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Slow Cooker Vegetarian Chili

This vegetarian chili is prepared using the slow cooking method, allowing flavors to deepen and ingredients to become tender over hours. It features vegetables, beans, and aromatic spices that develop a rich, smoky, and hearty final texture, with a thick and chunky appearance. The dish fills the house with a fragrant aroma and results in a savory, satisfying meal with a vibrant and rustic look.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Canned beans black, kidney, pinto: Provide protein and heartiness
  • Onion: Forms the savory base
  • Bell peppers: Add sweetness and texture
  • Garlic: Brings warmth and depth
  • Diced tomatoes: Create the chili base
  • Tomato paste: Adds richness and body
  • Vegetable broth: Helps everything simmer smoothly
  • Chili powder: Main flavor backbone
  • Ground cumin: Adds warmth and earthiness
  • Smoked paprika: Gives subtle smoky depth
  • Salt: Brings all flavors together
  • Black pepper: Adds mild heat
  • Optional corn: Adds sweetness and contrast

Equipment

  • Slow cooker: 5–7 quart size
  • Cutting board: For vegetables
  • Sharp knife: Makes prep easier
  • Can opener: For beans and tomatoes
  • Wooden spoon: For stirring before serving

Method
 

  1. Prep vegetables: Chop onion, peppers, and garlic
  2. Add to slow cooker: Combine vegetables, beans, tomatoes, and broth
  3. Stir in spices: Add chili powder, cumin, paprika, salt, and pepper
  4. Mix well: Ensure spices are evenly distributed
  5. Cook: Cover and cook on LOW for 6–8 mins or HIGH for 3–4 mins
  6. Adjust seasoning: Taste and add salt or acid if needed

Notes

For extra depth, top with chopped fresh cilantro or a dollop of sour cream. Leftovers reheat beautifully and taste even better the next day.