WTE Wednesday – Vegetarian Crockpot Chili and Beer Bread

WTE Wednesday – Vegetarian Crockpot Chili and Beer Bread

Crockpot meals have always been a favorite of mine.  This year, as a relatively new vegetarian, I’m struggling with finding alternatives to my favorite hearty, winter, crockpot dishes.

I’ve made this vegetarian crockpot chili a couple of times.  It’s easy, healthy, and because there’s no meat to cook through, it only takes heating it up before it is ready to eat!


1 can garbanzo beans – drained and rinsed

1 can of kidney beans – drained and rinsed

1 can of sweet corn – drained

1 can of black bean soup

1 can of diced tomatoes

1 can of vegetarian baked beans

1 yellow onion – chopped

1 bell pepper – seeded and chopped

2 cloves garlic – chopped

1 packet of chili seasoning (I use a spicy chili packet)

Combine all ingredients in a slow cooker and cook on low for 4-6 hours or on high for 1-2.  Serve with your favorite chili toppings.

Fresh Baked Beer Bread

3 cups of self-rising flour

1/4 cup sugar

1/4 cup melted butter

1 12oz. bottle of your favorite beer

Combine all ingredients and pour into greased loaf pan.  Bake at 375 degrees for 45 minutes.

On a cold fall night, this meal will surely keep you cozy!




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