Slow Cooker Vegetarian Chili Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
4 servings
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Calories
404 kcal
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Course
Dinner
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Cuisine
North American
Slow Cooker Vegetarian Chili Recipe
Description
This chili begins with canned whole tomatoes mashed in a slow cooker along with diced celery, bell peppers, carrots, onions, and minced garlic. The spices—chili powder, cumin, oregano, chili flakes, coconut sugar, and sea salt—are stirred in before a long slow cooker session of 5-6 hours on high or 8-10 hours on low. Beans and corn are added last and briefly warmed, preserving their bite. The combination of vegetables and spices develops a well-rounded, mildly spicy chili with a vegetable-forward texture and depth.
The texture balances tender vegetables softened by slow cooking with the creaminess of beans and bursts of sweetness from corn. It can be served with a variety of toppings such as sour cream, cheddar cheese, diced avocado, green onion, or fresh cilantro to customize richness and freshness. This chili provides a filling, plant-based option that benefits from slow simmering.
Adding beans and corn at the end prevents them from becoming too soft and mushy. Adjust chili powder for desired heat levels. The recipe uses pantry staples and frozen corn for convenience. Leftovers refrigerate well and often taste better the next day as flavors further meld.
Ingredients
- 2 ounce whole tomato with juice, canned
- 3 talks celery diced
- 2 bell pepper diced
- 2 medium carrot diced
- 1 large onion diced
- 4 cloves garlic finely minced
- 1-2 tablespoons chili powder more will be spicier
- 2 tablespoons cumin
- 1 tablespoon coconut sugar can sub brown sugar
- 1 teaspoon oregano each
- 1 teaspoon sea salt each
- chili flakes optional, a pinch
- 2 ounce bean drained and rinsed - we like to use red kidney beans, canned
- 2 cups corn you could use fresh but frozen is easy and works great, frozen
- sour cream optional toppings, diced avocado
- cheddar cheese
- green onion
- avocado
- cilantro
Instructions
- Empty the cans of tomatoes into your slow cooker and use a potato masher to roughly chop them up.
- Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, coconut sugar, oregano, salt, and chili flakes and stir well. Cover and turn on your slow cooker for 5-6 hours on high or 8-10 hours on low.
- Stir in the beans and corn and let them sit for 10 minutes to warm through. Season to taste with sea salt.
- Serve the slow cooker vegetarian chili in a bowl with any or all of the optional toppings.
Notes
- Adding beans and corn near the end preserves their texture and prevents overcooking.
- Adjust chili powder amounts to control spiciness according to preference.
- Use frozen corn for convenience, fresh corn works but may need slight cooking adjustments.
- Top with sour cream, cheddar cheese, avocado, green onion, or cilantro for added layers of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 404kcal | 20% |
| Carbohydrates | 81g | 27% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1923mg | 80% |
| Potassium | 2039mg | 43% |
| Fiber | 18g | 72% |
| Sugar | 24g | 48% |
| Vitamin A | 7995IU | 160% |
| Vitamin C | 111mg | 123% |
| Calcium | 214mg | 21% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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