Save It This vegetarian slow cooker chili is the kind of recipe that quietly becomes a staple once you try it. Brimming with beans and colorful veggies, it is my hands-off solution for weeknights or potlucks. With a rich blend of spices and an extra hearty bite, it never leaves anyone missing the meat.
After tossing this together for a neighbor's backyard bonfire, I watched the pot vanish before the night ended and now it is my must-bring dish for any gathering.
Ingredients
- Black beans: provide earthy flavor and a satisfying chew. Rinse canned beans well for best texture
- Kidney beans: build robust texture and soak up spices. Always look for cans without added sugar
- Corn: adds bursts of sweetness and color. Go for fresh or frozen corn when in season for best taste
- Bell pepper: gives freshness and a vibrant bite. Choose one that feels heavy and glossy
- Onion: forms a flavor base and adds depth. Yellow onions are my go-to for their mellow sweetness
- Garlic: infuses robust aroma. Fresh cloves make a difference in overall taste
- Diced tomatoes: break down for saucy richness. Try fire-roasted varieties for a smoky note
- Chili powder: brings warmth. Choose a blend without fillers for true chili flavor
- Cumin: rounds out the spices with earthiness. Whole cumin seeds freshly ground give superior flavor
- Smoked paprika: imparts a gentle smoky complexity. Spanish varieties are deeply aromatic
- Salt and pepper to taste: balances everything. Start with less and adjust after cooking
Instructions
- Prep the Vegetables:
- Dice bell pepper and onion evenly so they cook consistently. Mince the garlic as fine as possible. This prevents any harsh bites and helps meld the flavors.
- Layer the Slow Cooker:
- Start by adding beans, tomatoes, corn, bell pepper, onion and garlic in the pot. Sprinkle chili powder, cumin, smoked paprika, salt and pepper over the top. This helps evenly distribute the spices before mixing.
- Mix Everything Thoroughly:
- Use a sturdy spoon to stir all the ingredients together. Make sure the spices are well blended so every bite is flavorful.
- Set and Forget:
- Cover the slow cooker and set to low heat. Let it cook for six to seven hours. Resist the urge to peek often—the steady heat develops the best flavors.
- Final Seasoning Check:
- After six hours, carefully open and taste. Adjust salt or pepper as needed. If you want deeper flavor, simmer covered for the last hour.
- Serve and Garnish:
- Ladle chili into bowls. Add dollops of sour cream, sprinkle with shredded cheese and top with fresh green onions. These classic toppings balance spice and add creaminess.
Save It The bell pepper is my favorite part—I still remember my daughter sneaking extra raw slices as we prepped together. One batch made after apple picking is a tradition I look forward to every fall.
Storage Tips
Chili keeps well in the fridge for up to five days. Store in an airtight container and let cool before sealing. For longer storage, freeze portions in freezer-safe bags flat for easy stacking. Let thaw overnight in the refrigerator, then warm gently on the stove.
Ingredient Substitutions
Switch black beans or kidney beans for pinto beans or white beans if you have those on hand. Use frozen corn if canned is not available and try diced carrots or zucchini for extra veggies. Smoked paprika can be replaced with extra chili powder or a little chipotle powder for a deeper kick.
Serving Suggestions
Spoon over baked sweet potatoes for a cozy dinner. Scoop with tortilla chips as a hearty party dip. Ladle into bowls and serve with warm crusty bread. I love serving this chili on game day with all the toppings lined up so everyone can make their bowl exactly how they like it.
Cultural and Seasonal Notes
Chili is rooted in American comfort food but every region puts its own twist on it. This version celebrates summer and fall with bell peppers at their peak. In winter, add roasted sweet potatoes or winter squash for a heartier texture.
Success Stories
A friend made this chili for her office potluck and it became a yearly tradition. Now she gets requests for the recipe every time. Someone else told me their picky eater started loving beans after trying this chili.
Freezer Meal Conversion
Assemble all raw ingredients straight in a freezer bag and freeze unthawed. To cook, simply thaw overnight in the fridge then dump in your slow cooker and proceed as usual. This makes it a perfect meal prep option for busy weeks.
Save It With its hearty texture and vibrant veggies, this chili always disappears fast at gatherings. Keep a batch in the freezer for effortless meals, and enjoy customizing with your favorite toppings.
Recipe FAQs
- → What kind of beans work best for slow cooker chili?
Black beans and kidney beans are ideal, offering hearty texture and flavor. You can also substitute with pinto or cannellini beans.
- → Can I add other vegetables to this chili?
Absolutely! Try adding zucchini, carrots, or mushrooms for extra nutrition and taste variety.
- → How do I store leftovers?
Let the chili cool completely, then store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- → Is it possible to cook this chili on high heat?
Yes, cooking on high for 3-4 hours works, but low and slow helps flavors meld better.
- → What toppings pair well with vegetarian chili?
Try sour cream, shredded cheese, green onions, diced avocado, or fresh cilantro for tasty toppings.
- → Can I make this chili spicier?
Add extra chili powder, diced jalapeños, or a dash of hot sauce to increase the heat level to your liking.