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Simple Crockpot Vegetarian Chili Recipe

Hearty Simple Crockpot Vegetarian Chili Recipe for Cozy Nights

Discover a Simple Crockpot Vegetarian Chili Recipe that is a delightful harmony of flavors, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 large Onion A vital flavor base; substitute with shallots for a milder taste.
  • 1 large Bell Pepper Adds sweetness and vibrant color; any variety works beautifully.
  • 1 large Carrot Provides natural sweetness; replace with zucchini or corn for different textures.
  • 2 stalks Celery Offers a crunchy element; optional based on personal preference.
For the Sauce
  • 15 oz Tomato Sauce Moisture and rich flavor; crushed tomatoes can be used for more texture.
  • 14.5 oz Diced Tomatoes Freshness and acidity; both canned and fresh varieties are excellent.
For the Beans
  • 1 can Black Beans A great protein source; navy beans are a perfect alternative.
  • 1 can Kidney Beans Offers variety in texture; can be substituted with garbanzo beans.
  • 1 can Pinto Beans Provides creaminess; any bean variety can work in this recipe.
For Seasoning
  • 1 tsp Salt Enhances overall flavor; adjust according to taste preferences.
  • 1 tsp Garlic Powder Deepens flavor; fresh minced garlic can be a fantastic substitute.
  • 1 tsp Cumin Adds earthy warmth; if unavailable, omit but note the flavor shift.
  • 1 tbsp Chili Powder Brings spice and vibrant color; paprika works for a milder kick.
  • 1 tsp Smoked Paprika Introduces a smoky depth; regular paprika is a non-smoky alternative.
For the Finish
  • 2 tbsp Olive Oil Adds richness; can be omitted if using nonstick cookware.
  • 2 tbsp Lime Juice Brightens the dish at the end; lemon juice can work for a different twist.
  • 1 tbsp Hot Sauce Adds a kick of heat; omit for those preferring milder flavors.

Equipment

  • 6-quart slow cooker

Method
 

Instructions
  1. Step 1: Prep Vegetables. Start by washing and chopping the onion, bell pepper, carrot, and celery into small, even pieces.
  2. Step 2: Combine in Cooker. Add the chopped vegetables to the bottom of your 6-quart slow cooker, creating a colorful base.
  3. Step 3: Layer Ingredients. Pour the tomato sauce and diced tomatoes over the vegetables, followed by the rinsed black, kidney, and pinto beans.
  4. Step 4: Season. Sprinkle in the salt, garlic powder, cumin, chili powder, and smoked paprika to season the mix.
  5. Step 5: Cook. Cover the slow cooker and set it to cook on high for 4-5 hours or low for 6-7 hours.
  6. Step 6: Finish. Stir in the lime juice and adjust seasoning with additional salt if desired.
  7. Step 7: Serve. Ladle the chili into bowls and enjoy it as it is or with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container for up to 5 days in the fridge. Freezes well for up to 3 months.

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