Easy Slow Cooker Vegetarian Chili
This incredibly simple slow-cooker vegetarian chili is a hearty, flavorful, and comforting meal that practically makes itself. Perfect for busy weeknights, it's packed with beans, vegetables, and aromatic spices, simmering to perfection with minimal effort.
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper any color
- 28 oz canned diced tomatoes undrained
- 15 oz canned kidney beans rinsed and drained
- 15 oz canned black beans rinsed and drained
- 15 oz canned corn drained
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- In a large slow cooker, combine the chopped onion, minced garlic, chopped bell pepper, diced tomatoes (undrained), kidney beans (rinsed and drained), black beans (rinsed and drained), drained corn, vegetable broth, chili powder, cumin, dried oregano, salt, and black pepper. Stir well to combine all ingredients.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until vegetables are tender and flavors are well blended.
- Stir before serving. Taste and adjust seasonings as needed.
- Serve hot with your favorite toppings.
Notes
Serve with your favorite toppings like shredded cheese, sour cream, chopped cilantro, diced avocado, or crushed tortilla chips. For extra heat, add a pinch of cayenne pepper or a chopped jalapeño. This chili freezes wonderfully for future meals.