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slow cooker vegetarian chili

This hearty and flavorful slow cooker vegetarian chili is perfect for a cozy meal. Packed with vegetables, beans, and spices, it’s healthy, filling, and easy to make. Just toss everything into the slow cooker, let it simmer, and enjoy a delicious dish that everyone will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 slow cooker 4-6 quart capacity
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped (any color)
  • 1 medium zucchini, diced
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (28 oz) diced tomatoes (with juice)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon lime juice (optional)
  • to taste fresh cilantro (for garnish, optional)

Instructions
 

  • In a skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until softened.
  • Add the minced garlic and chopped bell pepper to the skillet and cook for an additional 2-3 minutes.
  • Transfer the sautéed onion mixture to the slow cooker.
  • Add the diced zucchini, kidney beans, black beans, corn, diced tomatoes (with their juice), chili powder, cumin, smoked paprika, salt, black pepper, and vegetable broth to the slow cooker.
  • Stir all the ingredients well to combine.
  • Cover and set the slow cooker to low heat for 6 hours, or high heat for 3 hours.
  • Once cooked, taste the chili and adjust the seasoning if necessary. Stir in lime juice if using.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

This chili can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.
Feel free to add other vegetables such as carrots or mushrooms for extra flavor and nutrition.
Serve with crusty bread, tortilla chips, or over rice for a complete meal.