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Vegetarian Chili Ole!

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii
  • Total Time
    Prep: 35 min. Cook: 6 hours
  • Makes
    7 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 ounce Mexican chocolate, chopped
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon cornmeal
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce, optional
  • Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco


  • In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.
  • Serve with toppings of your choice.
Nutrition Facts
1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

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Average Rating:
  • thebigapple
    Jan 18, 2020

    I enjoyed this recipe. I used half of the one tablespoon of chili powder called for since I don't like spicy food but think I'll use the full tablespoon next time.

  • muffbear74
    Nov 22, 2016

    We enjoyed this chili, but found it to be thicker than most.

  • MamaBearDenise
    Mar 1, 2014

    I have made this recipe more than once and it is fantastic. I add two cans of green chilies because I like extra heat, but otherwise, I keep it exactly the same. Yum!!

  • rllewis7
    Dec 30, 2013

    The rich mole-style sauce really adds depth to the flavor of this dish. This recipe is comfort food at its best!

  • lgbrooks
    Jan 7, 2013

    Best Vegetarian Chili I have ever tasted!!!

  • lyndaray909
    Aug 10, 2012

    Really great recipe!

  • mmhilll
    Feb 6, 2012

    I made this instead of going out to our favorite Mexican restaurant one Friday night. Very satisfying!