Vegetarian Slow-Cooker Chili Recipe

Vegetarian Slow-Cooker Chili Recipe
Staff Writer
Jane Bruce

This recipe is naturally vegan — although it's better when topped with shredded cheese and sour cream!

Click here for more of the 101 Best Slow Cooker Recipes

8
Servings
35
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 ancho pepper, finely ground in a spice grinder
  • 1 chipotle pepper, finely ground in a spice grinder
  • 1 tablespoon cumin seeds, finely ground in a spice grinder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 jalapeno pepper, finely minced
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 15-ounce cans black beans, drained and rinsed
  • 1 15-ounce cans kidney beans, drained and rinsed
  • 1 large carrot, peeled and coarsely chopped
  • 1/2 cup vegetable broth
  • 1/2 cup red wine

Directions

In a large pot, heat the olive oil on medium. Add the onion and cook until tender, then stir in garlic and jalapeño, then reduce heat to medium-low and cook 2 more minutes. Add spices and stir until fragrant, about 1 minute. 

Pour all ingredients into slower cooker, stir, and set to 4 hours on high or 8 hours on low.

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
2g
8%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
13mg
1%
Choline, total
1mg
0%
Fluoride, F
13µg
0%
Folate, total
3µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
8mg
1%
Sodium, Na
38mg
3%
Water
24g
1%

Vegetarian Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.