Slow Cooker Vegetarian Chili

The rich and hearty Slow Cooker Vegetarian Chili is one of those dishes that warms your soul and fills your belly. On chilly winter evenings, there’s nothing quite like coming home to the smell of spices wafting through the air, inviting you to cozy up on the couch with a steaming bowl. I remember the first time I made this chili; it was a last-minute decision to throw together whatever I had in the pantry. What started as a simple meal turned into a family favorite, and now, it’s a staple during the colder months. Packed with protein-rich ingredients like quinoa, black beans, and kidney beans, this chili not only satiates hunger but also nourishes your body.

Gathering around the dinner table with friends or family, sharing stories, and enjoying a warm bowl of this chili is an experience I cherish. Whether it’s game night or simply a cozy Tuesday, the flavor and texture of this dish create a fantastic atmosphere that’s hard to beat. Plus, the best part? You can set it and forget it, allowing your slow cooker to do all the work for you. As you prepare to serve this comforting meal, you’ll find that the blend of spices creates a delightful balance of heat and warmth, sure to please everyone at the table.

Slow Cooker Vegetarian Chili Shopping List

When it comes to the ingredients for this Slow Cooker Vegetarian Chili, each one plays a vital role in creating a harmonious dish. The combination of beans, quinoa, and spices provides a hearty base, while the vegetable broth adds depth of flavor. You’ll find that these ingredients not only work well together but also ensure that every bite is satisfying.

• 2/3 cup uncooked quinoa: A great source of protein and adds a wonderful texture.
• 15 ounces canned black beans: Packed with fiber, they help make this chili hearty.
• 15 ounces canned kidney beans: Adds a beautiful color and complements the black beans.
• 1/4 cup tomato paste: Enriches the sauce and enhances the overall flavor.
• 14 ounces canned diced tomatoes: Brings juiciness and acidity to balance the spices.
• 1/2 chopped yellow onion: Adds a mild sweetness and depth to the base.
• 3 minced garlic cloves: Infuses the dish with aromatic flavor.
• 4 cups vegetable broth: The base of the chili, adding liquid and flavor.
• 3 tablespoons chili powder: Provides a rich, spicy flavor that defines the dish.
• 1 tablespoon ground cumin: Adds an earthy and warm note to the chili.
• 1 1/2 teaspoons Kosher salt: Enhances all the flavors in the dish.
• 1 teaspoon coriander: Offers a citrusy tone that brightens the chili.
• 1 teaspoon paprika: Introduces a smoky depth to the flavor profile.
• 1/2 teaspoon ground black pepper: Adds some heat and contrasts the sweetness of the onion.
• 1/4 teaspoon cayenne pepper: Optional for an extra kick of heat.
• 1 pinch parsley: Optional garnish for a fresh finish.

Recipe Steps for Slow Cooker Vegetarian Chili

Making this Slow Cooker Vegetarian Chili is as simple as it gets. I love how it encourages you to be hands-off while still delivering a fantastic flavor. Let’s dive into the steps to prepare this warming dish.

1. Start by washing the uncooked quinoa under cool water. This helps remove any bitterness and ensures it tastes great in the final dish. Measure out 2/3 cup and set it aside.
2. Next, open the cans of black beans and kidney beans. Drain and rinse them thoroughly to remove excess sodium, which can enhance the dish’s overall flavor and healthfulness.
3. Grab a large mixing bowl and combine the rinsed quinoa, black beans, kidney beans, tomato paste, diced tomatoes, chopped yellow onion, minced garlic, and vegetable broth. Stir everything well until it’s combined. I love seeing all the colors come together!
4. Now, it’s time to season the mixture. Add in the chili powder, ground cumin, Kosher salt, coriander, paprika, ground black pepper, and cayenne pepper. Give it a good stir to ensure the spices are evenly distributed. The aroma will begin to fill your kitchen!
5. Transfer this flavorful mixture into your slow cooker. Make sure to scrape every last bit from the bowl – we want all that flavor!
6. Set your slow cooker to low and let it cook for 4 to 5 hours or on high for 2 to 3 hours. I love using the low setting as it allows the flavors to meld beautifully.
7. During the last hour of cooking, check the consistency. If it seems too thick, you can add a little more vegetable broth to reach your desired texture.
8. Once the cooking time is complete, give the chili a good stir and taste it. Adjust any seasonings if necessary. This is your chance to tweak the flavors to your liking!
9. Serve hot, garnished with a sprinkle of parsley for a pop of color. You can also add a dollop of fat-free Greek yogurt as a creamy topping.
10. Lastly, enjoy the moment as you sit down with a warm bowl of Slow Cooker Vegetarian Chili and good company. This dish is even better the next day!

How to Switch It Up

There are countless ways to personalize your Slow Cooker Vegetarian Chili. Here are some tips to help you explore different flavors and textures.

• Add more vegetables: Incorporate seasonal vegetables like zucchini or bell peppers for added nutrition and flavor.
• Spice it up: If you like more heat, consider adding diced jalapeños or a dash of hot sauce.
• Beans variety: Feel free to mix different types of beans like pinto beans or chickpeas for varied textures.
• Make it smoky: Add a pinch of smoked paprika for a wonderful smoky flavor.
• Serve with sides: Pair this chili with cornbread, rice, or fresh salad for a complete meal.
• Garnish creatively: Top with avocado slices, fresh cilantro, or shredded cheese for added richness.
• Freezing: Freeze leftovers in individual portions for a quick meal later. Just thaw and reheat!

Serving This Slow Cooker Vegetarian Chili

When it comes to serving the Slow Cooker Vegetarian Chili, there are many delightful ways to enjoy it. Here are some ideas to make your serving experience even better:

• Accompany with bread: Serve with crusty bread or warm cornbread to soak up the delicious chili.
• Perfect for game day: This dish is wonderful for gatherings, especially during game nights. It’s easy to make ahead and serve in a big pot.
• Ideal for lunch: It makes a hearty lunch option when reheated. Just pack it in a thermos for your afternoon meal.
• Seasonal delights: In winter months, this chili offers warmth and comfort, perfect for chilly evenings.
• Versatile toppings: Consider using toppings like sour cream, cheese, or diced avocado to elevate flavors and textures.
• Leftover magic: Use any leftovers to create chili stuffed baked potatoes for a delicious next-day meal.
• Meal prep: This chili is perfect for meal prep; just make a large batch and portion it throughout the week.

FAQ

Conclusion

The Slow Cooker Vegetarian Chili is a comforting and nourishing dish that brings warmth to cold days and delights the taste buds. It’s not just a meal; it’s a way to bring friends and family together around the table. I encourage you to try this recipe and experience the love and satisfaction it brings. You won’t be disappointed, and your kitchen will smell amazing too!

Slow Cooker Vegetarian Chili

The ultimate comfort food, this Slow Cooker Vegetarian Chili is rich, hearty, and packed with flavor. Perfect for chilly days, it's an easy weeknight dinner that satisfies all cravings. Make it tonight and enjoy every bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cup Quinoa
• 15 ounce Black Beans canned
• 15 ounce Kidney Beans canned
• 1/4 cup Tomato Paste
• 14 ounce Diced Tomatoes canned
• 1/2 Yellow Onion chopped
• 3 Garlic minced
• 4 cups Vegetable Broth
• 3 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 1 1/2 teaspoons Kosher Salt
• 1 teaspoon Coriander
• 1 teaspoon Paprika
• 1/2 teaspoon Ground Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1 pinch Parsley optional as a garnish

Equipment

• Chef's Knife
• Wooden Spoon
• Slow Cooker
• Cutting Board

Method

 

1. Add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.

Notes

• Tip 1: Instead of sour cream you can also add fat-free Greek yogurt on top of the chili.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.