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Overhead shot of a delicious Crockpot Vegetarian Chili, garnished with a dollop of sour cream and fresh parsley, in a beige slow cooker.
Maryam

Hearty Slow Cooker Vegetarian Chili

This comforting slow cooker vegetarian chili is packed with beans, vegetables, and rich spices, creating a flavorful and satisfying meal perfect for a cozy evening. It's an easy, hands-off recipe that’s sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Base
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion diced
  • 1 large Red Bell Pepper diced
  • 4 cloves Garlic minced
  • 1 28-oz can Diced Tomatoes undrained
  • 1 15-oz can Tomato Sauce
  • 1 6-oz can Tomato Paste
  • 1 15-oz can Black Beans rinsed and drained
  • 1 15-oz can Kidney Beans rinsed and drained
  • 1 15-oz can Pinto Beans rinsed and drained
  • 4 cups Vegetable Broth low sodium
  • 1 cup Frozen Corn
  • 1/2 cup Fresh Cilantro chopped, plus more for garnish (optional)
Spices
  • 3 tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (optional, for heat)
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet (optional, for sautéing aromatics)
  • Cutting board
  • Sharp knife

Method
 

Prepare Ingredients
  1. Dice the yellow onion and red bell pepper. Mince the garlic cloves. Rinse and drain all canned beans thoroughly.
Sauté Aromatics (Optional but Recommended for Flavor)
  1. Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper and cook for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
  2. Transfer the sautéed vegetables to the crockpot. If skipping sautéing, add olive oil, diced onion, red bell pepper, and minced garlic directly to the crockpot.
Combine Chili Ingredients
  1. Add the diced tomatoes (undrained), tomato sauce, tomato paste, rinsed and drained black beans, kidney beans, pinto beans, vegetable broth, frozen corn, and chopped cilantro to the crockpot.
  2. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix everything well to combine.
Cook in Slow Cooker
  1. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when the vegetables are tender, and the flavors have melded.
Serve and Garnish
  1. Taste and adjust seasoning if needed. Ladle the hot chili into bowls.
  2. Serve with your favorite toppings such as shredded cheese (dairy or non-dairy), sour cream (dairy or non-dairy), fresh cilantro, sliced green onions, or tortilla chips.

Notes

Spice Level: Adjust cayenne pepper to your preferred heat level. For a milder chili, omit it. For more heat, add an extra pinch.
Added Vegetables: Feel free to add other vegetables like zucchini, mushrooms, or sweet potato during the last hour of cooking on low, or from the start if cooking on high.
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months.
Make it Thicker: If the chili is too thin for your liking, remove the lid for the last 30-60 minutes of cooking to allow some liquid to evaporate. Alternatively, mash a portion of the beans against the side of the crockpot to thicken it.