!
Prep Time:

8-10 minutes

Cook Time:

3-4 hours

Servings:

4-6 people

  • 3 sweet potatoes chopped
  • 6 small new potatoes chopped
  • 3 cup frozen green beans
  • 1 chopped red onions
  • 1 tbsp minced garlic or whole cloves
  • 2 tbsp dry ranch seasoning
  • 2 tbsp extra-virgin olive oil
  • toss it all in the slow cooker and mix well.
  • cook on low for 6-8 hours or high 3-4 hours.
  • 3 sweet potatoes chopped
  • 6 small new potatoes chopped
  • 3 cup frozen green beans
  • 1 chopped red onions
  • 1 tbsp minced garlic or whole cloves
  • 2 tbsp dry ranch seasoning
  • 2 tbsp extra-virgin olive oil
  • toss it all in the slow cooker and mix well.
  • cook on low for 6-8 hours or high 3-4 hours.

©5dinners1hour llc 2020 · viewed on www.5dinners1hour.com on 01/28/20

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Summertime means warm weather but do not put your slow cooker away. With a light sauce to cook in, this is the perfect recipe for your summertime vegetables.

The sky is the limit when it comes to picking out the vegetables for this recipe. As usual, I encourage you to use your favorite vegetables. Shop local for this recipe if you can. Farmer’s markets are the perfect place for getting these ingredients. I was lucky enough to get this box of from Melissa’s Produce:

BOX OF HEAVEN. That’s what I referred this box of colorful vegetables as. They’re beautiful, right? I love colorful food. In my slow cooker you’ll find: carrots, green beans, squash, pearl onions and baby potatoes. I wanted a recipe that was flavorful but didn’t overpower the vegetables. I pretty much took my go-to vegetable marinade and modified it by lowering the oil amount and adding a few extra ingredients to it. Taste the sauce before you pour it on. If you think it needs more salt, add more salt. If it needs more sour then add more lemon juice.

This is a great side dish or you can serve it as a main course tossed with pasta for example.

Scale 1x2x3x

  • 3 lb your favorite summer vegetables
  • 15 ounces diced tomatoes

Sauce:

  • 1/4 cup lemon juice
  • 1/4 cup low-sodium soy sauce or coconut aminos
  • 2 tbsp evoo
  • 2 tbsp worcestershire sauce
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Add diced tomatoes to bottom of the slow cooker.
  2. Add summer vegetables on top of the diced tomatoes.
  3. In a medium size bowl, whisk together sauce ingredients.
  4. Pour sauce into the slow cooker making sure all the vegetables are covered.
  5. Cook HIGH 3 hours or LOW 6 or until vegetables are soft.
  6. Stir before serving.

This Crockpot Vegetarian Chili is vegan, gluten free, SO healthy, and loaded with veggies, spices, and THREE kinds of beans!

This Crockpot Vegetarian Chili Recipe is one of our most popular recipes (originally posted August 21, 2017), so I’ve updated it to include a how-to video! Enjoy!

If you love this healthy crockpot recipe, you might also like: crockpot butternut squash soup and slow cooker vegetable curry.

I’m not gonna lie.

I’m kiiiiiiinda looking forward to fall.

Like.

Who am I?!

But cooler weather means fun things like pumpkin muffins, tailgating, cozy sweaters, and

ALL THE CROCKPOT RECIPES.

If you’ve been to Show Me the Yummy at ANY point, you probably already know that the crockpot is literally my favorite kitchen gadget.

While I do FULLY believe that you can and SHOULD use your slow cooker all year round, I know most people use it during the cooler months to make cozy and delicious soups, stews, and . . .

CHILI.

I have a few chili recipes on the blog already, but today, I have for you, what may now be my new fave:

Crockpot Vegetarian Chili.

Technically, this is Crockpot Vegan Chili, but I like how Crockpot Vegetarian Chili sounds better. 😉

While Trevor and I aren’t vegan – or even vegetarian – I do like to cook at LEAST one plant based meal a week.

Mainly, because I feel like we don’t get NEARLY enough veggies in our diets.

I have three favorite “recipes” when I’m really looking to load up on veggies:

  1. Healthy Egg Muffins Cups <— chop up the veggies small and load ‘em in. Veggies + protein for breakfast and I won’t feel bad if I don’t eat anything green for the rest of the day.
  2. Smoothies <— load in the spinach to any of those recipes, you can’t even TASTE it. I often will make smoothies for Trevor and myself and will pack in 4 cups of spinach! Do you know how LONG that would take to sit down and eat?
  3. Soups and chilis <— again, chop up the veggies small and load ‘em in. There are so many flavors and textures going on, that I try to pack as many veggies in as possible, and you really can’t even tell.

This Crockpot Vegetarian Chili is no exception, it’s absolutely JAM PACKED with vegetables.

Ingredients in slow cooker vegetarian chili:

  • Red onion
  • Celery
  • Carrot
  • Green pepper
  • Red pepper
  • Sweet potato
  • Spices: garlic powder, dried oregano, chili powder, cumin, salt, and pepper
  • Green chiles
  • Diced tomatoes
  • Tomato sauce
  • Water
  • Beans: kidney beans, garbanzo beans, and black beans

How do I make crockpot vegetarian chili?

  1. Prep the veggies. Dice onion, celery, carrot, bell peppers, and sweet potatoes.
  2. Throw them into your greased crockpot.
  3. Add in spices: garlic powder, oregano, chili powder, cumin, salt, and pepper.
  4. Add in green chilies, diced tomatoes, tomato sauce, water, kidney beans, garbanzo beans, and black beans.
  5. Stir.
  6. Cook on HIGH for 4 hours or LOW for 8 hours.

The nice thing about this Crockpot Vegetarian Chili Recipe is that it’s SO customizable! Swap out the veggies to include your faves, up or lessen the spices to taste . . . don’t like garbanzo beans? Trade ’em in for pinto, etc!

The options are endless and will all be absolutely tasty.

This Crockpot Vegetarian Chili is quick and easy to make, SO healthy for you, is vegan, gluten free, and just absolutely delicious!

Oh! And don’t forget your fave chili toppings!

– Jennifer

Do you want more meatless recipes? More crockpot recipes? Show Me the Yummy!

Crockpot Vegetarian Chili Recipe

5 from 12 votes This Crockpot Vegetarian Chili is vegan, gluten free, SO healthy, and loaded with veggies, spices, and THREE kinds of beans! Prep Time: 15 minutes Cook Time: 4 hours Yield: 8 people Scale 1x 2x 3x

  • 1/2 red onion diced
  • 2 stalks celery diced
  • 1 carrot diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 sweet potato peeled and diced
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon salt plus more to taste
  • 1 teaspoon ground black pepper
  • 2 (4 oz) cans diced green chiles
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 1 (15 oz) can kidney beans rinsed and drained
  • 1 (15 oz) can garbanzo beans rinsed and drained
  • 1 (15 oz) can black beans rinsed and drained
  • Grease crockpot with cooking spray.
  • Place all ingredients into crockpot and stir to combined.
  • Cover.
  • Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender.
  • Taste and re-season, if necessary.
  • Serve with all your favorite chili toppings!

Nutrition Information

Nutrition Facts Crockpot Vegetarian Chili Recipe Amount Per Serving Calories 289 Calories from Fat 27 % Daily Value* Fat 3g5% Saturated Fat 1g6% Sodium 769mg33% Potassium 1007mg29% Carbohydrates 53g18% Fiber 17g71% Sugar 8g9% Protein 16g32% Vitamin A 5094IU102% Vitamin C 50mg61% Calcium 119mg12% Iron 7mg39% * Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutritional information is estimated and varies based on products used.

Keywords: Crockpot Vegetarian Chili, slow cooker vegetarian chili Enjoy this recipe? Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy Course: Chili, Lunch Cuisine: American

Slow Cooker Vegetarian Chili is hearty and so healthy. It is gluten-free, vegan, and loaded with beans and vegetables. If you need a football watching chili or a quick dinner, this is your answer!

SLOW COOKER VEGETARIAN CHILI

I make a lot of chili recipes in the fall and winter. This Slow Cooker Vegetarian Chili is one of my all-time favorites. I have been wanting to share it for a while now, and finally perfected it. Aside from the healthy beans and vegetables in this recipe, the fact it cooks in the crockpot all day is a huge time saver. Crockpot to the rescue, right?

My site has a lot of meat based chili recipes but very few vegetarian and vegan friendly. Some of my go-to chili recipes on my site are this Slow Cooker Turkey Chili, this Instant Pot Beef Chili and this White and Black Bean Turkey Chili.

What I love most about today’s Slow Cooker Vegetarian Chili is that it uses three kids of beans, lots of vitamin rich vegetables and of course rich, warm spices. Load up your chili with your favorite garnishes and you have a complete meal!

WHAT INGREDIENTS ARE IN CROCKPOT VEGETARIAN CHILI:

  1. BEANS: I consider the beans to be the star of this chili. For my recipe I used black beans, kidney beans and white beans. Feel free to mix it up and use your favorite beans. Chickpeas and red beans work nicely too.
  2. VEGETABLES: The veggies add texture, nutrition and flavor to this chili. I used garlic, carrots, red onion, bell peppers, diced tomatoes, celery and poblano peppers. Feel free to get creative and try things like zucchini, kale, spinach, spicy peppers, potatoes and cauliflower.
  3. RICH, WARM SPICES: Spices help to create the best chili possible. You will find oregano, cumin, chili pepper and cayenne pepper in this version.
  4. GARNISHES: Of course when it comes to chili, the garnishes take it to the next level. I am the queen of garnishes. I enjoy fresh cilantro, chopped green onions, cheese {omit if you are making vegan}, diced red onion, sour cream, jalapeños and avocado. You can even add crushed chips to the top of your chili for that added crunch.

HOW DO I MAKE THIS CHILI RECIPE?

Making chili in the crockpot couldn’t be easier. You really just add everything in to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

If you want to help the flavors really bloom in this chili I suggest sautéing some of the vegetables and spices before adding them to the slow cooker. I would heat 2 Tablespoons olive oil in a medium skillet and then add the garlic, onion and poblano. Sauté for about 3 minutes. Add the spices in and continue to sauté for about 3 more minutes. From here just add that in to the slow cooker with the rest of the ingredients.

WHAT SHOULD I PAIR WITH THIS CHILI?

While I always think a big slice of cornbread goes best with chili here are some other ideas:

SIMPLE MASSAGED KALE SALAD

AVOCADO KALE QUINOA SALAD

SIMPLE GARLIC PARMESAN GREEN BEANS

SIMPLE ROASTED BROCCOLI

OTHER VEGETARIAN SLOW COOKER RECIPES YOU MIGHT LIKE:

SLOW COOKER WINTER VEGETABLE SOUP WITH LENTILS FROM A BEAUTIFUL PLATE

SLOW COOKER VEGETABLE BEAN SOUP BY ONE LOVELY LIFE

DETOX LENTIL SOUP BY PINCH OF YUM

Prep Time 15 minutes Cook Time 6 minutes Total Time 21 minutes

Ingredients

For the chili

  • 1/2 of a red onion, diced
  • 4 garlic cloves, minced
  • 1 poblano pepper, seeds removed, diced
  • 1 bell pepper, seeds removed, diced
  • 2 large carrots, peeled, diced
  • 2 celery stalks, diced
  • jalapeño, seeds removed, diced {optional}
  • 1 – 15 ounce can of diced tomatoes
  • 1 – 15 ounce can of tomato sauce
  • 1 – 6 ounce can of tomato paste
  • 2 teaspoons oregano {or Mexican oregano}
  • 2 teaspoons cumin
  • 2 Tablespoons chili powder
  • 1/4 teaspoon cayenne pepper {optional for spice}
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 – 15 ounce can of black beans, drained and rinsed
  • 1 – 15 ounce can of kidney beans, drained and rinsed
  • 1 – 15 ounce can of white beans, drained and rinsed

Garnishes

  • Cheese
  • Cilantro
  • Green onions
  • Sour cream
  • Diced red onion
  • Crushed chips

Instructions

Place all ingredients in the crockpot and stir.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Serve warm with your favorite garnishes.

Notes

If you want to help the flavors really bloom in this chili I suggest sautéing some of the vegetables and spices before adding them to the slow cooker. I would heat 2 Tablespoons olive oil in a medium skillet and then add the garlic, onion and poblano. Sauté for about 3 minutes. Add the spices in and continue to sauté for about 3 more minutes. From here just add that in to the slow cooker with the rest of the ingredients.

Vegan Crockpot Chili

February 14, 2019 // 10 Comments ”

This Vegan Crockpot Chili is SO easy to make and a great healthy vegan dinner!

If you’re thinking that this recipe looks familiar it’s because it’s VERY similar to THIS loaded vegan chili recipe that I posted not too long ago. It’s one of the most popular recipes on my blog right now and since I’ve been asked QUITE a few times if it could be adapted to a slow cooker recipe, I thought that I would give it a try.

Turns out, this vegan chili works GREAT in a crockpot. It makes the whole process significantly easier as well since you literally just dump everything in and then let the slow cooker work its magic. I’m a pretty big fan of delicious AND easy.

I’m not a big meal prep-er (largely because I work from home) but if I was, this crockpot vegan chili recipe would be one of my go tos. It lasts in the fridge for quite a few days while still tasting great and I always look forward to the leftovers (I definitely cannot say that about all of the recipes that I try!).

How to make Crockpot Vegan Chili:

I’ve seen a lot of slow cooker chili recipes that have you do a lot of cooking before you ever even add anything to the crockpot. I find this extremely unnecessary. I just dump the veggies in raw and let the slow cooker do all of the hard work.

For this vegan chili, simple put ALL of the ingredients into the crockpot (minus the corn which will go in at the end) and let it slow cook. SO FREAKIN’ EASY!

I cooked mine on high for 2 1/2 hours but low for about 5 hours will also do the trick! The corn gets mixed in before serving and is cooked just long enough to heat it through.

If you try out any variations to this recipe or try adding anything else in, please let me know! I always love to hear how you add to my recipes and how it turns out!

See how to make the slow cooker chili here:

Description

DELICIOUS Vegan Crockpot Chili that’s perfect for a crowd!

Scale 1x2x3x

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of great northern beans, drained and rinsed
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 tablespoon baking cocoa**
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 1 cup of frozen corn (added in later)
  • Salt to taste (I like this without any salt at all but add as desired)
  1. In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
  2. 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
  3. Serve and ENJOY! Store in the fridge in an airtight container for up to a few days.

**Many people have pointed out to me that the video calls for cinnamon. I just messed up when editing the video. The recipe calls for COCOA

  • Category: Vegan
  • Method: Crockpot
  • Cuisine: American

Keywords: vegan, crockpot, slow cooker, chili, soup

Dinner Healthy Lunch Slow Cooker Vegan Vegetarian

posted February 14, 2019 by Brita

10 Comments//Leave a Comment “

This creamy chili is the perfect vegetarian comfort food! This vegetarian crockpot recipe is easy and delicious!

I think it’s about time I stop complaining about the weather in every post and just accept that autumn is here to stay.

Not being a football fan, I don’t attend as many get-togethers in the fall as it seems most people do.

That doesn’t stop me from cooking up some huge batches of stick-to-your-ribs crockpot vegetarian chili!

We all know the various reasons why vegetarian slow cooker recipes are awesome, right?

I don’t need to sing the praises of the hands-off, one-pot, easy-cleanup machine, but I’ll still encourage you to drag yours out of the back of the cupboard if you haven’t already done so this fall.

This is one of those vegetarian crock pot recipes that requires nothing other than chucking some ingredients in a pot and walking away.

Since we’re going with a meatless chili, I decided to use four types of beans: black, white, red, and pinto!

I also added plenty of extra special ingredients for added depth of flavor.

Do you ever use chipotles in adobo sauce?

Price: $12.49 ($0.45 / Ounce)

Price Disclaimer

They are one of my favorite ingredients to keep on hand. The adobo sauce itself is to die for!

I never use the whole can, so I stash the extras in glass jars in the freezer.

To add even MORE flavor to this slow cooker vegetarian recipe, I threw in a can of Old El Paso™ Mild Red Enchilada Sauce and half a block of cream cheese.

If for some bizarre reason you have leftovers, either stash it in the freezer (make sure to use freezer-safe jars:

Price: $15.99 You Save: $1.20 (7%)

Price Disclaimer

Or, you can make it into bean dip.

To turn it into bean dip, just toss everything in the blender, blitz it until it’s pureed, then scrape it all out into an oven-safe dish.

Top it with some grated cheese (pepperjack is awesome!) and put it the oven to warm it up and melt the cheese. So easy!

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!!

Here’s the Recipe!

  • 1 (14-ounce) can Old El Paso™ Mild Red Enchilada Sauce
  • 1 (14-ounce) can low-sodium black beans, drained and rinsed
  • 1 (14-ounce) can low-sodium white beans, drained and rinsed
  • 1 (14-ounce) can low-sodium small red beans, drained and rinsed
  • 1 (14-ounce) can low-sodium pinto beans, drained and rinsed
  • 1 (14-ounce) can sweet corn, drained and rinsed
  • 1 (10-ounce) can diced tomatoes with green chiles, divided
  • 1 to 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
  • 1 ½ cups chopped sweet onion
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 4 ounces cream cheese, cubed
  • Optional Toppings: pickled jalapenos, chopped cilantro, sour cream, lime wedges
  1. Place the enchilada sauce, beans, corn, and half of the can of diced tomatoes in the crock of a slow cooker along with 1 ¾ cups of water.
  2. Pour the remaining diced tomatoes into a small food processor or blender along with the chipotles and adobo sauce. Puree, then transfer to the slow cooker.
  3. Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or Low for 8 hours.
  4. Transfer two cups of the chili to a blender and puree. Return to the pot. Stir the cubed cream cheese into the chili and allow to cook for another 30-60 minutes, until well-combined. Serve hot with toppings of choice.

Rather than transfer a portion to a blender, you can use an immersion blender to pulse the chili in the slow cooker until it is thick to your liking.

Got leftovers? Puree, top with grated cheese, and pop it under the broiler. Top with a few dollops of sour cream for an awesome vegetarian bean dip!

Yield 8 Serving Size 1
Amount Per Serving Calories 290 Total Fat 10g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 5g Cholesterol 15mg Sodium 880mg Carbohydrates 40g Fiber 8g Sugar 4g Protein 13g Nutrition information has been auto-calculated for your convenience.

Today’s easy vegetarian crockpot recipe is sponsored by the wonderful people over at Old El Paso.

Thank you for supporting the brands that support The Wanderlust Kitchen!

Last Updated on October 10, 2019

10 Healthy, and Easy, Vegetarian Crock-Pot Recipes

Nutrition

Set it and forget it.

By Asia Bradlee· 3/7/2019, 12:37 p.m.

Read all about the latest gym openings, healthy events, and fitness trends in our twice weekly Wellness newsletter.

Photos via Turnip the Oven / Pinch of Yum / Simply Quinoa

There’s no denying that Crock-Pots are one of the best inventions of all time. As the O.G. Instant Pot, they allow you to cook without an oven and you can even leave them on while you’re not home. It’s a win-win for those of us with no time to cook.

These vegetarian Crock-Pot recipes—from chili to lasagna— are designed to keep you warm and full, not to mention they’re a breeze to make. If that sounds like something you need in your life, or if you’re looking to cut back on your meat intake, read on.

1. Slow Cooker Enchilada Orzo
Via Damn Delicious

This creamy enchilada pasta can be made while you’re at work in seven to eight hours cooked on low in the slow cooker. If desired, garnish the pasta with a sprig of cilantro and a squeeze of lime.

2. Slow Cooker Sweet Potato Split Pea Soup
Via Eat Well 101

Split peas, sweet potatoes, and carrots make up the base of this soup. To complement the soup, serve it with toasted bread or croutons and a sprinkle of parmesan cheese.

3. Skinny Veggie Crockpot Lasagna
Via Pinch of Yum

Use your vegetable of choice in this Crock-Pot lasagna. Zucchini, kale, spinach, and summer squash are all good choices. Be sure to spray the bottom of the Crock-Pot before cooking so that the noodles don’t stick.

4. Slow Cooker Ratatouille
Via Turnip the Oven

Get a variety of colors and nutrients in this dish, made with eggplant, zucchini, red pepper, and tomatoes. Plus, each serving is topped with a fried egg (or two) for added protein.

5. Slow Cooker Coconut Curry Lentils
Via Budget Bytes

Lentils are packed with protein, making this a well-rounded vegetarian option since it also includes healthy fats from the coconut milk and carbs from the sweet potatoes and carrots. Make the most of this meal by freezing it and portioning out servings of lentils and rice together.

6. Slow Cooker Broccoli, Cheddar, White Bean Soup
Via Kristine’s Kitchen

This creamy vegetarian soup is made out of broccoli, cannellini beans, spinach, and vegetable broth. Once everything is cooked in the slow cooker, you’ll blend it together to get the right consistency.

7. Slow Cooker Loaded Sweet Potatoes
Via Hummusapien

By cooking sweet potatoes in the slow cooker, they retain some moisture, making them extra sweet and soft. These potatoes are topped with beans and corn, along with an easy-to-make cashew cream.

8. Quinoa Black Bean Stuffed Peppers
Via Pinch of Yum

These stuffed peppers require minimal prep and can be customized to your liking. Depending on how large your slow cooker is, you may only be able to fit four in at a time.

9. Slow Cooker Wild Rice Vegetable Soup
Via Kristine’s Kitchen

On those particularly frigid days, this soup will warm you up from the inside out. With wild rice, butternut squash, white beans, and kale, it’ll also keep you full for a long period of time.

10. Slow Cooker White Quinoa Chili
Via Simply Quinoa

Instead of traditional red chili, this chili contains no tomatoes and has celery, white beans, corn, white quinoa, and a hint of spice with poblano peppers. The chili gets its creaminess from soaked, ground cashews, but if you don’t have time to soak them a non-dairy milk will also do the trick.

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Looking for a tasty vegan crockpot option or just something healthy?! Check out this Crockpot Quinoa and Vegetables recipe that turns out delicious every time!

Looking for some healthier, or even vegetarian crockpot options? Check out this delicious recipe for Crockpot Quinoa and Vegetables. This recipe is very easy to throw together and you will have a fantastic side dish or meal in no time.

If you are not Vegan or Vegetarian you can make this Crockpot Side Dish into a meal by mixing in beans or even grilled chicken to stretch it even further. Any way you cook it, this turns out delicious!

What Size Crockpot?

When I make this dish I use this Hamilton Beach 6 qt Slow Cooker. I find that it is my go-to crockpot lately. This recipe will fit in a 4 qt or larger crockpot.

Crockpot Quinoa Tips

When making quinoa in the crockpot it is important to add your ingredients but not lift the lid until the time is up. If you open the crockpot you are releasing heat and steam. This will extend the cooking time by 20 – 30 minutes (roughly) each time. So, don’t open your crockpot.

Seasoning your Crockpot Quinoa

When it comes to seasoning a dish like this it is hard to give measurements because everyone is cooking with different types of chicken or vegetable stock, different varieties of vegetables. My tip is to taste everything. Add a little garlic salt, or spice up your dish with a little turmeric. Don’t be afraid to add some seasonings to mix things up a bit.

Crockpot Quinoa and Vegetables

Looking for a tasty vegan crockpot option or just something healthy?! Check out this Crockpot Quinoa and Vegetables recipe that turns out delicious every time! 4.67 from 3 votes Pin It Course: dinner, Side Dish Cuisine: Vegan Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings: 4 Servings

  • 1 1/2 cups Quinoa
  • 3 Cups Chicken ( or Vegetable Stock)
  • 1 onion (small, chopped)
  • 1 tablespoon olive oil
  • 1 sweet red pepper (medium, chopped)
  • 1 carrot (chopped)
  • 1 Cup green beans (fresh, chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon cilantro (or basil; depending on your taste)
  • 1/4 teaspoon pepper
  • Additional spices (garlic, salt, seasoned salt, etc (to taste))
  • Rinse Quinoa
  • Dump it into the crock pot. (I used 6 quart)
  • Add 1 tablespoon of olive oil to coat.
  • Stir in broth, veggies, pepper and garlic. Reserve cilantro for before serving.
  • Cover and cook on low for 4-6 hours, or on high for 2-4.
  • The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
  • Top with fresh cilantro and serve.
  • You can mix in garbanzo beans or black beans to add protein to this dish and turn it into a meal

Tried this recipe?Mention @MomsWithCrockpots or tag #MomsWithCrockpots!

More Vegan Crockpot Recipes

  • Crockpot Cuban Black Beans Recipe
  • Crockpot Enchilada Quinoa Recipe

Amanda is a busy mom of 3 running her own business, homeschooling, and managing a household. She creates yummy crockpot recipes to help her spend less time in the kitchen and more time doing what she loves.

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