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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
  

  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 1 red bell pepper bell pepper chopped
  • 2 stalks celery chopped
  • 2 cups vegetable broth for cooking
  • 1 can diced tomatoes 14 oz
  • 2 cans black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • to taste Salt and pepper

Equipment

  • Slow Cooker
  • Cooking spoon

Method
 

  1. Dice the onion, carrots, bell pepper, and chop the celery stalks; set aside.
  2. Sauté the diced onion and minced garlic in a skillet with a little oil until the onion becomes translucent and fragrant, about 5 minutes.
  3. Add the sautéed onion and garlic along with the chopped carrots, bell pepper, and celery into the slow cooker.
  4. Pour in the vegetable broth, diced tomatoes with juices, and rinsed black beans.
  5. Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper evenly over the mixture.
  6. Stir everything gently to combine, ensuring the spices are evenly distributed.
  7. Cover the slow cooker and cook the chili on low for 4 hours, until the vegetables are tender and flavors meld.
  8. About 30 minutes before serving, stir in the corn kernels and let them heat through.
  9. Taste and adjust seasonings with salt and pepper as needed, then let sit uncovered for a few minutes to thicken slightly.
  10. Serve the chili hot, garnished with fresh herbs or a squeeze of lime if desired.

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.