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Slow Cooker Vegetarian Chili

This vegetarian chili is made by simmering a mixture of beans, bell peppers, and tomatoes in a slow cooker, allowing flavors to meld over low heat. The dish results in a hearty, thick, and rustic chili with a rich, smoky aroma and tender vegetables and beans throughout.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • Onion 1 large, chopped: Provides a savory base for the chili.
  • Garlic 3 cloves, minced: Adds depth and aroma.
  • Bell peppers 2, diced: Sweet peppers add texture and flavor.
  • Canned tomatoes 1 can, 14 oz: Forms the base of the chili with a rich, tangy flavor.
  • Canned beans 3 cups total, mixed varieties such as kidney, black, and chickpeas: Adds heartiness and protein to the dish.
  • Vegetable broth 2 cups: Creates the soup-like consistency and brings the ingredients together.
  • Chili powder 2 tablespoons: Adds the classic chili flavor.
  • Smoked paprika 1 teaspoon: Enhances the smoky depth of the dish.
  • Ground cumin 1 teaspoon: Adds warmth and earthiness.
  • Salt and pepper to taste: Balances all the flavors.

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Skillet (for sautéing onions and garlic)
  • Wooden spoon
  • Measuring spoons

Method
 

  1. In a skillet, heat olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes.
  2. Add garlic and cook for an additional 1 minute until fragrant, but be careful not to overcook the garlic.
  3. Add the bell peppers and cook for another 2-3 minutes.
  4. Transfer the sautéed vegetables to the slow cooker.
  5. Add the canned tomatoes, beans, chili powder, smoked paprika, cumin, salt, and pepper to the slow cooker.
  6. Add vegetable broth to the slow cooker (start with 2 cups). If you prefer a thicker consistency, feel free to reduce the amount of broth or allow it to cook uncovered to reduce the liquid.
  7. Stir everything to combine.
  8. Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours.
  9. Once the chili is done, stir and taste. Adjust the seasoning if needed.
  10. Serve warm with toppings like shredded cheese, sour cream, cilantro, or avocado if desired.