Go Back
Vegetarian Crockpot Chili

Vegetarian Crockpot Chili Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers, any color, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups vegetable broth
  • 1 tablespoon cornmeal or masa harina
  • Salt and black pepper

Method
 

  1. Sauté onion and bell peppers in oil over medium heat for 5 minutes until soft. Add garlic and cook 30 seconds.
  2. Lower heat, stir in chili powder, cumin, smoked paprika, and oregano. Toast 30 seconds until fragrant. Remove from heat.
  3. Transfer mixture to slow cooker. Add crushed tomatoes, beans, corn, and broth. Stir to combine.
  4. Cook on low 6 to 8 hours or high 3 to 4 hours. 15 minutes before serving, stir in a slurry of cornmeal and water. Cover and cook on high 15 minutes to thicken. Season to taste.
  5. Ladle chili into bowls and top with sour cream, avocado, and cilantro. Serve hot.

Notes

The chili will keep thickening as it sits, so do not worry if it looks thinner than you expect right after you add the cornmeal. A rest of 5 minutes off the heat helps it set up just right. This recipe freezes well for up to 3 months.