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Crockpot Vegetarian Chili - Cozy, Hearty, and Effortless

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (or 1 1/2 cups frozen)
  • 2 cans (14.5 oz each) diced tomatoes with their juices
  • 1 can (6 oz) tomato paste
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce or tamari (for depth/umami)
  • 1 tablespoon maple syrup or brown sugar (to balance acidity)
  • Juice of 1/2 lime, plus wedges for serving
  • Optional toppers: shredded cheddar or dairy-free cheese, sour cream or Greek yogurt, sliced avocado, chopped cilantro, green onions, hot sauce, crushed tortilla chips

Method
 

  1. Prep your veggies: Dice the onion, peppers, and carrots. Mince the garlic and jalapeño if using. Keep the pieces small so they soften well in the slow cooker.
  2. Layer the base: Add onion, peppers, carrots, garlic, and jalapeño to the crockpot. Pour in the diced tomatoes and vegetable broth.
  3. Add beans and corn: Stir in black beans, kidney beans, pinto beans, and corn. This mix gives the chili great texture and protein.
  4. Season generously: Add chili powder, cumin, smoked paprika, oregano, coriander, salt, and pepper. Whisk the tomato paste with a bit of broth if you like, then stir it in so it blends smoothly.
  5. Boost umami: Stir in soy sauce or tamari and the maple syrup or brown sugar. This helps round the flavors and reduce tomato acidity.
  6. Slow cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the vegetables are tender and the flavors melded.
  7. Finish and adjust: Stir in the lime juice. Taste and adjust salt, pepper, and heat. If you want it spicier, add hot sauce or a pinch of cayenne.
  8. Thicken if needed: For a thicker chili, use the back of a spoon to mash some beans against the side of the pot, or let it cook uncovered for 15–20 minutes on High.
  9. Serve with toppings: Ladle into bowls and add your favorite garnishes: cheese, sour cream or yogurt, avocado, cilantro, green onions, hot sauce, and crunchy chips.