Slow Cooker Vegetarian Chili
This bold and smoky vegetarian chili is loaded with three types of beans sweet corn and peppers in a deeply spiced tomato broth that only gets better the longer it cooks. It is a protein-packed meatless meal that even devoted meat-eaters will enjoy.
A thick smoky three-bean vegetarian chili bursting with bold flavor from the slow cooker.
Nutrition per serving
Ingredients
Beans
Vegetables
Seasoning
Instructions
Add All Ingredients
Drain and rinse all three cans of beans and add them to the slow cooker. Pour in the diced tomatoes with green chiles without draining them. Add the frozen corn and sprinkle the chili powder cumin salt and pepper over everything.
Stir and Cook
Stir all the ingredients together until the spices are distributed throughout. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Stir once halfway through if possible to prevent any sticking on the edges.
Mash for Thickness
About 30 minutes before serving use the back of a spoon or a potato masher to crush about one quarter of the beans against the side of the slow cooker. This releases starch and naturally thickens the chili without any flour or cornstarch.
Serve with Toppings
Ladle the chili into bowls and top with your favorite garnishes such as shredded cheddar cheese sour cream diced avocado sliced jalapenos and fresh lime juice. Serve with warm cornbread or tortilla chips on the side.
Substitutions
Common mistakes
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