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Vegetarian Crockpot Chili - Comforting, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil (1–2 tablespoons)
  • Yellow onion (1 large, diced)
  • Bell peppers (2, any color, diced)
  • Carrots (2 medium, diced)
  • Celery (2 ribs, diced)
  • Garlic (4 cloves, minced)
  • Jalapeño (1, seeded and minced; optional for heat)
  • Tomato paste (2 tablespoons)
  • Fire-roasted diced tomatoes (2 cans, 14.5 oz each)
  • Crushed tomatoes or tomato sauce (1 can, 15 oz)
  • Vegetable broth (2–3 cups, adjust for thickness)
  • Black beans (1 can, drained and rinsed)
  • Kidney beans (1 can, drained and rinsed)
  • Pinto beans or chickpeas (1 can, drained and rinsed)
  • Corn (1 cup frozen or canned, drained)
  • Chili powder (2–3 tablespoons)
  • Ground cumin (2 teaspoons)
  • Smoked paprika (1 teaspoon)
  • Oregano (1 teaspoon, dried)
  • Cocoa powder (1 teaspoon, unsweetened; optional but recommended)
  • Salt and black pepper (to taste)
  • Bay leaf (1, optional)
  • Lime juice (from 1 lime)
  • Fresh cilantro (a small handful, chopped)
  • Optional add-ins: diced sweet potato (1 medium), quinoa (1/3 cup, rinsed), or a splash of hot sauce
  • Toppings: sliced avocado, shredded cheese, sour cream or yogurt, green onions, pickled jalapeños, crushed tortilla chips

Method
 

  1. Sauté the aromatics (recommended): In a skillet, warm olive oil over medium heat. Cook onion, bell peppers, carrots, and celery with a pinch of salt for 5–7 minutes until softened. Add garlic and jalapeño; cook 1 minute. Stir in tomato paste and cook 1 minute more. This step builds flavor.
  2. Load the slow cooker: Transfer the sautéed vegetables to the crockpot. Add fire-roasted tomatoes, crushed tomatoes, vegetable broth, beans, corn, and optional sweet potato or quinoa if using.
  3. Season generously: Add chili powder, cumin, smoked paprika, oregano, cocoa powder, bay leaf, and a good pinch of salt and pepper. Stir well to combine.
  4. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. If you added quinoa, check at the shorter end and stir once midway to prevent sticking.
  5. Adjust thickness: If it’s too thick, stir in a splash of broth. If it’s thin, uncover and cook on High for 20–30 minutes to reduce.
  6. Finish bright: Remove the bay leaf. Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat (a dash of hot sauce works well).
  7. Serve with toppings: Ladle into bowls and add your favorite garnishes. A crunchy element like tortilla chips adds great texture.