Slow Cooker Vegetarian Chili


I’ve been trying to cook less during the week. Life is just so busy and there aren’t enough hours in the day to get everything accomplished. So I’ve been cooking big batches of food and reheating leftovers. Making up pans of lasagna and enchiladas to get us though busy weeknights. Of course another great time saver is the slow cooker. I will admit I don’t utilize mine as much as I should. I mostly use mine to batch cook soups, stews and sauces. It really is satisfying to come home from work and smell dinner cooking away.

One of my favourite recipes for the slow cooker is vegetarian chili. I love this recipe because it’s cheap, it’s easy and it’s flavourful. This recipe doesn’t require browning or sautéing. You can literally just dump everything in the slow cooker and let it do it’s thing.


For this chili recipe all you have to do is chop your vegetables, blend one can of tomatoes and add everything to the slow cooker. It really is crazy how simple that is.

Once your chili is ready it’s time to add toppings! I like sour cream, cheddar cheese and green onion. Tortilla chips or Fritos (YUM!) are also great on top. I also like to serve my chili with a bun or some cornbread to round out the meal.

It’s seriously so delicious and couldn’t be easier! It also screams fall and football Sundays. I love throwing all the ingredients in the slow cooker running my Sunday errands, going on our weekly walk and coming home to a perfect Sunday dinner. A perfect Sunday dinner that makes enough leftovers for Monday and even more for your freezer! I mean isn’t that what we all need?


Slow Cooker Vegetarian Chili

Yields: 8 servings


  • 1 White Onion, diced
  • 2 Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Red Pepper, chopped
  • 4 Cloves of Garlic, minced
  • 1 Chipotle in Adobo Sauce, chopped
  • 2 Tsp Adobo Sauce
  • 2 15 oz Cans Fire Roasted Tomatoes
  • 1 15 oz Can Red Kidney Beans, rinsed
  • 1 15 oz Can Black Beans, rinsed
  • 1 15 oz Can Pinto Beans, rinsed
  • 1 Cup Frozen Corn
  • 1 Cup Low Sodium Vegetable Broth
  • 3 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • Salt & Pepper to taste


Chop onion, carrots, celery, red pepper, garlic and chipotle pepper. Add to the slow cooker. Pulse one can of the tomatoes in a food processor or blender until tomatoes break down and the mixture is thick. Add the pulsed tomatoes and the can of un pulsed tomatoes to slow cooker. Drain and rinse kidney beans, black beans and pinto beans. Add beans and corn to the slow cooker. Add vegetable broth, adobe sauce, chili powder and cumin to the slow cooker. Cook on low for 8 hours, or high for 4 hours. Before serving add salt and pepper if needed.


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