The Best Vegetarian Chili (Slow-Cooker or Stovetop)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
489 kcal
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Course
Main Course, Dinner
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Cuisine
American
The Best Vegetarian Chili (Slow-Cooker or Stovetop)
Description
This vegetarian chili combines diced onions, garlic, and a mix of seasonings including chili powder, cumin, cinnamon, oregano, and coriander to form a fragrant and robust base. Tomato paste and fire-roasted tomatoes intensify the tomato flavor. Bell peppers and a combination of black beans, white beans, garbanzo beans, and corn bring texture and substance, while crumbled vegetable burger adds a meat-like element. The chili is simmered gently either on the stovetop or in a slow cooker, which softens the peppers and melds flavors over time.
The dish offers a thick, hearty texture with a mild to moderate spice level balanced by the sweetness of bell peppers and corn. It's suitable for serving with cornbread or muffins and garnished with cheese, avocado, or fresh herbs to add creaminess and freshness.
Making the chili a day ahead improves the flavor as it allows spices to develop fully. For those avoiding vegetable burger crumbles, increasing beans or adding grains is recommended. Leftover chili can be reheated easily for meal prep purposes.
Ingredients
- 2 TB olive oil
- 1 whole onion diced, medium
- 7 cloves garlic chopped
- 1 tsp sugar
- 1 TB chili powder
- 1 TB cumin ground
- 1 tsp ground cinnamon
- 2 TB oregano
- 2 tsp ground coriander
- 3 TB tomato paste
- 2 green bell pepper seeded and chopped
- 2 bell pepper seeded and chopped, red
- 14.5 oz fire roasted tomatoes with juices
- 4 cups vegetable broth
- 14 oz can black beans rinsed and drained
- 14 oz can White beans drained
- 14 oz can garbanzo beans drained
- 14 oz can corn kernels drained
- 24 oz vegetable burger crumbled*
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- cheddar cheese cilantro, avocado, limes, shredded, optional garnishes, vegan if desired
Instructions
For Stovetop
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds.
- Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered 20 minutes.
- Add beans, corn, and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another 20 minutes.
- Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
For Slow Cooker
- Add all ingredients into slow cooker. Cover and cook on Low for 6 hours. Keep warm until ready to serve. Serve with honey cornbread or sweet corn muffins.
Notes
- This chili tastes better the next day as flavors develop overnight.
- Vegetable burger crumbles reduce prep time but can be swapped with extra beans or grains.
- Serve with honey cornbread or sweet corn muffins for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 460mg | 19% |
| Potassium | 560mg | 12% |
| Fiber | 104g | 416% |
| Sugar | 2g | 4% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 35mg | 39% |
| Calcium | 522mg | 52% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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