Vegetarian Chili for the Crock Pot
Warm up your kitchen with this hearty and flavorful Vegetarian Chili for the Crock Pot, a comforting recipe packed with plant-based protein and vibrant veggies. Perfect for busy weeknights or meal prep, this slow-cooked chili combines tender sautéed onions, bell peppers, and carrots with a medley of black beans, kidney beans, and pinto beans for a protein-rich, wholesome dish. Seasoned with smoky paprika, zesty chili powder, and cumin, every bite bursts with rich, bold flavors. With minimal prep time and the convenience of a crock pot, this easy chili simmers to perfection while you go about your day. Serve it warm with your favorite toppings like fresh cilantro, shredded cheese, or creamy avocado for a customizable, crowd-pleasing dinner. Ideal for vegetarians, vegans (with dairy-free cheese), and anyone seeking a nutritious, one-pot meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 bell peppers, diced (mix of red, green, or yellow)
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.25 cup fresh cilantro, chopped (for garnish)
- shredded cheese or dairy-free cheese (optional, for topping)
- sliced avocado (optional, for topping)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion, bell peppers, and carrots. Sauté for 5-7 minutes, until softened.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the diced tomatoes (with their juices), tomato sauce, black beans, kidney beans, pinto beans, frozen corn, and vegetable broth to the crock pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix everything well to combine.
Cover the crock pot with the lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir occasionally if possible.
Once the chili has thickened and the flavors are well combined, taste and adjust the seasonings as needed.
Serve the chili hot, garnished with fresh cilantro, shredded cheese, and sliced avocado if desired.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 13.9 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1376 mg | 29% | |
*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.
