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Crockpot Vegetarian Chili pinterest

Crockpot Vegetarian Chili

This hearty, protein-packed dish transforms simple pantry staples into a comforting meal that even dedicated meat-eaters request seconds of. Perfect for busy weeknights, this slow cooker vegan chili recipe requires just 15 minutes of prep before your crockpot works its magic, delivering deep, complex flavors without constant attention.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American, Vegan, Vegetarian
Servings 8 servings
Calories 295 kcal

Equipment

  • Slow Cooker/Crockpot
  • Cutting Board
  • Chef's Knife
  • Can Opener
  • Measuring Spoons and Cups

Ingredients
  

Beans and Vegetables

  • 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 large yellow onion diced (about 1½ cups)
  • 3 cloves garlic minced
  • 2 bell peppers any color, chopped
  • 1 medium zucchini diced
  • 1 can (28 oz) diced tomatoes undrained
  • 1 can (6 oz) tomato paste
  • 1 cup vegetable broth

Seasonings

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon maple syrup or brown sugar optional, balances acidity
  • salt and freshly ground black pepper to taste

Optional Toppings

  • avocado slices
  • dairy-free sour cream
  • chopped cilantro
  • lime wedges
  • shredded plant-based cheese

Instructions
 

  • Dice the onion, mince the garlic, and chop the bell peppers and zucchini into roughly ½-inch pieces. Pro tip: Cutting vegetables into consistent sizes ensures they cook evenly and create a balanced texture throughout your chili.
  • Place beans, diced vegetables, diced tomatoes, tomato paste, and vegetable broth in your slow cooker. The layering method matters—starting with beans at the bottom helps prevent scorching while promoting even heat distribution throughout the cooking process.
  • Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper, optional sweetener, salt, and pepper. Resist the urge to stir immediately! Allow the spices to sit atop the mixture for 30 seconds before stirring—this brief "bloom" on the surface releases the essential oils in your spices, intensifying their flavors.
  • Cover and cook on HIGH for 4-6 hours or LOW for 8-10 hours. Your kitchen will gradually fill with an enticing aroma—70% of taste is actually influenced by smell, making this slow-cooked masterpiece all the more satisfying when it's finally ready to enjoy.
  • About 30 minutes before serving, taste and adjust seasonings if needed. If you prefer a thicker chili, leave the lid slightly ajar for the last 30 minutes of cooking, allowing excess moisture to evaporate while concentrating the flavors.
  • Serve topped with your choice of optional toppings.

Notes

For a lower sodium version, use no-salt-added canned products and rinse beans thoroughly (reduces sodium by up to 40%).
For a higher protein option, add 1 cup of TVP (textured vegetable protein) or crumbled tempeh.
This chili freezes exceptionally well for up to 3 months and actually improves in flavor after freezing.
For meal prep, store in individual portions in airtight containers for quick reheat lunches.
A splash of lime juice or apple cider vinegar added before serving brightens flavors significantly.

Nutrition

Calories: 295kcalCarbohydrates: 52gProtein: 15gFat: 3gSodium: 580mgFiber: 14gSugar: 10gVitamin A: 75IUVitamin C: 120mg
Keyword Vegetarian Chili, Crockpot Chili, Slow Cooker Recipe, Vegan Chili, Plant-Based, Meal Prep
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