This Vegetarian Chili is a slow cooker treasure! Packed with beans, tomatoes, and spices, it’s a hearty, meat-free meal bursting with flavor. Simmered to perfection, it’s topped with avocado or cheese for extra yum. Easy, wholesome, and comforting, this chili is perfect for cozy nights or feeding a crowd!
Recipe Tips and Tricks
- Rinse Beans: Drain and rinse canned beans to cut sodium and improve texture.
- Layer Flavors: Add spices early to let them bloom in the slow cooker.
- Adjust Thickness: Simmer uncovered at the end if it’s too watery, or mash some beans.
- Fresh Toppings: Add avocado, cilantro, or cheese just before serving for a fresh kick.
- Taste Test: Check seasoning near the end—spices deepen as they cook.
Why You’ll Love This Recipe
Oh, this Vegetarian Chili is about to become your new favorite slow cooker go-to! You’ll love how it transforms simple pantry staples—beans, tomatoes, and a handful of spices—into a rich, soul-warming bowl of goodness with zero fuss. The crockpot works its magic, melding those flavors into a hearty, satisfying chili that’s so tasty you won’t even miss the meat. It’s perfect for busy days when you want something wholesome without standing over a stove, or for cozy nights when you crave comfort food that feels like a hug. Packed with protein and fiber, it’s as nutritious as it is delicious, and the toppings—think creamy avocado or a sprinkle of cheese—make every bite a delight. Whether you’re feeding a family, meal-prepping, or hosting a casual get-together, this chili’s versatility and bold taste will win you over every time!
Slow Cooker Vegetarian Chili
Hearty vegetarian chili with beans and spices, slow-cooked to perfection—crockpot comfort!
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) diced tomatoes (with juice)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 cup frozen or canned corn (drained if canned)
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for smokiness)
- 2 garlic cloves, minced
- Salt and pepper to taste (about ½ teaspoon each)
- Toppings: diced avocado, shredded cheddar, chopped cilantro, sour cream (optional)
Instructions
- Hey there, let’s whip up a Vegetarian Chili that’ll make your slow cooker shine! Start by grabbing your crockpot and tossing in the rinsed black beans and kidney beans—give ‘em a good shake to settle. Add the diced tomatoes (juice and all), chopped onion, red bell pepper, and corn—they’re about to become best friends in there.
- Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika (if using), and minced garlic. Add a pinch of salt and pepper, give it a big, happy stir, and look at that colorful mix—it’s already promising deliciousness!
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away. Go about your day—the slow cooker’s got this covered, and your house is going to smell like a cozy chili dream.
- When it’s done, give it a stir—those beans should be tender, and the veggies soft but not mushy. Taste it and tweak the salt or spices if it needs a little love. If it’s too thin, mash a few beans against the side or let it sit uncovered for a bit to thicken up.
- Ladle it into bowls while it’s piping hot, then pile on the fun: a few chunks of avocado, a sprinkle of cheddar, some fresh cilantro, or a dollop of sour cream—whatever vibe you’re feeling. Grab a spoon and dive in—this is veggie-packed comfort at its finest, straight from your crockpot!
Notes
- Stir halfway if you can—helps the spices spread evenly.
- Adjust heat with extra chili powder or a dash of cayenne if you like it spicy.
- Toppings make it pop—keep them fresh and add right before eating!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 156Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 420mgCarbohydrates 24gFiber 6gSugar 8gProtein 6g
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 and kidney beans bring heartiness; pinto or navy beans swap in easily.
- Tomatoes: Canned diced tomatoes with juice add body; fire-roasted ones boost flavor.
- Bell Pepper: Red or green adds sweetness and crunch—any color works!
- Onion: Yellow onions melt into the base; red onions add a sharper bite.
- Chili Powder: The star spice—adjust for heat; a good blend makes it pop.
- Cumin: Warm and earthy, it’s key for that chili vibe—don’t skip it.
- Corn: Frozen or canned (drained) adds a sweet pop; optional but lovely.
- Vegetable Broth: Low-sodium keeps it balanced; water works if you’re out.
Variations and Substitutions
This chili loves a good remix! Swap beans—try chickpeas or white beans for a twist—or mix and match your favorites. No bell peppers? Zucchini, carrots, or celery step in with ease. Spice it up with jalapeños, chipotle powder, or hot sauce if you’re a heat seeker, or keep it mild with extra paprika. For a smoky edge, add a dash of liquid smoke or smoked paprika. No corn? Skip it or toss in sweet potatoes for a hearty upgrade. Vegan? It’s naturally there—just skip cheese toppings. Gluten-free? You’re golden—just check your broth. Want it creamier? Stir in a spoonful of coconut milk or cashew cream. This recipe’s a canvas—paint it your way!
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days—flavors get better!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop over medium heat with a splash of broth, or microwave in bursts.
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