Description
A hearty and flavorful vegetarian chili made in a crockpot. Perfect for a cozy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
Instructions
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté for 3 minutes.
- Transfer onion and garlic to the crockpot.
- Add bell pepper, black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and black pepper to the crockpot.
- Pour vegetable broth over the ingredients and stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Serve hot with optional toppings like avocado, cheese, or cilantro.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Adjust spices to taste.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: crockpot vegetarian chili, slow cooker chili, easy vegetarian chili