Crockpot Vegetarian Chili
One of my favorite things about this recipe is how effortlessly it comes together. You can toss all the ingredients into your slow cooker in the morning and return home to a bubbling, fragrant pot of chili that fills the house with the most inviting aroma.
Equipment
- Crockpot (Slow Cooker)
- Cutting board
- Chef’s knife
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Can Opener
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 28 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional, for a kick
- Salt and pepper to taste
For Garnish (Optional):
- Fresh cilantro chopped
- Avocado slices
- Shredded cheese or vegan cheese
- Sour cream or Greek yogurt
Instructions
Step 1: Prep the Vegetables
- Wash all your vegetables thoroughly.
- Dice the onion, bell peppers, carrots, celery, and zucchini into bite-sized pieces.
- Mince the garlic finely so it spreads flavor evenly throughout the chili.
- Pro Tip: Try to cut vegetables into similar sizes so they cook evenly in the crockpot.
Step 2: Sauté the Aromatics (Optional but Recommended)
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes until slightly softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add bell peppers, carrots, and celery and sauté for 3–5 minutes to bring out their natural sweetness.
- Pro Tip: This step deepens flavor, but if you’re short on time, you can skip and add everything directly to the crockpot.
Step 3: Combine Ingredients in the Crockpot
- Transfer the sautéed vegetables into the crockpot.
- Add zucchini, diced tomatoes, tomato sauce, drained beans, corn, and vegetable broth.
- Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
- Give everything a good stir to combine.
- Pro Tip: Taste your liquid and adjust seasoning lightly—flavors intensify as it cooks.
Step 4: Cook the Chili
- Cover the crockpot with its lid.
- Cook on low for 6–8 hours or high for 3–4 hours, depending on your schedule.
- Give it a stir halfway through if you remember, but it’s not strictly necessary.
- Pro Tip: For extra thick chili, remove the lid during the last 30 minutes to let some liquid evaporate.
Step 5: Finish and Serve
- Taste and adjust seasonings, adding more salt, pepper, or chili powder if needed.
- Ladle into bowls and add optional garnishes like cilantro, avocado, shredded cheese, or a dollop of Greek yogurt.
- Serve warm with cornbread, tortilla chips, or a simple green salad.
Notes
Nutritional Value (per serving, approximate):
- Calories: 280–320 kcal
- Protein: 14–16 g
- Carbohydrates: 45–50 g
- Dietary Fiber: 12–14 g
- Sugars: 6–8 g
- Fat: 6–8 g
- Saturated Fat: 1 g
- Sodium: 450–500 mg
- Vitamins & Minerals: High in Vitamin A, Vitamin C, Iron, and Potassium