Crockpot Vegetarian Chili Recipe
This hearty, meat-free chili is proof that vegetarians eat more than just salad. Packed with beans, veggies, and bold spices, it delivers maximum comfort with minimum effort. The crockpot does all the heavy lifting, so you can sit back and pretend you worked hard. It’s thick, smoky, slightly spicy, and ridiculously satisfying. Serve it with cornbread, over rice, or straight from the bowl. Whether you’re a vegetarian by choice or just out of meat, this slow-cooked masterpiece will win over even the most die-hard carnivores.
Crockpot Vegetarian Chili Recipe
A rich, smoky, and veggie-packed chili that cooks itself while you go live your life.
Ingredients
- 2 cans 15 oz each black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 28 oz crushed tomatoes
- 1 cup corn fresh or frozen, nobody’s judging
- 1 bell pepper chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne optional, if you like heat
- Juice of 1 lime because balance matters
Instructions
Step 1: Throw Everything In
- Add beans, tomatoes, corn, bell pepper, onion, and garlic to the crockpot.
- Pour in vegetable broth and stir.
Step 2: Season It Like You Mean It
- Mix in chili powder, cumin, paprika, black pepper, salt, and cayenne.
- Drizzle olive oil on top.
Step 3: Let the Crockpot Work Its Magic
- Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours).
- Stir occasionally if you remember—it helps, but it’s not life or death.
Step 4: Final Touches
- Squeeze in fresh lime juice before serving.
- Taste, adjust seasoning, and act like a pro chef.
- Step 5: Serve & Devour
- Ladle into bowls and top with avocado, cheese, or tortilla chips.
- Enjoy and pretend you slaved over it.
Notes
Nutritional Information (Per Serving)
- Calories: ~250
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 20%
- Potassium: 15%
- Magnesium: 12%
- Folate: 25%
Pro Tips for the Best Vegetarian Chili
- Use fire-roasted tomatoes for extra depth.
- Don’t skip the lime juice—it brightens everything.
- Top with avocado, sour cream, or shredded cheese for extra indulgence.
- Want it thicker? Mash some beans before serving.
- Leftovers taste even better the next day.
