Description
This simple crockpot vegetarian chili is hearty, comforting, and easy to make. Loaded with beans, vegetables, and smoky spices, it’s a cozy plant-based meal that cooks itself while you go about your day.
Ingredients
1 cup finely chopped yellow onions
1 cup diced red bell peppers
1 cup sliced carrots
1 cup diced celery
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can tomato sauce (no added sugar)
1 tsp garlic powder
1 tsp ground cumin
1 tsp mild chili seasoning
1 tsp smoked paprika
2 tsp kosher salt (used separately)
1 tbsp fresh lime juice
2 tbsp hot sauce (optional)
Optional toppings: guacamole, diced onion, cilantro, jalapeño, avocado, sour cream, cheese, tortilla chips
Instructions
1. Chop onions, peppers, celery, and carrots.
2. Layer vegetables at the bottom of a 6-quart slow cooker.
3. Add rinsed beans and tomatoes on top.
4. Sprinkle in garlic powder, cumin, chili seasoning, smoked paprika, and 1 tsp salt.
5. Stir gently to combine all ingredients.
6. Cover and cook on high for 4–5 hours or low for 6–7 hours.
7. Stir in lime juice and hot sauce just before serving.
8. Taste and adjust salt if needed.
9. Serve with your favorite toppings.
Notes
Refrigerate leftovers for up to 5 days in an airtight container.
Freeze for up to 3 months.
Reheat with a splash of water to loosen if too thick.
Tastes even better the next day.
Customize toppings and heat level to your liking.
Meal-prep friendly and naturally gluten-free and vegan.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 12g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 125g
- Fiber: 22g
- Protein: 28g
- Cholesterol: 0mg