Black White Vegetarian Chipotle Chili Crock Pot
Warm, smoky, and completely plant-based, this Black White Vegetarian Chipotle Chili Crock Pot recipe is a flavorful twist on classic chili, perfect for cozy nights or meal prep. Packed with hearty black and white beans, sweet potatoes, fire-roasted tomatoes, and a smoky kick from chipotle peppers in adobo sauce, this dish is a comforting, nutrient-rich delight. The magic happens in the crock pot, where the flavors meld together effortlessly over hours of slow cooking, making it an easy hands-off dinner option. With aromatic spices like cumin, smoked paprika, and oregano, every spoonful is bursting with bold, satisfying taste. Top it with creamy avocado slices, fresh cilantro, and a squeeze of lime for a zesty finish. This vegetarian chili is gluten-free, easily customizable, and serves up to six for the ultimate meatless crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups (cooked or canned, drained and rinsed) Black beans
- 2 cups (cooked or canned, drained and rinsed) White beans (e.g., cannellini beans)
- 1 can (14.5 oz) Diced tomatoes (fire-roasted, with juices)
- 3 cups Vegetable broth
- 2 pieces (chopped) Chipotle peppers in adobo sauce
- 1 large (diced) Yellow onion
- 3 pieces (minced) Garlic cloves
- 1 medium (peeled and diced) Sweet potato
- 1 medium (diced) Red bell pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 cup Corn kernels (frozen or fresh)
- 0.25 cup (chopped, for garnish) Cilantro
- 1 large (sliced, for garnish) Avocado
- 1 large (cut into wedges, for serving) Lime
Instructions
Prepare your ingredients by dicing the onion, garlic, sweet potato, and red bell pepper. Drain and rinse the beans if using canned.
In a large crock pot, add the black beans, white beans, diced tomatoes (with juices), vegetable broth, and chopped chipotle peppers.
Add the prepared onion, garlic, sweet potato, and red bell pepper to the crock pot.
Stir in the ground cumin, smoked paprika, dried oregano, salt, and black pepper to evenly distribute the spices.
Set the crock pot to low heat and cook for 6 hours, stirring occasionally. If you prefer a shorter cook time, set it to high heat and cook for 3-4 hours.
About 30 minutes before the chili is done, stir in the corn kernels to allow them to cook through.
Taste the chili and adjust the seasonings as desired. Add more salt, pepper, or chipotle peppers for extra heat and flavor.
Once finished, ladle the chili into bowls and garnish with chopped cilantro and sliced avocado. Serve with lime wedges on the side.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 49.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3264 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
