Slow Cooker Vegetarian Chili
Perfect for chilly evenings or family gatherings, this easy Slow Cooker Vegetarian Chili recipe is flavorful, satisfying, and wholesome.
Servings: 6 servings
Calories: 79kcal
Equipment
Ingredients
- 2 15.5-ounce cans pinto beans
- 1 15.5-ounce can kidney beans
- 1 14.5-ounce can diced tomatoes
- 12 ounces frozen corn or fresh, or canned
- 1 white or yellow onion diced
- 1 bell pepper chopped
- 6 garlic cloves minced
- 1 cup vegetable stock or water
- 2 teaspoons salt
- 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- pinch of cayenne pepper optional, add if you want a touch of spice
- 1 teaspoon lime juice fresh or bottled
Instructions
- To a slow cooker, add the beans, tomatoes, corn, onion, bell pepper, garlic, stock or water, salt, cumin, oregano, paprika, garlic powder, and cayenne (if using).
- Stir well.
- Place the lid on the slow cooker, then set it to high for 2-3 hours or low for 5-6 hours.
- Uncover, then stir in the lime juice.
- Taste and add more salt as needed.
- Serve and enjoy!
Video
Notes
Canned beans: I personally opt not to drain or rinse the canned beans, as I believe the liquid in the cans adds flavor. However, if you prefer rinsing and draining, that's absolutely fine too!
Other Beans: Beans are the heart of vegetarian chili. This recipe recommends pinto and kidney beans, but feel free to swap in black beans, chickpeas, or even navy beans for a twist. If you're using canned beans, give them a good rinse. And if you're team dried beans, soak them overnight and cook them well before adding.
Thicker chili: If you like your chili on the thicker side, mix one tablespoon of starch (tapioca, corn, etc.) and one tablespoon water together before mixing it into the chili about 10 minutes before the cook time ends. This helps thicken the liquid in the chili.
Adjust Your Heat: This chili is flexible when it comes to spice. Like it hot? Add some cayenne or toss in a jalapeno. Cooking for little ones or prefer it mild? Just skip the cayenne. Remember, you can always add more heat later on.
Keep It Fresh For the best flavor, check your spices. If they've lost their zing, it's time to refresh your stash. And when it comes to lime, fresh juice is a game-changer.
Make it Ahead: This chili often tastes even richer the next day. Those flavors deepen beautifully, so consider making it a day ahead of time.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 938mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 882IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg
