Even the meat lovers in your family will love this Slow Cooker Vegetarian Chili! Loaded with veggies, seasonings, and two different kinds of beans, this vegetarian chili is super healthy and hearty!
The slow cooker has always been and always will be one of my favorite cooking appliances. I love that during this day and age when there is an emphasis on speed and efficiency there exists in our kitchens a cooking vessel whose strength lies in its slowness. There’s something comforting and reassuring about that.
I also love that the humble slow cooker provides healthy and hearty meals that the whole family can enjoy – Meals like this Slow Cooker Vegetarian Chili. The simple slow cooker can help you create meals that boast complex flavors with minimal effort. I mean, this Vegetarian Chili is EASY! Top it with some shredded cheese, avocado, and cilantro and you’ve got the perfect dinner.
The only real ‘effort’ involved in creating this Slow Cooker Vegetarian Chili is to chop the aromatics and the vegetables. I like to use garlic and onions and a bell pepper for some great vegetal flavor. Simply mince 4 cloves of garlic and 1 small onion – You can use a white, yellow, or red onion. Dice 1 bell pepper into pieces – Feel free to use a red, yellow, orange, or green pepper.
I like to plug the slow cooker in and get it warmed up while I chop the ingredients. Once the garlic, onions, and pepper is chopped add it to the slow cooker along with 1 Tbsp. of olive oil. Stir these ingredients together until they are coated in the olive oil.
Do I have to drain and rinse canned beans?
I like to rinse canned beans because it gets rid of any excess salt. You can always add more salt but you can’t take it away! Additionally, draining the liquid and rinsing the beans removes excess starch that can affect the taste and texture, as well as it can remove any metallic taste that might be left behind.
What Do You Put In Vegetarian Chili?
The next step is to add the rest of the ingredients.
- 28 oz. can of diced tomatoes, 1 8 oz. can of tomato sauce, 2 Tbsp. sugar, 2 tsp. chili powder, 1 tsp. smoked paprika, 1 1/2 tsp. cumin, 1 tsp. Italian seasoning, and a pinch of salt and pepper.
- Add the drained and rinsed kidney and pinto beans.
- 2 cups of frozen corn.
- 3 cups of vegetable broth and stir everything together until completely combined.
How Long Does It Take To Make Vegetarian Chili In The Slow Cooker?
Once all the ingredients are added, cook the Slow Cooker Vegetarian Chili for 4-5 hours on ‘High’ or 7-8 hours on ‘Low. The onions and peppers should have softened at this point and all the flavors should be nicely developed.
I personally like for chili to be thick and hearty so I find it helpful to thicken it a bit using a cornstarch slurry. A slurry is just a mixture of cornstarch and water. Simply mix 2 Tbsp. of corn starch with 1/2 cup of water and drizzle it into the slow cooker. Stir until the chili has thickened to the consistency you like.
Once the chili has reached your desired consistency it’s ready to serve! This recipe has great smoky flavor from the smoked paprika and chili powder – There is a great Southwestern flair to this Slow Cooker Vegetarian Chili. I recommend topping it with some diced avocado, chopped cilantro, shredded cheese, and a squeeze of lime. It’s perfect for scooping up with some tortilla chips!
This Slow Cooker Vegetarian Chili will warm you right up during these cold winter months! It’s great for a weeknight dinner, makes for perfect Game Day fare, and serves as a flavorful topping for veggie burgers or hot dogs. This recipe is a great option for serving guests who may be vegetarian but I guarantee it will be loved by everyone!
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Even the meat lovers in your family will love this Slow Cooker Vegetarian Chili! It's SO healthy, loaded with veggies, spices, and two different kinds of beans!
- 4 cloves garlic
- 1 small onion white, yellow, or red
- 1 bell pepper any color
- 1 Tbsp. olive oil
- 31 oz kidney beans light or dark (two 15.5 oz. cans)
- 15.5 oz pinto beans
- 28 oz diced tomatoes
- 8 oz tomato sauce
- 2 Tbsp. sugar
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 1/2 tsp. cumin
- 1 tsp. Italian seasoning
- 3 cups vegetable broth
- 2 cups frozen corn
- 1/2 cup water
- 2 Tbsp. corn starch
- pinch salt and pepper adjust to taste
- Toppings: Avocado, Cilantro, Shredded Cheese, Limes, Tortilla Chips optional
Plug a slow cooker in and get it warmed up while you prepare the ingredients.
Mince 4 cloves of garlic and 1 small onion. Dice 1 bell pepper (feel free to use any color pepper you like).
Drain and rinse 2 15.5 oz. cans of light or dark kidney beans and 1 15.5 oz. can of pinto beans.
Add 1 Tbsp. olive oil to the warmed slow cooker along with the garlic, onions, and pepper. Stir to combined these ingredients.
Add 1 28 oz. can of diced tomatoes and 1 8 oz. can of tomato sauce to the slow cooker.
Add 2 Tbsp. sugar, 2 tsp. chili powder, 1 tsp. smoked paprika, 1 1/2 tsp. cumin, 1 tsp. Italian seasoning and a pinch of salt and pepper to the slow cooker.
Add the kidney beans, pinto beans, 3 cups vegetable broth, and 2 cups of frozen corn to the slow cooker. Stir all of the ingredients together until completely combined.
Place the cover on the slow cooker and cook for 4-5 hours on 'High' or 7-8 hours on 'Low'.
When the chili has finished cooking thicken it using a slurry of corn starch and water. Stir 2 Tbsp. corn starch into 1/2 cup of water. Slowly pour the slurry into the chili until it has thickened to the consistency you want.
Dice 1-2 avocados, mince 1 cup cilantro, shred 1 cup of cheese, and cut 1 lime into wedges. Serve the chili with these toppings along with tortilla chips.