Crock Pot Vegetarian Chili

Cozy up with a bowl of Crock Pot Vegetarian Chili, the ultimate plant-based comfort food that’s as nourishing as it is delicious. This hearty chili is brimming with vibrant flavors, featuring tender black and kidney beans, sweet corn, and a medley of colorful bell peppers, all simmered to perfection in a rich, tomato-based broth infused with a robust blend of chili powder, cumin, paprika, and oregano. The slow cooker does all the work, making this recipe ideal for busy weeknights or lazy weekends. A splash of fresh lime juice adds a zesty kick, while optional garnishes like chopped cilantro, shredded cheese, or crunchy tortilla chips elevate every bite. With just 15 minutes of prep time and a hands-off cooking process, this vegetarian chili is a must-try for anyone looking to savor a warm, filling, and crowd-pleasing meal. Perfect for meal prep, game days, or a cozy family dinner!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, diced (any color) bell peppers
• 4 cloves, minced garlic
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 15-ounce can, drained and rinsed black beans
• 1 15-ounce can, drained and rinsed kidney beans
• 1 cup (frozen or canned, drained) corn kernels
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon (optional, for heat) cayenne pepper
• 1 fresh, juiced lime
• 0.25 cup, chopped (optional, for garnish) cilantro

Directions

Step 1

Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers. Sauté for 5-7 minutes until softened, stirring frequently.

Step 2

Add minced garlic to the skillet and cook an additional 1-2 minutes until fragrant. Remove from heat.

Step 3

Transfer the sautéed vegetables to the crock pot.

Step 4

Add diced tomatoes, tomato paste, vegetable broth, black beans, kidney beans, and corn to the crock pot.

Step 5

Stir in chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well to combine all ingredients.

Step 6

Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.

Step 7

Once cooking is complete, taste and adjust seasonings as needed. Stir in fresh lime juice at the end for a bright, tangy touch.

Step 8

Serve hot with optional garnishes like chopped cilantro, shredded cheese, sour cream, or tortilla chips.

Nutrition Facts

Serving size	(2647.6g)

Amount per serving	% Daily Value*
Calories	1577.1

Total Fat 41.7g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 6817.7mg	0%
Total Carbohydrate 268.3g	0%
Dietary Fiber 82.4g	0%
Total Sugars 64.0g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 937.7mg	0%
Iron 29.9mg	0%
Potassium 5147.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 15.6%

Carbs: 62.5%