All Recipes Slow Cooker Vegetable Chili Made Easy

When the weather cools down and you crave something warm, hearty, and packed with nutrition, nothing beats a slow cooker vegetable chili. This recipe is a vibrant medley of fresh vegetables, beans, and spices simmered to perfection in your slow cooker, filling your kitchen with irresistible aromas.

Perfect for busy weeknights or meal prepping, this chili is not only easy to make but also incredibly satisfying. Whether you’re a seasoned vegetarian or simply looking for a wholesome plant-based meal, this dish will impress with its robust flavors and comforting texture.

Loaded with fiber, protein, and antioxidants, this vegetable chili is a wholesome choice that pleases the palate and nourishes the body. Plus, using a slow cooker means you can set it and forget it, freeing up your day for other activities.

Dive into this recipe and discover why it’s a staple in many households.

Why You’ll Love This Recipe

All Recipes Slow Cooker Vegetable Chili is a fantastic blend of nutrition, flavor, and convenience. Here’s why it stands out:

• Hands-off Cooking: Simply combine ingredients in your slow cooker and let it do the work while you go about your day.
• Rich in Vegetables: This chili is bursting with colorful veggies that add vitamins, minerals, and texture.
• Protein-Packed: Beans provide ample plant-based protein, making it filling and perfect for vegetarians and vegans alike.
• Customizable Spices: Adjust the heat and seasoning to your taste, or try our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for an extra kick.
• Great for Meal Prep: It stores well and tastes even better the next day, perfect for leftovers.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (28 oz) diced tomatoes, with juices
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chili powder (adjust to taste)
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional toppings: fresh cilantro, avocado slices, vegan sour cream, shredded vegan cheese

Equipment

• Slow cooker (6-quart or larger recommended)
• Cutting board and knife
• Measuring spoons and cups
• Spoon or spatula for stirring
• Can opener
• Bowl for rinsing beans

Instructions

1. Prepare the vegetables: Dice the onion, bell peppers, carrots, and celery. Mince the garlic cloves.
2. Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and bell peppers. Cook for about 5 minutes, stirring occasionally until softened. Add the minced garlic and cook for another minute until fragrant.
3. Combine ingredients in slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the drained black beans, kidney beans, corn, diced tomatoes with juices, tomato paste, and vegetable broth.
4. Add spices: Sprinkle in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Stir well to combine all ingredients evenly.
5. Cook: Cover the slow cooker and set it to low. Cook for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors meld together.
6. Final seasoning: Before serving, taste and adjust salt, pepper, or chili powder as needed.
7. Serve: Ladle the chili into bowls and garnish with your choice of toppings like fresh cilantro, avocado slices, vegan sour cream, or shredded vegan cheese.

Tips & Variations

“For a smokier flavor, try adding a chipotle pepper in adobo sauce or a splash of liquid smoke.”

• Add more vegetables: Feel free to incorporate zucchini, mushrooms, or sweet potatoes for extra texture and nutrition.
• Make it spicier: Increase the chili powder or add cayenne pepper for a fiery kick.
• Use dried beans: For a less processed option, soak and cook dried beans beforehand and add them to the slow cooker.
• Bulk it up: Add cooked quinoa or bulgur wheat for a heartier chili.
• Freeze leftovers: This chili freezes beautifully for up to 3 months, making it perfect for batch cooking.

Nutrition Facts

Serving Suggestions

This slow cooker vegetable chili pairs wonderfully with a variety of sides and toppings to suit your mood and occasion. For a classic touch, serve it with warm cornbread or tortilla chips to add crunch.

For a lighter option, spoon the chili over a bed of fluffy brown rice or quinoa. If you want to add creaminess without dairy, try topping it with sliced avocado or a dollop of vegan sour cream.

Looking for a fresh contrast? A crisp green salad with a tangy vinaigrette complements the rich, smoky flavors beautifully.

For more exciting vegetarian dinner ideas, check out our Awesome Vegetarian Slow Cooker Recipes for Easy Meals.

Conclusion

All Recipes Slow Cooker Vegetable Chili is a versatile, nutrient-packed dish that’s perfect for anyone seeking a comforting, flavorful meal with minimal effort. Its blend of beans, fresh vegetables, and warming spices creates a satisfying bowl that’s equally ideal for busy weeknights or casual gatherings.

The slow cooker does all the heavy lifting, allowing the flavors to develop deeply over time while you focus on other tasks.

Not only is this chili delicious and wholesome, but it also aligns perfectly with plant-based eating, making it a hit among vegetarians, vegans, and meat-eaters looking to incorporate more vegetables into their meals.

For more wholesome vegetarian dishes, explore our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. Enjoy this chili as a nourishing meal that’s easy to prepare and loved by all!

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