Slow Cooker Vegetarian Chili is as easy as it gets and so delicious. Dump everything into your crockpot then walk away while your dinner cooks itself. Leftovers taste amazing and it freezes very well. This is the ultimate easy, healthy dinner recipe!
- 2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 3 celery stalks, diced
- 2 bell peppers, diced
- 2 medium carrots, diced
- 1 large onion, diced
- 4 cloves of garlic, finely minced
- 1–3 tablespoons chili powder (more will be spicier)
- 2 tablespoons of cumin
- 1 tablespoon coconut sugar (can sub brown sugar)
- 1 teaspoon oregano
- A pinch of chili flakes, optional
- 2 15-ounce cans of beans, drained and rinsed (I like kidney and white beans)
- 2 cups of frozen corn (you could use fresh but frozen is easy and works great)
- Salt, to taste (I like about 2 teaspoons)
- Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
- Empty the cans of tomatoes into your slow cooker. Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, coconut sugar, oregano, and chili flakes and stir well. Cover and turn on your slow cooker for 5-6 hours on high or 8-10 hours on low.
- Stir in the beans and corn and let them sit for 5 minutes to warm through. Season to taste with sea salt.
You can put the beans and corn in at the beginning, but both will be very soft by the end of cooking. The chili tastes best if they’re added at the end and allowed to warm through.