94 Reviews of Granny's Slow Cooker Vegetarian Chili

From: quikgourmet

On Jul 6, 2005

Absolutely loved this recipe! When you first put it together, it's really thick but just give it time — as it cooks, it thins out to a fabulous chili consistency. Served it with melted cheddar on oven bread (baked to make a cheese toast). Great dinner!

From: spatchcock

On Jul 12, 2004

TERRIFIC RECIPE!!! I made this about a month ago and froze it. Some things I did differently: 1) I didn't measure ingredients so I'm sure I added things (spices especially!) in different quantities than given, at least somewhat. I love a spicy chili! 2) I used TVP in this recipe to boost the protein even more...though it is already high! 3) I didn't have baked beans, so I just added more kidney beans. 4) I nixed the corn as well, adding more garbanzos, I think. Basically, I got the feeling that this was a very good basic recipe with thousands of personal variations. LOVED THIS with cornbread tonight!! Thanks!

From: sugarpea

On Jun 30, 2004

Redundant but wow, is this filling. It's also intensely seasoned so I'd recommend serving it with sour cream, rice, nachos, cornbread or some such thing. Very versatile and tasty base for a lot of different menu ideas.

From: Chef Doodle

On Oct 15, 2006

This is the best vegetarian chili I have ever eaten! I think I left it in the crockpot toe long, I thought it was perfect after two hours. I was good at 6 hours, but a little too cooked down IMO. My husband even likes it. We are making it again and are going to adding mushrooms for a meaty substitute.

From: Ilysse

On May 15, 2008

We just loved this. Mike didn't even say anything about it not having meat in it. I ate TWO BIG bowls full, boy am I stuffed lol but it was good. I did make a change or two. Basically b4 I left for work I openend a can each of veg baked beans (brilliant addition BTW), chick peas, kidney beans, black beans, grt northern beans, and chili beans (kidney beans with chili seasoning) I drained them all except the last one. I then added the can of diced chilies and all the seasonings except cilantro and 2 cans of drained diced tomatoes. I mixed them all together in a crock pot and left it on low. When I came home I had a wonderful chili waiting for me which we used to top a bed of chips and sprinkled some cheddar cheese on top with some sliced green onion and a dolop of sour cream. I will make this often and try different combinations of beans and veggies. Next time I may even try adding some cooked ground beef or beef stew meat. You should know, this is the first crock pot recipe I ever liked. Thank you for a great easy meal. UPDATE: We are on weight watchers now and with a few small adjustments this is a great "core" recipe. I added 1 cup of quick cooking barley to the mixture and use different beans every time I make it. The barley thickens it up and makes it a little more 'meaty'.

From: Jackiean

On Dec 20, 2007

Best vegetarian chili EVER ! This filled my 5 quart crock. I left out the zucchini and added some extra vegetarian baked beans instead. I ended up cooking this for eight hours instead of six because of our schedule but it was still great. I love that there is plenty left for tonight and probably beyond. Thanks!

From: Writer1

On May 30, 2005

My husband, mom and sister gobbled this up. I used canned black beans instead of black bean soup, for baked beans I used Bush's [not vegeterian] which added a nice sweet flavor. I omitted chilis (I don't like spicy) and omitted zucchini and bell pepper as didn't have any. I added fresh cilantro from out backyard. We ate it with home made crusty whole wheat/oat meal bread [I put the bread in to bake at the same time as I put ingredients in crockpot for the chili--cooked on high for almost 3 hours)Surprisingly, though there was no meat, it tasted wonderful, hearty and filling and not like it was missing something-- Usually with meatless dishes, I crave meat, but this one was fine.

From: Natalia 3

On Jun 29, 2005

I expected this to be good (kinda hard to mess up vegetarian chili) but this was beyond good. The flavors blend together so well. The baked beans add a hint of sweetness and the garbanzos added a bit of a bite. The zucchini & celery break through all the beaniness. Try it over brown rice.

From: VegSocialWorker

On Nov 4, 2006

Turned out great. So easy to put together. I also added some pureed chipotles in adobe- just 'cause we like it hot. This recipe makes a ton, so we have some in individual serving cups in the fridge for lunches and some in the freezer for future use. The cook time was right on for our crockpot. Thanks for this yummy recipe, would make it again.

From: Zoe #2

On Sep 5, 2005

This may be the best vegetarian chili I have ever had!