Slow Cooker Vegetarian Chili
This Slow Cooker Vegetarian Chili is the kind of cozy, hands-off meal that makes weeknights easier and weekends more comforting. It’s hearty, filling, and packed with beans, vegetables, and a bold tomato base.
Servings: 9
Calories: 275kcal
Equipment
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 1 large bell pepper diced
- 1 large tomato diced
- 2 large carrots diced
- 30 oz kidney beans 2 cans
- 15 oz black beans 1 can
- 15 oz sweet corn 1 can
- 3 cups plain tomato sauce
- 1 ½ cups vegetable broth
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne powder
- 2 teaspoon lime juice
Instructions
- All add ingredients except the lime juice to the slow cooker. Stir well.
- Cover and cook on HIGH for 6 hours, or until the vegetables are tender.
- Taste and adjust seasonings if desired. Stir in the lime juice.
- Serve with your favorite chili toppings, such as sliced avocado, sour cream, cheddar cheese, scallions, jalapeños, etc.
Notes
Storing: Store leftovers in an airtight container in the refrigerator for 5–6 days. The liquid will continue to absorb over time. Chili can be frozen for up to 6 months for optimal quality. Reheat in the microwave or on the stovetop until warmed through.
Nutrition
Serving: 8oz | Calories: 275kcal | Carbohydrates: 53g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 568mg | Potassium: 1076mg | Fiber: 15g | Sugar: 9g | Vitamin A: 4129IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 5mg
