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Crockpot vegetarian chili
Isla Marie

Crockpot Vegetarian Chili

Crockpot Vegetarian Chili is a hearty, slow-cooked comfort meal made with a mix of beans, vegetables, tomatoes, and warm spices. This meatless chili is filling, flavorful, and perfect for busy weeknights, meal prep, or cozy dinners when you want something healthy yet satisfying.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 1 can 8 oz tomato sauce
  • 1 cup vegetable broth
  • 1 medium onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 cup corn kernels fresh or frozen
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste

Equipment

  • Slow cooker / crockpot
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Add kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, vegetable broth, onion, bell pepper, garlic, and corn to the crockpot.
  2. Sprinkle in chili powder, cumin, smoked paprika, black pepper, and salt.
  3. Stir gently until everything is evenly combined.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender and the chili has thickened.
  5. Taste and adjust seasoning as needed before serving.

Notes

  • Mash some beans to naturally thicken the chili
  • Add jalapeños or cayenne for extra heat
  • A squeeze of lime juice at the end brightens the flavor
  • Chili tastes even better the next day