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Crock pot Vegetarian Chili Recipe

Crock Pot Vegetarian Chili Recipe

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.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Chili, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large skillet
  • Slow Cooker
  • Saucepan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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

Notes

This recipe is designed for a slow cooker. The optional sautéing step adds depth of flavor but can be skipped for convenience. Adjust seasonings and thickness to your preference before serving.