Vegetarian Slow Cooker Chili
This vegetarian chili is made by slow-cooking a medley of fresh vegetables, beans, and spices until tender and bursting with flavor. The dish develops a rich, hearty consistency with a vibrant tomato and lime base, and it has a thick, chunky appearance with a comforting aroma. The slow cooking process allows flavors to meld and deepen over time, creating a nourishing, pull-apart meal.
Equipment
- Slow cooker
- Chopping board
Ingredients
- 2 cups diced tomatoes canned or fresh
- 1 cup cooked black beans rinsed and drained
- 1 cup cooked kidney beans rinsed and drained
- 1 cup chopped bell peppers any color
- 1 cup chopped zucchini about 1 medium zucchini
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 dash lime juice freshly squeezed
- 1 tablespoon olive oil
- 1 cup vegetable broth optional, to thin if needed
Instructions
- Chop the onion, bell peppers, and zucchini into bite-sized pieces and mince the garlic. Measure out the canned diced tomatoes and rinse the beans to remove excess salt.
- Heat the slow cooker and add olive oil. Once warm, sauté the diced onions and minced garlic directly in the slow cooker on the 'sauté' setting or in a pan until fragrant and translucent, about 3-4 minutes. This warms the kitchen with a savory aroma.
- Add the chopped bell peppers and zucchini to the slow cooker, stirring to combine with the aromatics. Cook for another 2-3 minutes until they start to soften slightly.
- Pour in the diced tomatoes, followed by the rinsed beans, smoked paprika, cumin, chili powder, and a pinch of salt if desired. Stir everything well to evenly distribute the spices and vegetables.
- Cover the slow cooker with the lid and set it to low. Let the chili cook undisturbed for 4 to 6 hours, or until the vegetables are tender and the flavors are melded. The mixture will thicken and develop a hearty texture during this time.
- Once cooked, stir in lime juice to brighten the flavors. If the chili has thickened too much, add a splash of vegetable broth to loosen it up slightly, stirring gently.
- Taste and adjust seasoning as needed—adding more salt, lime, or spices to suit your preference. The chili should be thick, chunky, and fragrant with smoky, citrus notes.
- Serve the vegetarian chili hot, with optional fresh herbs, sour cream, or shredded cheese on top for added richness.
Notes
For a spicier kick, add a dash of cayenne pepper or hot sauce. Leftovers reheat well and often taste even better the next day.