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Vegetarian Chili

Serves 16.

Vegetarian Chili

Catherine McCord of Weelicious

Vegetarian Chili


  1. Serves 16
  1. 2 Cans Organic Chopped Tomatoes
    2 32 oz Boxes Vegetable Broth
    6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
    2 Tbsp Olive Oil
    1 Onion, minced
    5 Cloves Garlic, minced
    6 Celery Stalks, chopped
    6 Carrots, chopped
    1 Bell Pepper, chopped
    2 Tbsp Chili Powder
    1 1/2 Tbsp Cumin
    2 Tsp Salt
    1 Tsp Sweet Paprika
    1 Large Bunch Dinosaur Kale, chopped


1. Place the first 3 ingredients in the Slow Cooker (Crock Pot).
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.
3. Cook on High for 12 hours.
4. Serve.

** Puree for Baby and serve.
*Place in Baby Cubes and freeze.

**Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

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