Best 4 Black White Vegetarian Chipotle Chili Crock Pot Recipes

Black white vegetarian chipotle chili is a spicy, affordable, and wholesome dish that can be a delectable meal on its own or a perfect addition to other dishes such as a burrito or enchilada bowl. You can choose your preferred level of spiciness by selecting an appropriate chili powder, and finding a delicious chipotle chili can be accomplished by following a simple recipe. To create this hearty dish, you will need a crock pot to slowly simmer all of the ingredients into a savory union. With minimal effort and a bit of time, you can prepare a flavorful dish that will transport your taste buds to a new level of satisfaction.

Let's cook with our recipes!

BLACK & WHITE VEGETARIAN CHIPOTLE CHILI (CROCK POT)

Black & White Vegetarian Chipotle Chili (Crock Pot) image

This is medium-spicy, but like any chili recipe, you can modify this for your own taste by adjusting the amount of chipotle and chili powder used, and the type of canned tomatoes with peppers you use. I used Del Monte's Diced Tomatoes with Zesty Jalapenos, which I think is kickier than the typical tomatoes & green chilis. I brown ground beef on the side for my husband to put into his portion. I usually use cooked dried beans instead of canned.

Provided by Vino Girl

Categories Black Beans

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (15 ounce) can navy beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes and green chilies or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 cup onion, chopped
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon sweet Hungarian paprika
1 tablespoon dried cilantro (optional)
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon chipotle chile, minced

Steps:

Stir everything together in a 4 1/2 quart or larger slow cooker.
Set power to low and cook for 6 hours or longer (we usually let this cook for 10 hours).
Serve with cheese or sour cream if you wish.

Nutrition Facts : Calories 323.8, Fat 2.2, SaturatedFat 0.4, Sodium 739.1, Carbohydrate 62, Fiber 21.9, Sugar 5.3, Protein 18.7

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Grandma's Slow Cooker Vegetarian Chili image

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Provided by sellitman

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g

SLOW COOKER CHIPOTLE CHILI

Slow Cooker Chipotle Chili image

My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.

Provided by duboo

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 6h35m

Yield 12

Number Of Ingredients 19

Ingredients

2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
½ red bell pepper, chopped
½ (7 ounce) can chipotle chiles in adobo sauce, finely chopped
½ (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
¼ teaspoon ground cumin
¼ teaspoon salt

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

Nutrition Facts : Calories 401.8 calories, Carbohydrate 33.7 g, Cholesterol 65 mg, Fat 18.3 g, Fiber 9.5 g, Protein 28.1 g, SaturatedFat 6.4 g, Sodium 1257.1 mg, Sugar 6.3 g

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Spicy Vegetarian Chocolate Chili (Crock Pot - if Desired) image

This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.

Provided by Sooz Cooks

Categories < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground cinnamon
2 teaspoons ground coriander
3 tablespoons chili powder
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained (petite is best)
1 jalapeno pepper, sliced thin with seeds, stems removed
3 canned chipotle chiles in adobo, chopped
1 (6 ounce) can tomato paste
1 (12 ounce) bottle beer (may substitute water)
1 (15 ounce) can black beans, undrained
1 (15 ounce) can canned pinto beans, undrained
1 (15 ounce) can red kidney beans, undrained
2 tablespoons fresh lime juice
2 ounces bittersweet chocolate, cut into large chunks
shredded cheddar cheese
sour cream
chopped onion

Steps:

Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
Stir in the tomato paste and beer (or water) until smooth.
Lower the heat, cover and let simmer, for 45 minutes.
Stir in the beans, and lime juice and simmer for an additional 15 minutes.
Add chocolate and stir until melted.
Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
Ladle into a bowl and serve with desired toppings.

### Tips * Black beans, corn, and tomatoes are the holy trinity of vegetarian chili. They provide a hearty texture, sweetness, and acidity that balance each other perfectly. * Chipotle peppers are the star of this chili, so make sure you use good quality ones. If you can't find canned chipotle peppers in adobo sauce, you can make your own by drying and smoking jalapeños. * To make the chili even more flavorful, try toasting the spices in a dry skillet before adding them to the pot. This will release their essential oils and intensify their flavor. * Don't be afraid to experiment with different toppings for your chili. Some popular options include sour cream, shredded cheese, diced avocado, and chopped cilantro. * If you're short on time, you can use canned black beans and corn instead of dried beans. Just be sure to rinse them well before adding them to the chili. ### Conclusion This vegetarian chili is a delicious, hearty, and easy-to-make meal that's perfect for a cold winter day. The chipotle peppers give it a smoky, spicy flavor that will warm you up from the inside out. Serve it with your favorite toppings and enjoy!

Tips:

Use high-quality chipotle peppers for the best flavor.
Toast the spices in a dry skillet to release their essential oils.
Experiment with different toppings, such as sour cream, shredded cheese, diced avocado, and chopped cilantro.
If you're short on time, use canned black beans and corn instead of dried beans.

Conclusion:

This vegetarian chili is a delicious, hearty, and easy-to-make meal that's perfect for a cold winter day. The chipotle peppers give it a smoky, spicy flavor that will warm you up from the inside out. Serve it with your favorite toppings and enjoy!