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In this vegetarian crockpot chili, you will need several key ingredients. First, gather: - 2 cans of black beans, rinsed and drained - 1 can of kidney beans, rinsed and drained - 1 can of diced tomatoes with juice - 1 bell pepper, diced - 1 medium onion, chopped - 2 cloves of garlic, minced - 1 medium zucchini, diced - 1 medium carrot, diced - 1 cup of corn kernels - 2 tablespoons of chili powder - 1 teaspoon of ground cumin - 1 teaspoon of smoked paprika - Salt and pepper to taste - 2 cups of vegetable broth - 1 tablespoon of olive oil These ingredients combine to create a rich and hearty chili. Each type of bean offers protein and fiber. The tomatoes add acidity and sweetness. The vegetables provide texture and flavor. To make this dish even more delicious, consider adding some toppings: - Sliced avocado - Fresh cilantro - A dollop of sour cream These toppings bring creaminess, freshness, and a burst of flavor. They can also enhance the dish's visual appeal. If you have dietary needs, here are some substitutions: - Use quinoa or lentils instead of beans for a different protein source. - Replace vegetable broth with water or a homemade broth to control salt. - For a spicy kick, add diced jalapeños or hot sauce. - To make it vegan, skip the sour cream and choose a dairy-free alternative. These substitutions help you tailor the chili to your taste and dietary needs. This way, everyone can enjoy a warm bowl of chili! {{ingredient_image_2}} Start by gathering your vegetables. You need a bell pepper, onion, garlic, zucchini, and carrot. Dice the bell pepper and zucchini into small pieces. Finely chop the onion and mince the garlic. Heat one tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic first. Sauté them for about two minutes. Next, add the bell pepper, carrot, and zucchini. Cook for three more minutes until they are tender and fragrant. This step builds a great base for your chili. Once your vegetables are ready, transfer them to the crockpot. Spread them evenly across the bottom. Now, it’s time to add the beans. You will need two cans of black beans and one can of kidney beans. Be sure to rinse and drain them well. Next, add one can of diced tomatoes along with their juice. Pour in one cup of corn kernels. Then, sprinkle in two tablespoons of chili powder, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Add salt and pepper to taste. Finally, pour in two cups of vegetable broth. Stir everything gently until combined. Now that your ingredients are in the crockpot, it’s time to cook. Secure the lid tightly. You can choose to cook on low or high. If you cook on low, set the timer for six to eight hours. For high, set it for three to four hours. The longer you cook, the better the flavors meld together. Before serving, taste the chili. Adjust the seasoning with more salt and pepper if needed. Your hearty vegetarian chili is now ready to enjoy! To make your chili pop, use fresh herbs. Adding fresh cilantro or parsley at the end brightens the dish. You can also try a squeeze of lime juice. This adds zest and cuts through the richness. For deeper flavor, consider adding a dash of hot sauce or a pinch of sugar. These small tweaks can make a big impact. For the best texture, don’t skip sautéing the veggies first. This step builds a great flavor base. If you like a thicker chili, mash some beans after cooking. This helps create a creamy texture. If it's too thick, add a little vegetable broth to adjust. Remember to cook it long enough. The longer it simmers, the better it tastes. Serve your chili in deep bowls for a comforting meal. Top it with creamy avocado slices, fresh cilantro, or a dollop of sour cream. These toppings add color and flavor. Pair it with crusty bread or crispy tortilla chips for crunch. A side of rice also works well. Feel free to get creative and make it your own! Pro Tips Layering Flavors: Sautéing the vegetables before adding them to the crockpot enhances their flavor and aroma, giving your chili a richer taste. Bean Variations: Feel free to mix different types of beans, such as pinto or garbanzo beans, to add variety and texture to your chili. Make it Spicy: If you like heat, add diced jalapeños or a pinch of cayenne pepper to the pot for an extra kick. Chili Consistency: For a thicker chili, you can mash some of the beans with a fork before cooking, or add a tablespoon of tomato paste. {{image_4}} You can change the beans for different flavors and textures. For a creamier chili, use navy beans or cannellini beans. If you want more color, try pinto beans or add chickpeas. Mixing different beans adds depth to the chili and makes it more fun. To control the heat, adjust the spices. For mild chili, use less chili powder. If you like spice, add diced jalapeños or red pepper flakes. You can also include a splash of hot sauce for an extra kick. Taste as you go to get it just right. If you want more protein, add lentils or quinoa. Both options cook well in the crockpot and soak up flavor. You might also consider adding tofu or tempeh for a meat-like texture. These additions make the chili heartier and more filling. To store leftover chili, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to five days. If you want to save it longer, freezing is a great option. You can freeze this chili easily. Use freezer-safe bags or containers. Make sure to leave some space for the chili to expand. It can last up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, heat it in a pot over medium heat. Stir often until it’s hot. For the microwave, place it in a bowl and cover it. Heat in short intervals, stirring between each. Enjoy your chili warm and flavorful! If you want to skip the beans, try lentils. Lentils cook quickly in the crockpot. They add protein and a nice texture. You can also use diced vegetables like mushrooms or eggplant for a hearty bite. Just remember to adjust the cooking time. Cook lentils for 4-5 hours on low. Absolutely! To add heat, include chopped jalapeños or a dash of hot sauce. You can also add cayenne pepper or crushed red pepper flakes. Adjust the amount based on your heat level. Start small, then taste and add more. This way, you control the spice. The chili lasts about 4-5 days in the fridge. Store it in an airtight container for best results. Reheat it on the stove or in the microwave before serving. If you want it to last longer, consider freezing it instead. It can freeze well for up to 3 months. This blog covered the key ingredients, cooking steps, and helpful tips for making chili. You can customize your dish with toppings and substitutions. Remember, adjust spice levels and protein sources to suit your taste. Store leftovers properly and enjoy your chili later. This recipe is versatile and fun to explore. Get creative and make it your own. Dive in and enjoy a warm bowl of deliciousness!

Hearty Vegetarian Crockpot Chili

A delicious and filling vegetarian chili made in a crockpot, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cans black beans, thoroughly rinsed and drained
  • 1 can kidney beans, thoroughly rinsed and drained
  • 1 can diced tomatoes with juice
  • 1 bell pepper diced into small pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced finely
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 1 cup corn kernels
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • as desired optional toppings: sliced avocado, fresh cilantro, or a dollop of sour cream

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Once hot, add the chopped onion, minced garlic, diced bell pepper, carrot, and zucchini. Sauté the vegetables for about 5 minutes until they become tender and fragrant.
  • Carefully transfer the sautéed mixture to the crockpot, spreading it evenly across the bottom.
  • In the crockpot, add the rinsed black beans, kidney beans, diced tomatoes (with their juice), corn, chili powder, ground cumin, smoked paprika, vegetable broth, and season with salt and pepper. Stir gently until all ingredients are well combined.
  • Secure the lid on the crockpot and cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours. The chili should be thoroughly heated, and the flavors will meld beautifully during this time.
  • Before serving, taste the chili and adjust the seasoning with more salt and pepper if necessary.

Notes

Serve with avocado, cilantro, or sour cream for added flavor.
Keyword chili, crockpot, hearty, vegetarian