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Vegetarian Slow Cooker Chili Recipe

Who says chili needs meat to be amazing? This veggie-packed version is so hearty and flavorful, even your meat-loving husband won't miss the beef! It's loaded with beans, veggies, and just the right amount of spice to keep everyone coming back for seconds.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz corn, drained
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Add all beans, crushed tomatoes, corn, onion, bell peppers, and garlic to your slow cooker.
  2. Pour in the vegetable broth and stir to combine.
  3. Add chili powder, cumin, paprika, salt, and pepper, stirring everything together until well mixed.
  4. Cover and cook on low for 6 hours or high for 3-4 hours.
  5. Taste and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, and tortilla chips.