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RECIPESlow-Cooker Recipes

Slow-Cooker Veggie Chili with Beans

4-8 hours. Cook
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Chili is a beloved dish that has deep-rooted origins in Texan and Mexican cuisine. It’s known for its hearty, comforting flavors and a hint of spiciness that warms the soul. While traditional chili recipes often feature meat, today, we’re going to explore a delicious, meatless twist on this classic: Slow-Cooker Veggie Chili with Beans. Perfect for vegetarians and veggie lovers, this recipe packs a punch of flavors and nutrients while providing the ultimate comfort food experience. With the help of a slow cooker, you can effortlessly simmer a pot of chili that will fill your home with a mouthwatering aroma. Let’s dive into this culinary adventure!

Historical Context: Chili’s history is as rich and diverse as its flavors. Originating in the Southwest United States, chili, or “chile con carne,” initially consisted of chili peppers and beef. It was a hearty meal prepared by cowboys and settlers in the 19th century. Over time, chili recipes evolved, incorporating various ingredients and regional influences. Vegetarian chili emerged as a delicious alternative for those seeking a meat-free option, and it gained popularity during the 20th century. Today, chili cook-offs and chili festivals are celebrated across the United States, showcasing the versatility of this iconic dish.


Step 1: Sauté the Vegetables

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion, red bell pepper, green bell pepper, and carrots to the skillet. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Step 2: Add Spices and Garlic 3. Sprinkle the chili powder, ground cumin, paprika, dried oregano, and minced garlic over the sautéed vegetables.

  1. Stir well to coat the vegetables evenly with the spices. Sauté for an additional 2-3 minutes, allowing the spices to become fragrant.

Step 3: Transfer to Slow Cooker 5. Transfer the sautéed vegetable and spice mixture to the slow cooker.

Step 4: Combine Ingredients 6. Add the drained and rinsed kidney beans, black beans, and pinto beans to the slow cooker.

  1. Pour in the crushed tomatoes, tomato paste, and vegetable broth.
  2. Season with salt, pepper, and cayenne pepper to taste.
  3. Stir everything together until well combined.

Step 5: Slow Cook 10. Cover the slow cooker with its lid.

  1. Set the slow cooker to “high” and cook for 4 hours, or set it to “low” and cook for 8 hours. The longer it simmers, the more flavorful it becomes.

Step 6: Serve 12. Once the chili is ready, ladle it into serving bowls.

  1. Garnish with your choice of toppings, such as shredded cheddar cheese, chopped fresh cilantro, sour cream, or sliced green onions.

Conclusion: Slow-Cooker Veggie Chili with Beans is a scrumptious and wholesome twist on the classic chili recipe. By combining an array of colorful vegetables and aromatic spices, you create a symphony of flavors that will please both vegetarians and meat-eaters alike. The slow cooker makes preparation a breeze, allowing you to enjoy a hot and hearty bowl of chili after a long day. Whether you’re hosting a game day gathering or simply craving a comforting meal, this chili is a versatile and nutritious choice. So, embrace the rich history of chili and savor every spoonful of this meatless masterpiece!

prep time
20 minutes.
cooking time
4-8 hours.
6-8 servings.
total time
4-8 hours.


  • Slow cooker

  • Large skillet

  • Cutting board and knife

  • Wooden spoon

  • Can opener

  • Measuring cups and spoons

  • Ladle

  • Serving bowls


  • 2 cans (15 ounces each) of kidney beans, drained and rinsed

  • 1 can (15 ounces) of black beans, drained and rinsed

  • 1 can (15 ounces) of pinto beans, drained and rinsed

  • 1 large onion, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 2 carrots, diced

  • 3 cloves of garlic, minced

  • 1 can (28 ounces) of crushed tomatoes

  • 1 can (6 ounces) of tomato paste

  • 2 tablespoons of olive oil

  • 2 tablespoons of chili powder

  • 1 tablespoon of ground cumin

  • 1 teaspoon of paprika

  • 1 teaspoon of dried oregano

  • 1/2 teaspoon of cayenne pepper (adjust to taste)

  • Salt and pepper to taste

  • 2 cups of vegetable broth

  • Optional toppings: shredded cheddar cheese, chopped fresh cilantro, sour cream, sliced green onions


Sauté vegetables with spices.
Transfer to slow cooker.
Combine beans, tomatoes, broth.
Simmer on high for hours.
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