Award Winning Vegetarian Chili Recipe Crock Pot Made Easy

Nothing beats the comforting warmth of a hearty chili on a chilly day, and this award-winning vegetarian chili recipe made in a crock pot is just that and so much more. Packed with vibrant vegetables, protein-rich beans, and an array of bold spices, it delivers incredible flavor without any meat.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your menu, this chili is a crowd-pleaser that’s easy to prepare and perfect for busy days.

Using a slow cooker means all the flavors meld beautifully over hours, creating a rich and satisfying dish that tastes like it simmered all day. Plus, it’s wonderfully versatile – feel free to customize it with your favorite veggies or spice levels.

This recipe is not only delicious but also incredibly nutritious, making it a winning choice for weeknight dinners, meal prep, or potlucks.

Why You’ll Love This Recipe

This vegetarian chili recipe is a perfect blend of simplicity and robust flavor. Cooking it in a crock pot frees up your time while enhancing the taste with slow-simmered spices and textures.

It’s a nutritious, fiber-packed meal loaded with plant-based proteins, making it filling and healthy.

It also caters to a wide range of dietary preferences – naturally vegan, gluten-free, and low in fat. The recipe is forgiving and customizable, so you can easily adjust the heat or swap ingredients depending on what you have on hand.

Ideal for busy families or anyone who loves a fuss-free, comforting meal.

Finally, it reheats beautifully and tastes even better the next day, making it perfect for leftovers or freezing for later.

Ingredients

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• Optional toppings: shredded cheese, sour cream, avocado slices, lime wedges

Equipment

• Crock pot/slow cooker (4-6 quarts size preferred)
• Cutting board
• Chef’s knife
• Measuring spoons and cups
• Wooden spoon or heat-resistant spatula
• Can opener
• Small bowl (for mixing spices if desired)

Instructions

1. Prepare the vegetables. Dice the onion, red and green bell peppers, carrots, and celery. Mince the garlic cloves carefully.
2. Sauté the aromatics. In a skillet over medium heat, heat the olive oil. Add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for another 1 minute until fragrant.
3. Transfer the sautéed veggies to the crock pot. Add the diced bell peppers on top.
4. Add all beans, tomatoes, corn, and tomato paste. Pour in the vegetable broth.
5. Sprinkle in the spices. Add cumin, chili powder, smoked paprika, cayenne pepper, oregano, salt, and pepper evenly over the ingredients.
6. Stir well to combine all ingredients. Ensure the spices are evenly distributed throughout the mixture.
7. Set the crock pot. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours. The longer it simmers, the more the flavors develop.
8. Taste and adjust seasoning. Before serving, taste your chili and add more salt, pepper, or cayenne pepper if you want it spicier.
9. Serve hot with your favorite toppings. Garnish with chopped fresh cilantro, shredded cheese, sour cream, avocado slices, or a squeeze of lime.

Tips & Variations

“For an even richer flavor, try roasting your bell peppers before adding them to the crock pot.”

Make it smoky: Add a chipotle pepper in adobo sauce or a dash of liquid smoke to deepen the smoky flavor.

Protein boost: Stir in some cooked quinoa or textured vegetable protein (TVP) for extra protein and texture.

Spice level: Adjust cayenne pepper and chili powder according to your heat preference.

Beans swap: Feel free to substitute any of the beans with chickpeas or navy beans for variety.

Meal prep friendly: This chili freezes beautifully. Portion it into airtight containers and freeze for up to 3 months.

For more cozy vegetarian comfort food ideas, check out our Kosher Vegetarian Recipes collection.

Nutrition Facts

Serving Suggestions

This vegetarian chili is incredibly versatile in how you serve it. For a classic experience, ladle it into bowls and top with shredded cheddar or Monterey Jack cheese and a dollop of sour cream or plain Greek yogurt.

For a fresher twist, garnish with diced avocado, chopped green onions, and a squeeze of lime juice. Serve alongside warm corn tortillas or over a bed of brown rice for a more filling meal.

For a delicious bread pairing, try our Green Chile Cheese Bread Recipe or our fluffy Hamburger Bun Sourdough Recipe to soak up every bite of chili.

Conclusion

This award-winning vegetarian chili recipe is a testament to how slow cooking can transform simple ingredients into a deeply flavorful and comforting meal. It’s packed with wholesome vegetables, hearty beans, and a perfect balance of spices, making it an ideal choice for anyone looking to enjoy a meatless meal without sacrificing taste or satisfaction.

Whether you’re feeding a crowd or meal prepping for the week, the crock pot does all the work for you, leaving you with a rich, aromatic chili that’s perfect anytime. Don’t forget to experiment with toppings and spice levels to make it your own.

Looking for more delightful recipes to complement your chili night? Try our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a sweet finish, or treat yourself with our Glazed Twist Donut Recipe for a fun dessert!

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