Slow Cooker Hearty Vegetarian Chili

Slow Cooker Hearty Vegetarian Chili ingredients

• 1 medium yellow onion
• 1 large red bell pepper
• 3 cloves garlic
• 1 tbsp olive oil
• 28 oz canned diced tomatoes
• 15 oz canned crushed tomatoes
• 15 oz canned kidney beans
• 15 oz canned black beans
• 15 oz canned pinto beans
• 15 oz canned corn
• 1 cup vegetable broth
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• optional shredded cheddar cheese
• optional sour cream or Greek yogurt
• optional fresh cilantro
• optional diced avocado

How to make Slow Cooker Hearty Vegetarian Chili

1. Dice 1 medium yellow onion and 1 large red bell pepper into small, uniform pieces. Mince 3 cloves garlic.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes, until softened. Add the minced garlic during the last minute of cooking until fragrant, being careful not to burn it. This step adds depth of flavor, but you can skip it and add raw vegetables directly to the crockpot if preferred.
3. Drain and rinse all 15 oz cans of kidney, black, and pinto beans thoroughly under cold running water. Drain the 15 oz can of corn but do not rinse.
4. Transfer the sautéed (or raw) onion, bell pepper, and garlic to a 6-quart or larger slow cooker.
5. Add the 28 oz can diced tomatoes (undrained), 15 oz can crushed tomatoes (undrained), drained and rinsed kidney beans, black beans, pinto beans, and drained corn to the slow cooker.
6. Pour in 1 cup vegetable broth. Stir in 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Mix all ingredients thoroughly to combine.
7. Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 3-4 hours, stirring occasionally if possible, until the vegetables are very tender and the flavors have melded together.
8. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference.
9. Ladle the hearty vegetarian chili into bowls. Serve hot with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, or diced avocado.

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