Vegetarian Slow Cooker Chili (Printable Version)
Slow-cooked chili filled with beans and vegetables for a hearty, flavor-packed meatless dish.
# What You'll Need:
→ Vegetables and Beans
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) corn kernels, drained
04 - 1 medium bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) diced tomatoes with juices
→ Spices and Seasonings
08 - 2 tablespoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - Salt to taste
12 - Freshly ground black pepper to taste
# Directions:
01 - Add black beans, kidney beans, corn, diced bell pepper, onion, garlic, and diced tomatoes to the slow cooker.
02 - Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper evenly over the vegetables and beans.
03 - Stir all ingredients thoroughly to ensure even distribution of flavors, then cover and cook on low for 6 to 7 hours until the vegetables are tender and flavors meld.
04 - Ladle chili into bowls and garnish as desired with sour cream, shredded cheese, and chopped green onions.
# Additional Tips::
01 -
- Ready in the slow cooker with zero fuss
- Naturally high in protein and fiber
- Crowd-pleaser for meat-eaters and vegetarians alike
- Budget friendly and uses pantry classics
02 -
- Beans make this chili deeply filling and full of protein
- Flavors get even better the next day
- Versatile for freezing and reheating
03 -
- Always rinse canned beans well to remove extra sodium. This small step makes a big flavor difference
- For a little richness, stir in a teaspoon of cocoa powder. This deepens the flavors without tasting sweet
- Bump up the veggies with zucchini or carrots especially if making in summer or early fall
- Adjust seasonings after cooking since slow cooker recipes mellow over time
- Chili leftovers make an amazing filling for tacos or burrito bowls