Crock Pot Vegetarian Chili
Cozy up with a bowl of Crock Pot Vegetarian Chili, the ultimate plant-based comfort food that’s as nourishing as it is delicious. This hearty chili is brimming with vibrant flavors, featuring tender black and kidney beans, sweet corn, and a medley of colorful bell peppers, all simmered to perfection in a rich, tomato-based broth infused with a robust blend of chili powder, cumin, paprika, and oregano. The slow cooker does all the work, making this recipe ideal for busy weeknights or lazy weekends. A splash of fresh lime juice adds a zesty kick, while optional garnishes like chopped cilantro, shredded cheese, or crunchy tortilla chips elevate every bite. With just 15 minutes of prep time and a hands-off cooking process, this vegetarian chili is a must-try for anyone looking to savor a warm, filling, and crowd-pleasing meal. Perfect for meal prep, game days, or a cozy family dinner!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced (any color) bell peppers
- 4 cloves, minced garlic
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 15-ounce can, drained and rinsed black beans
- 1 15-ounce can, drained and rinsed kidney beans
- 1 cup (frozen or canned, drained) corn kernels
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional, for heat) cayenne pepper
- 1 fresh, juiced lime
- 0.25 cup, chopped (optional, for garnish) cilantro
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers. Sauté for 5-7 minutes until softened, stirring frequently.
Add minced garlic to the skillet and cook an additional 1-2 minutes until fragrant. Remove from heat.
Transfer the sautéed vegetables to the crock pot.
Add diced tomatoes, tomato paste, vegetable broth, black beans, kidney beans, and corn to the crock pot.
Stir in chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well to combine all ingredients.
Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Once cooking is complete, taste and adjust seasonings as needed. Stir in fresh lime juice at the end for a bright, tangy touch.
Serve hot with optional garnishes like chopped cilantro, shredded cheese, sour cream, or tortilla chips.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6818 mg | 296% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 64.0 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5147 mg | 110% | |
*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.
