Description
Indulge in the rich and hearty flavors of this Simple Crockpot Vegetarian Chili Recipe, perfect for cozy family dinners or game-day gatherings. This dish showcases a vibrant medley of fresh vegetables and protein-packed beans, all simmered to perfection in a slow cooker. With minimal prep time and easy-to-follow instructions, you can set it and forget it while enjoying the delightful aroma wafting through your home. Whether served on its own or dressed up with your favorite toppings, this chili offers a nourishing and satisfying meal that’s sure to please everyone at the table.
Ingredients
Scale
- 1 cup finely chopped yellow onions
- 1 cup diced red peppers
- 1 cup sliced carrots
- 1 cup diced celery
- 1 (15-ounce) can tomato sauce (no added sugar)
- 1 (15-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 (15-ounce) can kidney beans (rinsed and drained)
- 1 (15-ounce) can pinto beans (rinsed and drained)
- 2 teaspoons kosher salt (used separately)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon mild chili seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
Instructions
- Wash and chop all fresh vegetables into small pieces.
- Rinse canned beans under cold water to remove excess sodium.
- In a slow cooker, combine chopped onions, red peppers, carrots, celery, tomato sauce, fire-roasted tomatoes, beans, and seasonings.
- Cover the slow cooker and set it to low heat. Allow the chili to cook for approximately 4 hours.
- Before serving, stir in fresh lime juice for added brightness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 550mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg