Crockpot Vegetarian Chili
This Crockpot Vegetarian Chili is a hearty, flavorful, and healthy dinner that's perfect for busy weeknights. Packed with beans, vegetables, and spices, it's a comforting set-it-and-forget-it meal the whole family will love.
Equipment
- Slow cooker (crockpot)
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing Spoon
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced bell peppers
- 1 cup chopped onion
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
Instructions
- Chop the onion and bell peppers. Prepare any other vegetables you're adding, such as carrots or sweet potatoes.
- Add beans, vegetables, diced tomatoes, tomato paste, broth, garlic, and spices to the slow cooker.
- Stir well. Cover and cook on low for 6–8 hours or high for 3–4 hours, until flavors are blended and vegetables are tender.
- Stir and serve hot. Garnish with sour cream, shredded cheese, cilantro, or crushed tortilla chips, if desired.
Notes
Use a mix of beans like kidney, black, and pinto for variety. Customize with veggies such as corn, carrots, or sweet potatoes. Spice it up with cayenne or jalapeños, or add smoked paprika for a smoky twist. Can also be cooked on the stovetop in under an hour. Leftovers taste even better the next day and freeze beautifully for up to 3 months.
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 12gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 580mgPotassium: 950mgFiber: 12gSugar: 8gVitamin A: 900IUVitamin C: 35mgCalcium: 120mgIron: 4mg
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