Granny's Slow Cooker Vegetarian Chili

Cozy up with a bowl of Granny's Slow Cooker Vegetarian Chili, a hearty and wholesome recipe perfect for busy weeknights or lazy Sundays. Packed with plant-based goodness, this chili features a medley of black beans, kidney beans, diced tomatoes, and colorful vegetables like bell peppers, carrots, and celery, all simmered to perfection in a flavorful blend of chili powder, cumin, and paprika. The slow cooker does the hard work, infusing every bite with rich, smoky spices while you go about your day. Ready in as little as six hours, this crowd-pleasing dish is not only nutritious but also endlessly customizable with toppings like cilantro, shredded cheese, or a dollop of sour cream. Serve it with crusty bread or over rice for a comforting and satisfying vegetarian meal that’s sure to become a family favorite!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 cups canned black beans
• 2 cups canned kidney beans
• 3 cups canned diced tomatoes
• 1 large yellow onion, diced
• 2 medium bell peppers, diced (red, green, or yellow)
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 3 cloves minced garlic
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1.5 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 red pepper flakes (optional)
• 1 cup frozen corn
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0 sour cream or plain yogurt (optional, for topping)
• 0 shredded cheese (optional, for topping)

Directions

Step 1

1. Rinse and drain the canned black beans and kidney beans. Set them aside.

Step 2

2. Prepare the vegetables: dice the onion and bell peppers, slice the carrots and celery, and mince the garlic.

Step 3

3. In a slow cooker, add the black beans, kidney beans, diced tomatoes (with their juice), diced onion, bell peppers, carrots, celery, and minced garlic.

Step 4

4. Pour in the vegetable broth and add the tomato paste. Stir until the tomato paste is well combined.

Step 5

5. Add the chili powder, ground cumin, paprika, oregano, salt, black pepper, and red pepper flakes (if using). Stir well to evenly distribute the spices.

Step 6

6. Cover the slow cooker with the lid and cook on low heat for 6-8 hours or high heat for 3-4 hours, stirring occasionally.

Step 7

7. About 30 minutes before the cooking time ends, add the frozen corn and stir it into the chili. Let it cook for the remaining time.

Step 8

8. Once done, taste and adjust seasoning with additional salt or spices if needed.

Step 9

9. Serve warm with optional toppings like chopped cilantro, sour cream or plain yogurt, and shredded cheese, if desired.

Step 10

10. Enjoy Granny's comforting vegetarian chili with a side of crusty bread or over cooked rice for a filling meal!

Nutrition Facts

Serving size	(2882.6g)

Amount per serving	% Daily Value*
Calories	2121.3

Total Fat 49.2g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 8.3g
Cholesterol 59.4mg	0%
Sodium 7551.8mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 108.9g	0%
Total Sugars 63.4g
Protein 102.8g	0%

Vitamin D 6IU	0%
Calcium 1068.3mg	0%
Iron 41.1mg	0%
Potassium 7924.1mg	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: 20.4%

Protein: 18.9%

Carbs: 60.7%