Slow Cooker No Meat Chili
A hearty and flavorful slow cooker chili made without meat, packed with beans, vegetables, and spices. Perfect for a comforting, vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, peeled and diced
2 celery stalks, 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 tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon apple cider vinegar
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3 to 4 minutes until softened.
Add the minced garlic, diced red bell pepper, diced green bell pepper, diced carrots, and diced celery to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Transfer the sautéed vegetables to the slow cooker.
Add the diced tomatoes with their juice, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the ingredients in the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir in the apple cider vinegar.
Taste and adjust seasoning if needed before serving.