Slow Cooker Vegetarian Chili
Yield: 8 servings
Calories: 234kcal
I love making slow cooker vegetarian chili because it's a convenient and delicious way to enjoy a hearty and nutritious meal without spending a lot of time in the kitchen.
Ingredients
- 1 cup (150 g) finely chopped yellow onion
- 1 cup (138 g) red bell pepper, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon (3 g) minced jalapeno
- 1 tablespoon (8 g) chili powder
- 2 teaspoons (4 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (1 g) ground coriander
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon chipotle chili powder
- 2 tablespoons (30 ml) olive oil
- 19 ounces (822 g) diced fire-roasted tomatoes, plus juice
- 16 ounces (473 ml) canned tomato sauce
- 15 ounces (425 g) canned red kidney beans
- 15 ounces (425 g) canned pinto beans
- 15 ounces (425 g) canned black beans
- 1 cup (145 g) canned corn kernels
Instructions
- Prepare the Beans – Place the beans in a colander and rinse them with water. Drain thoroughly and set them aside.
- Cook the Aromatics – In a medium microwave-safe bowl, add onions, bell pepper, garlic, jalapeno, chili powder, cumin, paprika, coriander, salt, pepper, chipotle powder, and olive oil. Stir to combine. Microwave for 3 minutes. Stir and microwave for another 2 minutes. Set aside.Alternatively, saute over medium-low heat until the onions are softened, about 4 to 5 minutes.
- Add the Ingredients to the Slow Cooker – To a 6-quart slow cooker, add the fire-roasted tomatoes, tomato sauce, kidney beans, pinto beans, black beans, corn, and the onion and spice mixture. Stir to combine.
- Slow Cook the Chili – Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
- To Serve – Taste the chili and add more salt and pepper as needed. Serve with desired toppings.
Notes
- Recipe Yield: About 8 cups
- Serving Size: 1 cup
- Make it Sweeter: Add sugar, maple syrup, brown sugar, or honey. Add 1 teaspoon at a time until the desired sweetness is reached.
- Add Soy Sauce: For a stronger umami and savory taste, add 1 tablespoon of soy sauce, increasing as needed. Alternatively, use gluten-free tamari or coconut aminos.
- Topping Suggestions: Sliced chili peppers, green onions, cilantro, cheese, sour cream, or avocado.
- Storing: Cool and store in an airtight container for up to 1 week. Freeze in a resealable bag for up to 3 months, and defrost before using.
- Reheating: Cover and microwave on high in 30-second intervals, stirring in between, until hot. Alternatively, reheat on the stovetop over medium heat.
Nutrition
Calories: 234kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 684mg | Potassium: 771mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1604IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 4mg
Recipe Link
Recipe Video