Description
A hearty and flavorful slow cooker chili made without meat, packed with beans, vegetables, and spices for a comforting vegetarian meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 medium carrots, diced
1 medium zucchini, diced
1 (28-ounce) can diced tomatoes, with juice
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 vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat the olive oil in a skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add the diced red bell pepper, green bell pepper, carrots, and zucchini to the slow cooker.
Add the diced tomatoes with their juice, black beans, kidney beans, and pinto beans to the slow cooker.
Pour in the vegetable broth.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning with additional salt or pepper if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours