Go Back
+ servings
Print

Slow Cooker Vegetarian Chili

Only 10 minutes of prep time is all you need to make this amazingly delicious Vegetarian Chili! You'll love the ease of the slow cooker, and that you can set it and forget it.

Course Main Course
Cuisine American
Diet GlutenFreeDiet
Keyword Dairy-Free, gluten-free, Vegan
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
Calories 204 kcal
Author Amy Rains

Ingredients

  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt + more to taste
  • 1 14 oz can black beans drained and rinsed
  • 1 14 oz can pinto beans drained and rinsed
  • 1 14 oz can red kidney beans drained and rinsed
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 large white onion
  • 1 cup frozen corn
  • 1 large sweet potato
  • 1 28 oz can whole tomatoes
  • 1/2 cup vegetable broth

Instructions

  1. Mix together the spices in a small bowl. Set aside.
  2. Prepare your vegetables: peel and chop the sweet potato into small chunks, chop both peppers into small pieces, and dice the onion.
  3. Add beans, vegetables, spices, tomatoes, and broth to slow cooker.

  4. Cook on low for 6 hours.

  5. Serve with your favorite toppings: chopped fresh cilantro, avocado, or green onions.
Nutrition Facts
Slow Cooker Vegetarian Chili
Amount Per Serving
Calories 204 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 885mg38%
Potassium 749mg21%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 5g6%
Protein 10g20%
Vitamin A 5464IU109%
Vitamin C 37mg45%
Calcium 89mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.