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
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced red and green bell peppers, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
Transfer the sautéed vegetables to the slow cooker.
Add diced tomatoes with their juice, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
Stir all ingredients together until well combined.
Cover and cook on low heat for 6 hours.
After cooking, taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with your favorite chili toppings or sides.