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Slow Cooker Vegetarian Chili

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 350
A hearty and flavorful vegetarian chili cooked effortlessly in a slow cooker, perfect for cozy meals.

Ingredients

Vegetables and grains

  • 1 cup quinoa, uncooked
  • 1 can (14 ounces) black beans, strained and rinsed
  • 1 can (14 ounces) kidney beans, strained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 0.25 cup tomato paste
  • 4 cups vegetable broth
  • 2 red bell peppers red bell peppers, seeded and diced
  • 1 cup corn kernels, frozen
  • 1 red onion red onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 0.75 teaspoon salt

Instructions 

  • Add all ingredients to the slow cooker and stir to combine.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours.
  • Stir, season with salt and pepper, and serve hot.

Notes

This chili keeps well in the fridge for up to 5 days or frozen for 3 months.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chili, vegetarian