Name: Hearty Vegetarian Slow Cooker Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil (for sautéing, optional but adds richness); 1 large yellow onion, diced (about 1 cup—don’t skimp, it’s the flavor base!); 2 bell peppers (1 red, 1 green), chopped (crisp and colorful!); 3 cloves garlic, minced (freshly minced smells amazing); 1 (15 oz) can black beans, rinsed and drained (creamy and filling); 1 (15 oz) can kidney beans, rinsed and drained (a classic chili must-have); 1 (15 oz) can fire-roasted diced tomatoes, with juice (smoky goodness in every bite); 1 cup frozen corn kernels (or canned, drained—sweetness to balance the spice); 2 cups vegetable broth (low-sodium keeps it light); 2 tablespoons chili powder (adjust for your spice comfort zone); 1 tablespoon ground cumin (earthy and warm); 1 teaspoon smoked paprika (the secret to that smoky vibe); 1 teaspoon salt (plus more to taste—season as you go); ½ teaspoon black pepper (a little kick); Optional toppings: chopped cilantro, avocado slices, lime wedges (because toppings make everything better!)

This Hearty Vegetarian Slow Cooker Chili is a soul-warming dish packed with bold flavors, tender beans, vibrant veggies, and smoky spices. Perfect for chilly days, it simmers effortlessly in your slow cooker, filling your home with irresistible aromas. It’s wholesome, satisfying, and customizable—ideal for meatless meals that everyone will love!

Recipe Tips and Tricks

Prep Ahead: Chop veggies the night before to save time in the morning—just toss them into the slow cooker when ready!
Spice it Up: Toast the spices in a dry pan for 30 seconds before adding to deepen their flavor.

Consistency Control: If you like thicker chili, mash some beans with a spoon near the end of cooking.
Taste as You Go: Adjust seasoning after a few hours; slow cooking can mellow flavors, so a pinch of salt or spice might be needed.
Serve Smart: Pair with warm cornbread or tortilla chips for a delightful crunch.

Why You’ll Love This Recipe

This chili is a game-changer for anyone craving comfort food without the fuss. Imagine coming home to a steaming bowl of hearty goodness after a long day—no slaving over the stove required! It’s brimming with nutritious ingredients like beans and veggies, yet it doesn’t skimp on flavor, thanks to a perfect blend of smoky cumin, zesty chili powder, and a hint of sweetness from corn. Whether you’re a vegetarian or just cutting back on meat, this dish satisfies with its rich texture and robust taste. Plus, it’s a set-it-and-forget-it recipe, giving you more time to relax while it works its magic. You’ll love how it warms you from the inside out and keeps everyone coming back for seconds!

Yield: Serves 6

Hearty Vegetarian Slow Cooker Chili

A flavorful, veggie-packed chili simmered to perfection in a slow cooker—comforting, easy, and deliciously meatless.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

1 tablespoon olive oil (for sautéing, optional but adds richness)

1 large yellow onion, diced (about 1 cup—don’t skimp, it’s the flavor base!)
2 bell peppers (1 red, 1 green), chopped (crisp and colorful!)
3 cloves garlic, minced (freshly minced smells amazing)

1 (15 oz) can black beans, rinsed and drained (creamy and filling)
1 (15 oz) can kidney beans, rinsed and drained (a classic chili must-have)
1 (15 oz) can fire-roasted diced tomatoes, with juice (smoky goodness in every bite)

1 cup frozen corn kernels (or canned, drained—sweetness to balance the spice)
2 cups vegetable broth (low-sodium keeps it light)
2 tablespoons chili powder (adjust for your spice comfort zone)

1 tablespoon ground cumin (earthy and warm)
1 teaspoon smoked paprika (the secret to that smoky vibe)
1 teaspoon salt (plus more to taste—season as you go)

½ teaspoon black pepper (a little kick)
Optional toppings: chopped cilantro, avocado slices, lime wedges (because toppings make everything better!)

Instructions

Get Started: If you’ve got a minute, heat the olive oil in a skillet over medium heat. Toss in the diced onion and sauté for 3-4 minutes until it’s soft and golden. Add the chopped bell peppers and cook another 2 minutes, then stir in the garlic for 30 seconds until it smells incredible. (No time? Skip this and dump everything raw into the slow cooker—it’ll still be tasty!)

Load the Slow Cooker: Transfer your sautéed veggies (or raw ones) to the slow cooker. Add the black beans, kidney beans, fire-roasted tomatoes, corn, and vegetable broth. Give it a good stir—like you’re mixing up a pot of cozy magic.
Spice it Up: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir again to make sure every bite’s packed with flavor. The smells alone will have you counting down to dinner!
Set and Forget: Cover the slow cooker, set it to low for 6 hours (or high for 3 hours if you’re in a hurry). Let it simmer away while you go about your day—it’s like having a kitchen fairy do the work!

Check and Adjust: When time’s up, give it a taste. Need more salt? A little extra spice? Stir it in now. If it’s too thin, mash a few beans against the side with a spoon and stir to thicken.
Serve with Love: Ladle into bowls, top with your favorites—cilantro, avocado, a squeeze of lime—and dig in. Pair with cornbread or chips for the full experience!

Notes

Slow Cooker Size: A 4-6 quart slow cooker works best for this batch.

Make it Ahead: Assemble everything in the slow cooker insert the night before, refrigerate, then pop it in to cook the next day.
Flavor Boost: A splash of lime juice at the end brightens it up—try it!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 242Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 720mgCarbohydrates 37gFiber 10gSugar 10gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beans: Black beans and kidney beans bring protein and heartiness; canned versions save time, but rinse them well to cut sodium.
Bell Peppers: Red and green add color and a subtle sweetness—feel free to mix in yellow or orange for variety.

Tomatoes: Fire-roasted diced tomatoes lend a smoky depth; regular diced work too if you prefer a milder vibe.
Corn: Frozen or canned corn adds a pop of sweetness and texture—drain canned corn to avoid extra liquid.
Spices: Chili powder, cumin, and smoked paprika are the flavor backbone; adjust to your heat preference, but don’t skip the paprika for that smoky kick.

Onion and Garlic: Fresh is best for bold flavor; pre-minced garlic is a fine shortcut if you’re in a rush.
Vegetable Broth: Low-sodium keeps it healthy and lets you control the saltiness—water works in a pinch, but broth adds richness.

Variations and Substitutions

Bean Swap: Try pinto beans, white beans, or chickpeas for a different twist—each brings its own texture and taste.

Spice Level: Add diced jalapeños or a dash of cayenne for heat, or keep it mild with just a hint of chili powder.
Veggie Boost: Toss in zucchini, sweet potatoes, or mushrooms for extra nutrition and variety—chop them small so they meld into the chili.
Grain Add-In: Stir in cooked quinoa or brown rice in the last 30 minutes for a heartier bite.

Toppings Galore: Customize with avocado, sour cream, shredded cheese, cilantro, or crushed tortilla chips—make it your own!
Vegan Option: It’s naturally vegan without toppings, but double-check your broth if you’re strict about it.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 5 days—flavors get even better the next day!

Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months; leave room for expansion. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat with a splash of broth to loosen it up, or microwave in a covered bowl, stirring halfway.