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Vegetarian Slow Cooker Chili

This vegetarian chili is made by gently simmering beans, vegetables, and spices in a slow cooker, resulting in a thick, hearty stew with tender vegetables and flavorful broth. The dish develops a rich, layered taste with a slightly chunky texture and a vibrant, rustic appearance.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • Black beans 1–2 cans drained, depending on desired thickness and protein level: Provides Hearty protein texture.
  • Diced tomatoes 1 can with juices: Creates Tangy chili base.
  • Bell peppers 1 cup diced mixed colors: Adds Sweet vibrant freshness.
  • Onion 1 cup chopped: Builds Savory aromatic depth.
  • Garlic 2 cloves minced: Enhances Warm flavor notes.
  • Chili powder 1 tablespoon: Gives Bold smoky spice.
  • Ground cumin 1 teaspoon: Adds Earthy warmth.
  • Smoked paprika 1/2 teaspoon optional: Provides Subtle smoky richness.
  • Vegetable broth or water 1¼ to 1½ cups: Helps maintain smooth chili consistency during slow cooking.
  • Olive oil 1 tablespoon: Used For sautéing aromatics.

Equipment

  • Slow cooker or crockpot.
  • Skillet
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion and sauté onions until lightly golden to build deeper chili flavor.
  3. Stir in minced garlic and cook briefly.
  4. Transfer sautéed mixture to slow cooker.
  5. Add drained black beans to the pot.
  6. Pour in diced tomatoes with juices.
  7. Add diced bell peppers evenly.
  8. Sprinkle chili powder and cumin over ingredients.
  9. Stir in smoked paprika if using.
  10. Pour vegetable broth or water to combine.
  11. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until vegetables are tender and flavors develop fully.
  12. Taste and adjust seasoning before serving hot.