Crock Pot or Not Vegetarian Chili
Get ready to savor a hearty, flavor-packed meal with this versatile "Crock Pot or Not Vegetarian Chili." Perfect for both slow cooker enthusiasts and stovetop cooks, this vegetarian chili is loaded with protein-rich beans, sweet bursts of frozen corn, and a medley of aromatic spices like smoked paprika and cumin. Fresh vegetables like bell peppers, carrots, and celery come together with pantry staples like diced tomatoes and vegetable broth to create a soul-warming dish that's as nutritious as it is satisfying. Whether you cook it low and slow or whip it up on the stovetop, this recipe makes six generous servings and is ready to be customized with your favorite toppings—think shredded cheese, sour cream, jalapeños, or crunchy tortilla chips. A simple, healthy, and delicious choice for Meatless Monday or any cozy evening!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes with juice
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings (shredded cheese, sour cream, chopped cilantro, sliced jalapeño, tortilla chips)
Instructions
If using a Crock Pot, set it to low or high depending on your desired cooking time (low for 6–8 hours or high for 3–4 hours). For stovetop, use a large stock pot or Dutch oven.
Heat olive oil in a skillet (or directly in the pot, if stovetop). Sauté the diced onion, bell pepper, carrot, and celery over medium heat until softened, about 5–7 minutes.
Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1–2 minutes to toast the spices.
Transfer the sautéed vegetables and spices to the Crock Pot (if using). If stovetop, continue in the same pot.
Add the canned diced tomatoes (with their juice), drained and rinsed beans, vegetable broth, frozen corn, salt, and black pepper.
Stir well to combine all ingredients. Cover and cook on low for 6–8 hours or high for 3–4 hours in the Crock Pot. For stovetop, bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 30–45 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Add more salt, pepper, or chili powder for additional flavor.
Serve warm with your choice of optional toppings, such as shredded cheese, sour cream, chopped cilantro, sliced jalapeño, or tortilla chips. Enjoy!
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 7064 mg | 307% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 98.7 g | 352% | |
| Total Sugars | 60.1 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1046 mg | 80% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 7342 mg | 156% | |
*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.
