For more delicious vegetarian chili recipes, try this sweet potato chili or black bean and corn chili! Hey friends! Have you got a busy week ahead? Just craving something delicious? Or need to feed a crowd? This slow cooker chili will come to your rescue no matter what your week looks like. There are times where we relish the process of making something fancy in the kitchen, and times when we want to click our fingers and conjure a hearty, flavorful meal with no effort. This slow cooker vegetarian chili is my solution for when I want taste, without the time in the kitchen. I based this recipe on my easy vegetarian chili recipe. And while that one is easy, as the name suggests, this slow cooker version is even easier. Why this slow cooker vegetarian chili is a must-make dish:
Nourishing: With a base of tomatoes celery, peppers, carrots, onion, and garlic, this veggie chili is boosted with nutrient-rich and tasty beans. That’s plenty of minerals and vitamins to keep you vibrant, energized, and feeling good. Taste: All that goodness is perfectly seasoned with a blend of chili powder, cumin, oregano, salt, and chili flakes. I like to add a little sweet pinch of coconut sugar to balance the flavor profile to perfection. Ease: Making this vegetarian chili in a slow cooker saves a lot of time Just dump everything into your crockpot, turn the dial, and come back to a homemade meal. Super versatile: This is the vegetarian chili I make 99% of the time. But sometimes I throw in different veggies or switch up the beans and it always turns out delicious. Whether you use a red or yellow onion, a green or red bell pepper, add some mushrooms or whatever’s in the fridge, the flavors all meld together beautifully. Crowd-pleaser: Even though my family and I eat everything, it’s really nice to have a recipe to make when we have friends and family who are gluten-free, vegetarian, or vegan come and visit. This slow cooker vegetarian chili is a super easy recipe to serve at a gathering where there are multiple dietary requirements.
Adding the beans at the beginning, or the end? I’ve experimented with adding the beans at the beginning, and at the end. I lean towards adding them at the end of the cooking process. Why? Well, tossing them in from the get-go can lead to softer beans that lose their texture, and sometimes split. But, (confession time!), some days I get too busy to think about opening a can, or just feel lazy. On those days, when even opening a can feels like a ‘nope’, we just add it at the start and it still tastes super delicious. This chili really is a foolproof and adaptable recipe!
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