Vegetarian Slow Cooker Chili
This hearty vegetarian chili with three kinds of beans and classic spices simmers all day in the slow cooker.
Ingredients
- 1 large yellow onion diced, about 1 ½ cups
- 1 red bell pepper diced
- 2 medium carrots chopped, about 1 cup
- 2 celery stalks chopped, about 1 cup
- 1 can tomato sauce 15-ounce / 425g
- 1 can diced tomatoes undrained, 15-ounce / 425g
- 1 can black beans rinsed and drained, 15-ounce / 425g
- 1 can kidney beans rinsed and drained, 15-ounce / 425g
- 1 can pinto beans rinsed and drained, 15-ounce / 425g
- 1 tablespoon mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt plus more to taste
- 1 tablespoon fresh lime juice
- Optional toppings: sour cream shredded cheese, avocado, fresh cilantro
Instructions
- Place the diced onion, bell pepper, carrots, and celery into the basin of a 6-quart or larger slow cooker.
- Add the tomato sauce, diced tomatoes with their juices, rinsed black beans, kidney beans, and pinto beans.
- Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, and 1 ½ teaspoons of kosher salt. Stir well to combine all ingredients.
- Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 4 to 5 hours. The chili is ready when the vegetables are tender.
- Turn off the slow cooker and stir in the fresh lime juice.
- Taste the chili and add more salt if needed.
- Ladle into bowls and serve warm with your desired toppings.
Notes
For a deeper flavor, you can sauté the onion, bell pepper, carrots, and celery in a tablespoon of oil until softened before adding them to the slow cooker.
If you prefer a thinner chili, stir in ½ to 1 cup (120-240 ml) of vegetable broth along with the other ingredients.
This chili is mild. For more heat, add a pinch of cayenne pepper or a chopped jalapeño with the vegetables.
The flavors in this chili will meld and deepen overnight, so leftovers are very tasty.