Chili slow cooker vegetarian
It’s hearty, unbelievably flavorful, and proves that a meatless chili can be every bit as satisfying—if not more so—than its traditional counterpart.
This recipe isn’t just about convenience; it’s about building deep, complex flavor. Not a cilantro fan?
If you feel it needs more salt or any other spice, now’s the time to adjust.
Can it be frozen?
This chili stores and freezes wonderfully.
- Refrigerating: Allow the chili to cool completely before transferring it to an airtight container. If you’re looking for a more extended storage option, consider freezing the chili. No corn? This easy Slow Cooker Vegetarian Chili recipe is your answer.
Just keep the portions similar to maintain the right texture.
- Lime juice: No fresh limes? To reheat from frozen, it’s best to thaw it overnight in the refrigerator first, and then reheat on the stove or in the microwave.
3. Always start with less; you can always add more heat at the end.
Remember to label the containers with the date, so you always know how fresh your chili is.
Reheating
When it’s time to revisit the comforting flavors of your chili, you’ve got a few reheating options. Now even my meat-loving husband asks for seconds.
Why You’ll Love This Vegetarian Chili
- Meal prep friendly – Make a big batch on Sunday and enjoy hearty, filling meals all week long – it actually tastes even better the next day as the flavors continue to develop.
- Plant-based protein packed – With three different types of beans, this chili delivers plenty of protein and fiber while keeping it completely vegetarian and naturally gluten-free.
- Budget-conscious – Using pantry staples like canned beans and basic vegetables makes this an affordable meal that feeds a crowd without breaking the bank.
- Customizable heat level – From mild to wild, you can easily adjust the spiciness with optional hot sauce and toppings to please everyone at your table.
- Set-it-and-forget-it ease – Just dump the ingredients in your crockpot, set the timer, and come back hours later to a perfectly cooked, flavorful meal.
What Kind of Beans Should I Use?
This recipe calls for a trio of beans – black, kidney, and pinto – but don’t feel locked into these specific varieties.
What can I do to fix it?
If your chili tastes flat, it’s almost always one of three things: salt, acid, or heat.
- Salt: Add more salt, a little at a time, until the flavors pop. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften and the onions become translucent. If you’re using canned beans, give them a good rinse.
Cook for another 1-2 minutes until fragrant. This process, known as “blooming,” toasts the spices in the hot oil, waking up their essential oils and unlocking a far more potent and complex flavor than simply adding them directly to the slow cooker liquid.
- Carefully scrape the entire contents of the skillet—the sautéed vegetables and bloomed spices—into the basin of your slow cooker (a 6-quart or larger model is recommended).
- To the slow cooker, add the crushed tomatoes, diced tomatoes, rinsed and drained kidney beans, black beans, and pinto beans, and the corn.
- Pour in the vegetable broth.
- Add the final flavor boosters: the soy sauce (or tamari), the unsweetened cocoa powder, and the bay leaf.
- Stir everything together until well combined.
Cooking for little ones or prefer it mild?
Step 3: Combine Everything in the Slow Cooker