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–+ servings
A bowl of Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili (Thick and Chunky)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 5 hours 20 minutes
This thick, chunky vegetarian chili practically makes itself. Crush the tomatoes right in the slow cooker, let the vegetables simmer, then stir in the beans and corn at the end so they hold their shape.

Ingredients

  • 2 28-ounce cans of whole tomatoes and their juice
  • 3 stalks celery, diced
  • 2 bell peppers, diced
  • 2 medium carrots, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, finely minced
  • 1-2 tablespoons chili powder, more will be spicier
  • 2 tablespoons cumin
  • 1 tablespoon sugar
  • 1 teaspoon EACH: oregano and sea salt
  • A pinch of chili flakes, optional
  • 2 15-ounce cans of beans, drained and rinsed - I like to use red kidney beans
  • 2 cups frozen corn, you could use fresh but frozen is easy and works great
  • Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro

Instructions 

  • Empty the cans of tomatoes into your slow cooker and use a potato masher to roughly chop them up.
    2 28-ounce cans of whole tomatoes and their juice
    image for recipe instruction
  • Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, sugar, oregano, salt, and chili flakes, and stir well. Cover and cook in the slow cooker for 5-6 hours on high or 8-10 hours on low.
    3 stalks celery, 2 bell peppers, 2 medium carrots, 1 large yellow onion, 4 cloves garlic, 1-2 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon sugar, 1 teaspoon EACH: oregano and sea salt, A pinch of chili flakes
    image for recipe instruction
  • Stir in the beans and corn, cover, and cook on high for 10-15 minutes, until heated through. Season to taste with sea salt.
    2 15-ounce cans of beans, 2 cups frozen corn
    image for recipe instruction
  • Serve the slow cooker vegetarian chili in a bowl with any or all of the optional toppings.
    Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
    image for recipe instruction

Notes

How do I store leftover vegetarian chili? Leftovers store and freeze well, making this ideal for a week of meal prep. Store leftovers in the refrigerator for up to 4-5 days in an airtight container or in the freezer for up to three months in a freezer-proof container. Thaw it in the fridge a day before reheating
Serving: 1 serving, Calories: 349kcal, Carbohydrates: 72g, Protein: 17g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 802mg, Potassium: 1485mg, Fiber: 22g, Sugar: 13g, Vitamin A: 5445IU, Vitamin C: 83mg, Calcium: 227mg, Iron: 8mg