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Spicy Meatless Chili Recipe

When I was working (I'm retired now), this recipe was a mainstay because I could prepare the ingredients the night before, then on the way out the door in the morning. throw everything in the slow cooker. When I got home later, I made the toppings and supper was done.—Jane McMillan, Dania Beach, Florida
TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD:5 servings


  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 cup salsa
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 medium green pepper, coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 celery rib, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Optional toppings: Sour cream, chopped avocado, chopped onion and/or shredded cheddar cheese


  • 1. In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Garnish with sour cream, avocado, onion and/or cheese if desired. Yield: 5 servings (2 quarts).

Nutritional Facts

1-1/2 cups (calculated without toppings): 224 calories, 2g fat (0 saturated fat), 0 cholesterol, 1290mg sodium, 48g carbohydrate (15g sugars, 11g fiber), 9g protein.

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