Crock Pot Spicy Hot Vegetarian Chili
Get ready to spice up your dinner game with this hearty and flavorful Crock Pot Spicy Hot Vegetarian Chili! Brimming with vibrant ingredients, including a trio of hearty beans, fire-roasted tomatoes, and a rainbow of fresh veggies, this recipe is slow-cooked to perfection to create a rich, smoky, and spicy stew. The bold combination of chili powder, cumin, paprika, and cayenne pepper delivers a fiery kick, balanced beautifully by the natural sweetness of optional corn kernels and the freshness of chopped cilantro garnish. Perfect for meal prepping or feeding a crowd, this vegetarian chili is a guaranteed crowd-pleaser that’s both comforting and nutrient-packed. Serve it with warm cornbread or crunchy tortilla chips for the ultimate cozy meal. Whether you're a spice enthusiast or looking for a plant-based weeknight dinner, this crock pot chili is the satisfying, fuss-free recipe you've been searching for!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell pepper (red, green, or yellow), diced
- 4 cloves garlic, minced
- 1 medium jalapeño pepper, finely diced (seeds removed for less heat)
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 3 tablespoons canned tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels (optional, fresh or frozen)
- 0.25 cup cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a medium-sized skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Stir in the diced bell peppers, minced garlic, and diced jalapeño, cooking for an additional 3-4 minutes until the vegetables soften.
Transfer the cooked vegetables to your crock pot.
Add the diced tomatoes (with their juice), black beans, kidney beans, pinto beans, tomato paste, and vegetable broth to the crock pot.
Stir in the chili powder, ground cumin, paprika, cayenne pepper, dried oregano, salt, and black pepper.
If using corn kernels, add them in and stir to combine.
Cover the crock pot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible.
Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve hot, garnished with chopped cilantro if desired. Enjoy with cornbread, tortilla chips, or a dollop of sour cream (if desired).
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 108.5 g | 388% | |
| Total Sugars | 67.2 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 7656 mg | 163% | |
*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.
