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–+ servings

Slow Cooker Vegetarian Chili

This vegetarian chili is made by slow-cooking a mixture of beans, vegetables, and spices until the flavors meld into a hearty, thick stew. The dish has a chunky texture with a smoky, cumin-infused aroma, and features tender vegetables and well-seasoned beans in a rich tomato base.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 8 minutes
Calories: 250kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 2 cans canned diced tomatoes preferably fire-roasted for extra flavor
  • 2 cans black beans drained and rinsed
  • 2 cans kidney beans drained and rinsed
  • 1 large bell pepper chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 2 teaspoons cumin ground
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup vegetable broth

Instructions

  • Chop the bell pepper and onion into small, even pieces to ensure they cook evenly during slow cooking.
  • Heat a drizzle of olive oil in a skillet over medium heat. Sauté the chopped onion and bell pepper until they soften and become fragrant, about 5 minutes, with a slight caramelization on the edges.
  • Add the minced garlic, cumin, smoked paprika, and chili powder to the skillet and cook for another minute, stirring constantly to release their aromatic oils.
  • Transfer the sautéed mixture into the slow cooker. Add the canned diced tomatoes, drained and rinsed beans, and vegetable broth. Stir well to combine all ingredients evenly.
  • Season with salt and pepper to taste. Cover the slow cooker with the lid and set it to low. Let the chili cook for 8 hours to allow the flavors to meld and the vegetables to become tender.
  • Once cooking is complete, open the lid and give the chili a good stir. Check the seasoning and adjust salt and pepper as needed. The chili should be thick, hearty, and bubbling slightly.
  • Serve hot from the slow cooker, garnished with your favorite toppings like chopped cilantro or a squeeze of lime if desired. Enjoy the thick, smoky texture and rich aroma of this comforting vegetarian chili.

Notes

For extra depth, let the chili sit for 20-30 minutes after cooking to enhance flavors. Leftovers keep well refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Calories: 250kcal | Carbohydrates: 45g | Protein: 12g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 30mg | Calcium: 80mg | Iron: 3mg