Vegetarian Slow Cooker Chili – Connoisseurus Veg

This vegetarian slow cooker chili is delicious, hearty and so easy to make! Super satisfying and perfect for busy weeknights.

I don’t know about you, but my slow cooker is probably the least valuable appliance in my kitchen. Every time I use it I kick myself for not using it more often.

Slow cooker dinners are as easy as it gets, and it’s so nice and comforting to have dinner simmering all day long.

Well, no more excuses! Now that I’ve made this vegetarian slow cooker chili recipe, I’m sure I’ll get a lot of use out of my crockpot. This is a delicious twist on my classic vegan chili recipe, with a few minor tweaks and, of course, complete instructions on how to cook it in the slow cooker.

It’s super tasty, makes for great leftovers, and is one of those healthy comfort foods that I’m sure I’ll repeat throughout the year. It’s vegetarian and gluten-free, so it can be enjoyed by everyone!

Ingredients you will need

• Olive oil. This is optional! It’s up to you whether you want to cook the onions, peppers, carrots, and garlic first in the oven (in which case you’ll need oil), or throw everything into the slow cooker at once. You can substitute with your favorite high-heat oil such as avocado oil, corn oil or canola oil.
• onion
• Bell pepper. The recipe calls for one red and one green pepper, but you can use any color or color.
• the carrot
• garlic
• beans We are using three cans of beans. I specified pinto beans, black beans, and kidney beans in the recipe, but any canned beans you have on hand will work in any combination. Chickpeas, lentils and cannellini beans are all great options!
• Fire roasted tomatoes. I like to use fire-roasted tomatoes for my chili, but regular old canned diced tomatoes will work just fine if you don’t have any on hand.
• spices. We are using mild chili powder, ground cumin, ancho chili powder and oregano.
• Salt and pepper.

How is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

• Optional first step: With this recipe you have the option of cooking the vegetables and spices in some oil first. It will soften the taste of garlic and onions, enhance the taste of peppers and carrots.
• If you want to do this, simply sweat the chopped onions, peppers and carrots in an oiled pan for about 5 minutes, until they start to soften. Add the garlic and cook for a minute with the vegetables.
• Next, throw everything except the salt into the slow cooker. Stir it, cover and turn on the slow cooker.

• Let your chili cook until the sauce thickens and the vegetables are tender. This should take about 3 hours on high or 5 hours on low, although the time may vary slightly depending on which slow cooker you are using. I’m using a basic Rival Crockpot for reference.

• Once cooked, season with salt and pepper to taste.
• Ladle it into the bowl and enjoy!

serving ideas

• toppings. Always pile on the toppings! Sliced ​​avocado, vegan sour cream, cashew cream, fresh cilantro, shredded vegan cheese or cashew queso are all great for vegetarian chili.
• Pairing. I like to serve my slow cooker chili with crusty bread, vegan cornbread, or vegan corn muffins.
• variety Instead of eating your chili in a bowl, pile it on a roast, stuff it into a baked potato or sweet potato, or make vegan chili dogs using store-bought links or carrot dogs.

Remaining and storage

Leftover vegetarian slow cooker chili will keep in an airtight container in the refrigerator for about 4 days or in the freezer for about 3 months.

More vegan slow cooker recipes

Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!

Vegetarian Slow Cooker Chili

This vegetarian slow cooker chili is delicious, hearty and so easy to make! Super satisfying and perfect for busy weeknights.

total time 3 of hours 15 minutes

Materials

• 1
  tablespoon
  olive oil
  (Optional – Note 1)
• 1
  medium onion,
  to cut
• 1
  medium red bell pepper,
  to cut
• 1
  Medium green bell pepper,
  to cut
• 2
  medium carrot,
  to cut
• 4
  garlic cloves,
  minced meat
• 1
  (14 ounces or 400 grams) can
  black beans,
  drained and rinsed
• 1
  (14 ounces or 400 grams) can
  red kidney beans,
  drained and rinsed
• 1
  (14 ounces or 400 grams) can
  pinto beans,
  drained and rinsed
• 1
  (28 ounces or 800 grams) can
  Fire roasted tomatoes
• 2
  tablespoon
  Light chili powder
• 2
  tablespoon
  cumin
• 1 ½
  teaspoon
  Ancho chile powder
• 1
  teaspoon
  Dried oregano
• salt and pepper,
  to test

instructions

1. Optional steps: Heat the oil in a large pan, then add the onion, pepper and carrot. Sweat the vegetables for about 5 minutes, until they begin to soften. Add the garlic and cook with the vegetables for about 1 minute, stirring constantly, until very fragrant. (Note 2)

2. Place all ingredients in a large (5 quart or larger) slow cooker. Stir to combine.

3. Cover and cook on low for about 3 hours, or until the sauce is thick and the vegetables are tender, about 5 hours.

4. Turn off the heat and season the chilies with salt and pepper to taste.

5. Ladle into bowls and serve.

Recipe notes

1. Oil is only required if you choose to do optional step 1.
2. This step is by no means necessary and I often skip it. This will soften the flavor of the onions and garlic and enhance the flavor of the peppers and carrots.

nutrients

Vegetarian Slow Cooker Chili

Amount per serving (1.5 cups (⅙ recipe))

calories 278
Calories from fat 40

% Daily Value*

thick 4.4 grams7%

0.5 grams of saturated fat3%

Sodium 626 mg26%

potassium 1121 mg32%

carbohydrates 50.4 grams17%

17.3 grams of fiber69%

7.7 grams of sugar9%

protein 15.5 grams31%

calcium 145 mg15%

iron 6 mg33%

* Percent Daily Value is based on a 2000 calorie diet.