Embrace the comfort and ease of this Crock Pot Vegetarian Chili Recipe, a flavor-packed meal perfect for busy weeknights or cozy weekends. This recipe delivers a deeply satisfying meat-free chili that’s as simple to prepare as it is delicious to devour.
Key Ingredients for Crock Pot Vegetarian Chili Recipe
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained (mild or hot, to your preference)
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream or plain Greek yogurt, chopped fresh cilantro, diced avocado, lime wedges, chopped red onion, tortilla chips
How to Make Crock Pot Vegetarian Chili Recipe
This Crock Pot Vegetarian Chili Recipe is your ticket to a remarkably easy, incredibly delicious, and wonderfully satisfying meal. In about 15 minutes of prep, you’ll set your slow cooker to work its magic, resulting in a rich, thick chili bursting with flavor and packed with wholesome ingredients. The true beauty lies in its hands-off cooking, allowing complex flavors to meld beautifully.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step is optional but really helps deepen the flavor. If you’re short on time, you can skip this step and add the raw onions, peppers, and garlic directly to the crock pot.
- Combine Ingredients in Crock Pot: Transfer the sautéed vegetables (or raw if skipping step 1) to your slow cooker. Add the crushed tomatoes, diced tomatoes (with their juice), rinsed and drained kidney beans, black beans, and pinto beans. Pour in the undrained Rotel.
- Add Liquids and Seasonings: Pour in the vegetable broth. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using).
- Season and Stir: Season generously with salt and freshly ground black pepper to taste. Stir everything together thoroughly to ensure all the ingredients are well combined and the spices are evenly distributed.
- Cook Low and Slow: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the vegetables are tender and the flavors have melded beautifully. The longer cooking time on low will develop even deeper flavors.
- Adjust Seasoning: Before serving, taste the chili and adjust salt, pepper, or any other seasonings as needed. If the chili is too thick for your liking, you can add a little more vegetable broth or water until it reaches your desired consistency.
- Serve and Enjoy: Ladle the hot Crock Pot Vegetarian Chili Recipe into bowls. Serve with your favorite toppings like shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, or a squeeze of lime.
Why You’ll Love This Crock Pot Vegetarian Chili Recipe
You’ll absolutely adore this Crock Pot Vegetarian Chili Recipe because it’s a flavor explosion in every spoonful, proving that vegetarian doesn’t mean boring! The combination of tender beans, sweet peppers, and a robust tomato base, all melded together with warming spices like cumin and smoked paprika, creates an incredibly comforting and satisfying dish, far richer and more complex than a simple canned soup. Plus, making this hearty chili at home is a fantastic way to save money compared to eating out, especially when you consider the sheer volume this recipe yields, perfect for filling bellies and your freezer.
Unlike a quick weeknight stir-fry, this slow-cooked wonder truly develops its depth of flavor over hours, resulting in a chili so rich and appealing, you’ll forget it’s meat-free. The customizable topping bar is the cherry on top, allowing everyone to personalize their bowl with creamy avocado, sharp cheese, or zesty lime. Don’t just take our word for it; dive into this incredibly easy and rewarding recipe and experience the magic of slow-cooked vegetarian goodness for yourself!
Storing and Reheating Tips
Properly storing your Crock Pot Vegetarian Chili Recipe ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Once cooled to room temperature, transfer any leftover chili to airtight containers. It will keep well in the refrigerator for up to 4-5 days.
- Freezing: For longer storage, allow the chili to cool completely. Portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
- Reheating:
- Stovetop: Pour the chilled or thawed chili into a saucepan and heat over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if it has thickened considerably during storage.
- Microwave: Place individual portions in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot.
Final Thoughts
This Crock Pot Vegetarian Chili Recipe is a testament to how easy and delicious plant-based eating can be. Give it a try this week for a comforting, budget-friendly, and utterly satisfying meal that everyone will love.
Crock Pot Vegetarian Chili Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step is optional but really helps deepen the flavor. If you’re short on time, you can skip this step and add the raw onions, peppers, and garlic directly to the crock pot.2 tablespoons olive oil, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
- Transfer the sautéed vegetables (or raw if skipping step 1) to your slow cooker. Add the crushed tomatoes, diced tomatoes (with their juice), rinsed and drained kidney beans, black beans, and pinto beans. Pour in the undrained Rotel.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can pinto beans, rinsed and drained, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- Pour in the vegetable broth. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using).4 cups vegetable broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
- Season generously with salt and freshly ground black pepper to taste. Stir everything together thoroughly to ensure all the ingredients are well combined and the spices are evenly distributed.Salt and freshly ground black pepper
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the vegetables are tender and the flavors have melded beautifully. The longer cooking time on low will develop even deeper flavors.
- Before serving, taste the chili and adjust salt, pepper, or any other seasonings as needed. If the chili is too thick for your liking, you can add a little more vegetable broth or water until it reaches your desired consistency.
- Ladle the hot Crock Pot Vegetarian Chili Recipe into bowls. Serve with your favorite toppings like shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, or a squeeze of lime.shredded cheddar cheese, sour cream or plain Greek yogurt, chopped fresh cilantro, diced avocado, lime wedges