This Vegetarian Slow Cooker Chili is your ticket to a hearty, comforting meal without the fuss. Perfect for cozy nights or a busy week, it brings robust flavors with minimal effort. Let your slow cooker do the work while you enjoy a delicious, plant-based dinner.
Olive oil adds richness and helps sauté the veggies to enhance their natural sweetness. Onion and garlic form the flavor base, bringing depth and aroma. Both red bell pepper and green bell pepper contribute color and a mild sweetness, while carrots and celery add texture and earthiness. Zucchini rounds it out with a soft bite. Your protein and fiber come from black beans and kidney beans, providing a satisfying feel. Corn gives a touch of sweetness, and diced tomatoes with tomato paste offer a tangy, rich base. Vegetable broth ties everything together, while the spices — chili powder, cumin, smoked paprika, and oregano — create the signature chili warmth. A sprinkle of cilantro at the end is optional but adds a fresh finish.
This chili pairs wonderfully with a slice of warm, crusty bread or a side of cornbread. For a lighter option, serve it over brown rice or quinoa. Top with avocado slices, shredded cheese, or a dollop of sour cream or yogurt for added creaminess and flavor.
Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing them until they're soft and fragrant, about 5 minutes. This step builds the foundational flavor, so don’t rush it. Once they're ready, transfer them to your slow cooker.
Next, toss in the bell peppers (both red and green), carrots, celery, and zucchini into the slow cooker. Drain and rinse the black beans and kidney beans, then add them along with the drained corn. Pour in the diced tomatoes and stir in the tomato paste. Add the vegetable broth to create a rich base.
Now, sprinkle in the spices: chili powder, cumin, smoked paprika, and oregano. Don’t forget a good pinch of salt and pepper to taste. Mix everything thoroughly to make sure the veggies and beans are well coated in all that flavorful goodness.
Cover the slow cooker and set it on low for 6-8 hours, or if you’re in a hurry, high for 3-4 hours. You’ll know it’s done when the vegetables are tender and everything is harmoniously melded together. Before serving, taste and adjust the seasoning if needed. Finally, stir in the cilantro if you like that fresh, herby touch.
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