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Slow Cooker Vegetarian Chili

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!
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
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.