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An overhead view of a beige slow cooker filled with vibrant Crockpot Vegetarian Chili, garnished with fresh cilantro, diced red onions, and tomatoes.
Daniel

Hearty Crockpot Vegetarian Chili

A robust and flavorful vegetarian chili packed with beans, fresh vegetables, and aromatic spices, perfect for a cozy weeknight meal made effortlessly in your slow cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1 tbsp Olive oil
  • 1 Yellow onion diced
  • 1 Red bell pepper diced
  • 1 Green bell pepper diced
  • 3 cloves Garlic minced
  • 28 oz Canned diced tomatoes undrained
  • 15 oz Canned tomato sauce
  • 15 oz Canned kidney beans rinsed and drained
  • 15 oz Canned black beans rinsed and drained
  • 15 oz Canned pinto beans rinsed and drained
  • 1.5 cups Frozen corn kernels
  • 1.5 cups Vegetable broth
  • 3 tbsp Chili powder
  • 2 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1/2 tsp Cayenne pepper or to taste, optional for heat
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground, or to taste
Suggested Toppings
  • Fresh cilantro chopped
  • Avocado diced
  • Shredded cheddar cheese or dairy-free alternative
  • Sour cream or dairy-free alternative
  • Lime wedges

Equipment

  • Large Slow Cooker (6-7 quart)
  • Cutting board
  • Sharp knife
  • Can opener
  • Large Skillet (optional, for sautéing)

Method
 

Prepare Ingredients
  1. Heat olive oil in a large skillet over medium heat (optional step, but adds flavor depth). Add diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
  2. Add minced garlic to the skillet and sauté for another minute until fragrant. Remove from heat.
Combine in Slow Cooker
  1. Transfer the sautéed vegetables (or raw vegetables if skipping sautéing) into your large slow cooker.
  2. Add the diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, black beans, pinto beans, frozen corn kernels, and vegetable broth to the slow cooker.
  3. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
  4. Stir all ingredients thoroughly until well combined.
Cook the Chili
  1. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili should be thick and the vegetables very tender.
  2. Taste and adjust seasonings as needed before serving.
Serve
  1. Ladle the hot chili into bowls and serve with your favorite toppings such as chopped fresh cilantro, diced avocado, shredded cheese (dairy or non-dairy), sour cream (dairy or non-dairy), and a squeeze of fresh lime juice.

Notes

For a thicker chili, you can remove the lid for the last 30 minutes of cooking on high, or last hour on low, to allow some moisture to evaporate. This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.