Slow Cooker Vegetarian Chili

updated Jan 29, 2020
Snapshot Cooking
Slow Cooker Vegetarian Chili

This hearty six-ingredient vegetarian chili doesn't skimp on flavor, thanks to smoky ancho chili powder and two types of beans. Plus, the slow cooker does all the work for you.

Serves4

Makes8 cups

Prep5 minutes

Cook4 hours to 8 hours

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Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

During a busy week when you don’t have time to get to the store, this easy veggie chili is here for you. Grab some beans, canned tomatoes, spices from the pantry and a bag of frozen veggies, and the slow cooker does the rest of the work for you.

I try to keep a variety of chili powders on hand at all times because they each offer their own unique form of spiciness. For this chili, I prefer the flavor of dark and smoky ancho chili powder, because it pairs so well with the hearty black beans and chickpeas. A can of tomatoes with green chiles adds another layer of heat.

Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

My Never-Fail Veggie Chili Formula

My goal with any veggie chili is to make sure it’s flavorful and hearty enough to keep me full for several hours. I first pick a flavor profile for the chili — in this case, it’s Southwest — and then use that to pick out a mixture of hearty vegetables, beans, and flavor boosters.

I like using a mix of two to three different beans, and an assortment of veggies — sometimes just peppers and onions, but other times carrots, winter squash, or corn. I turn up the flavor even more with chili powder and flavor enhancers such as tomato paste, vinegar, molasses, or soy sauce. There are endless combinations, but rest assured a delicious chili can come together with just six ingredients.

More Vegetarian Chili Recipes

Slow Cooker Vegetarian Chili

This hearty six-ingredient vegetarian chili doesn't skimp on flavor, thanks to smoky ancho chili powder and two types of beans. Plus, the slow cooker does all the work for you.

Prep time 5 minutes

Cook time 4 hours to 8 hours

Makes 8 cups

Serves 4

Nutritional Info

Ingredients

  • 1 (15-ounce) can

    chickpeas

  • 1 (15-ounce) can

    black beans

  • 1 (14.4-ounce) bag

    frozen peppers and onions

  • 1 1/2 cups

    low-sodium vegetable broth

  • 1 (10-ounce) can

    mild tomatoes with green chilies

  • 3 tablespoons

    ancho chili powder

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • Garnish options: Greek yogurt, fresh cilantro leaves, diced avocado, tortilla chips, hot sauce

Instructions

  1. Drain and rinse 1 can chickpeas and 1 can black beans. Add to a slow cooker.

  2. Add 1 (14.4-ounce) bag frozen peppers and onions, 1 1/2 cups vegetable broth, 1 can tomatoes with green chiles, 3 tablespoons ancho chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.

  3. Cover and cook until the flavors are combined, 8 hours on the LOW setting or 4 to 6 hours on the HIGH setting. Taste and season with more salt and pepper as needed. Garnish with Greek yogurt, cilantro, avocado, tortilla chips, and hot sauce if desired. 

Recipe Notes

Storage: The chili can be stored in an airtight container for up to five days in the refrigerator or up to 1 month in the freezer.