Soups & Stews > Slow Cooker Soups & Stews > Slow Cooker Vegetarian Soups & Stews > Slow Cooker Vegetable Chili Recipe

Slow Cooker Vegetable Chili

A hearty and flavorful vegetarian chili perfect for a chilly day. This recipe is packed with vegetables and spices, and it's incredibly easy to make in your slow cooker. Just set it and forget it!

Prep Time
15 minutes
Cook Time
6-8 hours on low, or 3-4 hours on high
Servings
6-8
Ingredients
  • 1 tbsp Olive Oil
  • 1 medium, chopped Onion
  • 2 medium, chopped (any color) Bell Peppers
  • 3 cloves, minced Garlic
  • 28 oz, canned, undrained Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 15 oz, canned, drained and rinsed Kidney Beans
  • 15 oz, canned, drained and rinsed Black Beans
  • 1 cup, frozen or canned, drained Corn
  • 1 cup Vegetable Broth
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp, dried Oregano
  • 1/4 tsp (or more, to taste) Cayenne Pepper
  • 1 tsp, or to taste Salt
  • 1/2 tsp, or to taste Black Pepper

Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Combine Ingredients in Slow Cooker

Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes, tomato paste, kidney beans, black beans, corn, vegetable broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to combine.

Slow Cook the Chili

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 together.

Adjust Seasoning and Serve

Taste the chili and adjust seasoning as needed. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado, or cilantro.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Approximate values per 100g: Calories: ~80-100, Protein: ~3-5g, Carbohydrates: ~15-20g, Fat: ~2-4g.

Other Considerations for Nutrition

For a lower sodium chili, use low-sodium canned beans and broth. To add more protein, consider adding cooked quinoa or lentils.

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FAQ

  • Can I add other vegetables to this chili?

    Yes! Feel free to add other vegetables such as zucchini, carrots, or sweet potatoes. Just chop them into small pieces and add them to the slow cooker along with the other ingredients.
  • Can I make this chili spicier?

    Yes, add more cayenne pepper or a pinch of red pepper flakes to increase the heat. You can also use a spicier chili powder.
  • Can I freeze this chili?

    Yes, this chili freezes well. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.