Vegetarian Chili for the Crock Pot

Warm up your kitchen with this hearty and flavorful Vegetarian Chili for the Crock Pot, a comforting recipe packed with plant-based protein and vibrant veggies. Perfect for busy weeknights or meal prep, this slow-cooked chili combines tender sautéed onions, bell peppers, and carrots with a medley of black beans, kidney beans, and pinto beans for a protein-rich, wholesome dish. Seasoned with smoky paprika, zesty chili powder, and cumin, every bite bursts with rich, bold flavors. With minimal prep time and the convenience of a crock pot, this easy chili simmers to perfection while you go about your day. Serve it warm with your favorite toppings like fresh cilantro, shredded cheese, or creamy avocado for a customizable, crowd-pleasing dinner. Ideal for vegetarians, vegans (with dairy-free cheese), and anyone seeking a nutritious, one-pot meal that’s as satisfying as it is simple.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 bell peppers, diced (mix of red, green, or yellow)
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0 shredded cheese or dairy-free cheese (optional, for topping)
• 0 sliced avocado (optional, for topping)

Directions

Step 1

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

Step 2

Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Step 3

Transfer the sautéed vegetables to the crock pot.

Step 4

Add the diced tomatoes (with their juices), tomato sauce, black beans, kidney beans, pinto beans, frozen corn, and vegetable broth to the crock pot.

Step 5

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

Step 6

Cover the crock pot with the lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir occasionally if possible.

Step 7

Once the chili has thickened and the flavors are well combined, taste and adjust the seasonings as needed.

Step 8

Serve the chili hot, garnished with fresh cilantro, shredded cheese, and sliced avocado if desired.

Nutrition Facts

Serving size	(3644.7g)

Amount per serving	% Daily Value*
Calories	2522.2

Total Fat 82.0g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 10.2g
Cholesterol 45.9mg	0%
Sodium 7719.9mg	0%
Total Carbohydrate 368.9g	0%
Dietary Fiber 117.5g	0%
Total Sugars 83.2g
Protein 104.9g	0%

Vitamin D 6IU	0%
Calcium 1206.2mg	0%
Iron 39.2mg	0%
Potassium 9079.2mg	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: 28.0%

Protein: 15.9%

Carbs: 56.0%