Slow Cooker Vegetarian Chili
This slow cooker vegetarian chili combines hearty beans and seasonal vegetables with smoky spices, resulting in a thick, flavorful stew. The dish is characterized by a tender, well-blended texture with vibrant roasted pepper flavors and rich tomato bases, ready to serve warm.
Equipment
- Slow cooker
- Knife
- Cutting board
- Ladle
Ingredients
- 2 cups cooked beans (such as black beans or kidney beans) drained and rinsed
- 1 cup roasted red peppers jarred or freshly roasted, chopped
- 1 can (14 oz) diced tomatoes with juices
- 1 cup vegetable broth
- 1 large onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Dice the onion into small, even pieces and chop the roasted peppers into strips or chunks for easy blending.
- Add the diced onion to the slow cooker along with the minced garlic, ground cumin, smoked paprika, and chili powder.
- Pour in the diced tomatoes, vegetable broth, and drained beans, then stir everything together to evenly distribute the spices and liquids.
- Top the mixture with the chopped roasted peppers, then cover and cook on low for about 6 hours until the flavors meld and the vegetables are tender.
- Once cooking is complete, open the lid and give the chili a gentle stir. Taste and adjust seasoning with salt and pepper as desired.
- Serve the chili hot, with optional toppings like sliced avocados, shredded cheese, or fresh cilantro, if desired.
Notes
For added smoky depth, use smoked paprika generously. Feel free to add other vegetables like corn or zucchini during the last hour of cooking for variety.