Description
A hearty and flavorful slow cooker chili made without meat, packed with beans, vegetables, and spices for a comforting vegetarian meal.
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 large red bell pepper, diced
1 large green bell pepper, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced red bell pepper, diced green bell pepper, diced carrots, and diced celery to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Transfer the cooked vegetables to the slow cooker.
Add crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning with additional salt or spices if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours