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.