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