Vegetarian Slow Cooker Chili
This vegetarian slow cooker chili delicious, hearty and super easy to make! Super satisfying and perfect for busy weeknights.
Servings: 6
Calories: 278kcal
Equipment
- 1 Slow cooker (5 quart or larger)
Ingredients
- 1 tablespoon olive oil (optional - Note 1)
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- 1 (14 ounce or 400 gram) can red kidney beans, drained and rinsed
- 1 (14 ounce or 400 gram) can pinto beans, drained and rinsed
- 1 (28 ounce or 800 gram) can fire roasted tomatoes
- 2 tablespoons mild chili powder
- 2 tablespoons ground cumin
- 1 ½ teaspoons ancho chile powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Optional step: Heat the oil in a large skillet, then add the onion, peppers, and carrots. Sweat the vegetables for about 5 minutes, until they start to soften. Add the garlic and cook it with the vegetables for about 1 minute, until very fragrant, stirring constantly. (Note 2)
- Place all ingredients into a large (5 quart or larger) slow cooker. Stir to combine.
- Cover and cook on high for about 3 hours, or on low for about 5 hours, until the sauce is thick and the vegetables are tender.
- Turn of the heat and season the chili with salt and pepper to taste.
- Ladle into bowls and serve.
Notes
- The oil is only needed if you choose to do optional step 1.
- This step is by no means necessary, and I often skip it. It will mellow the flavor of the onions and garlic, and enhance the flavors of the peppers and carrots.
Nutrition
Serving: 1.5cups (⅙ of recipe) | Calories: 278kcal | Carbohydrates: 50.4g | Protein: 15.5g | Fat: 4.4g | Saturated Fat: 0.5g | Sodium: 626mg | Potassium: 1121mg | Fiber: 17.3g | Sugar: 7.7g | Calcium: 145mg | Iron: 6mg