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Vegetarian Chili

A hearty and flavorful vegetarian chili packed with vegetables and beans. Perfect for a cozy night in!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 2 carrots diced
  • 2 celery stalks diced
Spices
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
Canned Goods
  • 28 ounces crushed tomatoes
  • 15 ounces black beans drained and rinsed
  • 15 ounces kidney beans drained and rinsed
  • 15 ounces pinto beans drained and rinsed
Other
  • 1 cup vegetable broth
  • 1 cup corn kernels fresh, frozen, or canned
  • Salt and pepper to taste
  • Fresh cilantro chopped, for garnish

Method
 

  1. Sauté vegetables in olive oil until soft.
  2. Add chili powder, cumin, and paprika; stir to coat.
  3. Combine vegetables, tomatoes, beans, and broth in a slow cooker.
  4. Cook on low for 6-8 hours or high for 3-4 hours.
  5. Add corn, salt, and pepper 30 minutes before serving.
  6. Garnish with cilantro and serve hot.

Notes

Adjust spices to your preference for a milder or spicier chili.