Vegetarian Slow Cooker Chili

This hearty Vegetarian Slow Cooker Chili is a flavorful and nutritious meal, perfect for busy weeknights. Packed with beans, vegetables, and spices, this meat-free chili is both satisfying and easy to prepare. Simply set it in the slow cooker and return to a wholesome and filling meal.

Prep time: 15 minutes
Cook time: 7 hours
Serves: 8

Ingredients

1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 carrots, diced

2 celery stalks, diced

1 medium zucchini, diced

2 (15-ounce) cans black beans, drained and rinsed

2 (15-ounce) cans kidney beans, drained and rinsed

1 (15-ounce) can corn, drained

2 (14.5-ounce) cans diced tomatoes

2 tablespoons tomato paste

2 cups vegetable broth

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft.

2. Transfer onion and garlic to the slow cooker. Add bell peppers, carrots, celery, zucchini, black beans, kidney beans, corn, diced tomatoes, tomato paste, and vegetable broth.

3. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to combine.

4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.

5. Adjust seasoning if necessary. Stir in fresh cilantro before serving, if desired.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Reheating

Reheat in the microwave or on the stovetop until heated through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.