Chili made in a slow cooker isn’t only easy, but also comforting on a cold day. This tantalizing vegetarian chili recipe is packed with nutritious vegetables, hearty beans and a spicy kick that is sure to warm you up. Preparing it is a cinch; simply throw all the ingredients into the slow cooker and let the dish simmer away on its own. Enjoy the tantalizing aromas that will waft through your house until it’s time to savor the flavorful chili!
FAQs: Q: Why is this vegetarian chili made in a slow cooker? A: Slow cookers are great for making flavorful dishes with ease. Because the chili cooks slowly over several hours, it helps infuse all the delicious flavors together to give you the most delicious, comforting chili. Plus, there’s no need to keep checking in to stir, making it a wonderful hands-off technique to get your meal on the table with ease.
Q: How does this recipe benefit from having all the ingredients cooked together? A: This recipe benefits greatly from all the ingredients being cooked in the same pot. With all the ingredients cooking over several hours, each component works together to develop an amazing flavor profile that’s worth savoring. Plus, having all the ingredients cooked together makes this chili a hearty and nutritious one-pot meal.
Q: What are some of the best garnishes to top this chili with? A: For a super tasty topping, consider diced red onion, sliced jalapeños, fresh cilantro, a dollop of sour cream or Greek yogurt, some shredded cheese or a lime wedge. Feel free to mix and match the garnishes to customize the chili to your liking.
Slow Cooker Vegetarian Chili
4
servings15
minutes8
hours8
hours15
minutesMake your taste buds dance with this easy, yet flavorful Slow Cooker Vegetarian Chili recipe! Throw all the ingredients in a slow cooker and simmer away on low heat. Enjoy the tantalizing aromas as every ingredient works together to develop an amazing flavor profile. Top with your favorite garnishes for a hearty and nutritious one-pot meal that is sure to tantalize your taste buds.
Ingredients
2 cubes vegetable bouillon, crumbled
1 tablespoon ground cumin
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground red pepper
1 cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can vegetarian baked beans
1 (14.5 ounce) can diced tomatoes
1 onion, diced
2 stalks celery, diced
1 cup diced carrot
1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
1 cup coconut milk (optional)
Directions
- Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
- Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
- Cook on High for 6 to 8 hours.
- Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.