4.5
2 ratings

Vegetarian Slow-Cooker Chili Recipe

By
Jane Bruce

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

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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.