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–+ servings
Crockpot Vegetarian Chili

Hearty Crockpot Vegetarian Chili for Cozy Nights In

Discover this comforting and easy-to-make Crockpot Vegetarian Chili, perfect for cozy evenings in with family and friends.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive oil Replace with vegetable oil for different taste.
  • 1 cup Yellow onion Substitutable with shallots.
  • 1 cup Red bell pepper Can use orange or yellow bell peppers.
  • 1 cup Green bell pepper Skip for a milder flavor.
  • 4 cloves Garlic Fresh minced or garlic powder may be used.
For the Chili
  • 1 can Canned diced tomatoes Fresh tomatoes can be used if roasted first.
  • 1 can Canned tomato sauce Substitute with additional diced tomatoes if unavailable.
  • 1 can Kidney beans Other beans like cannellini or chickpeas can substitute.
  • 1 can Black beans Replace with red beans if desired.
  • 1 can Pinto beans Can swap with navy beans.
  • 1 cup Frozen corn kernels Fresh corn can be used in season.
  • 2 cups Vegetable broth Can substitute with water.
For Seasoning
  • 2 tbsp Chili powder Paprika can replace for a milder taste.
  • 1 tsp Ground cumin Caraway seeds may be an alternative.
  • 1 tsp Smoked paprika Regular paprika is a substitute if desired.
  • 1 tsp Dried oregano Substitutable with Italian seasoning.
  • 0.5 tsp Cayenne pepper Omit if you prefer a milder chili.
  • to taste Salt & black pepper Essential for flavor enhancement.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Finely chop the yellow onion, red bell pepper, and green bell pepper. Optionally sauté in olive oil until softened.
  2. Combine Ingredients: Transfer vegetables to slow cooker. Add diced tomatoes, tomato sauce, and all beans. Pour in vegetable broth and sprinkle with spices.
  3. Mix and Cook: Stir to combine, cover, and cook on HIGH for 3-4 hours or LOW for 6-8 hours until tender.
  4. Final Touches: Taste and adjust seasoning with salt, pepper, or cayenne. Stir gently and serve with desired toppings.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 900mgFiber: 10gSugar: 8gVitamin A: 30IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

For a thicker chili, remove the lid during the last cooking hour. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.

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