Hearty Slow Cooker Vegetarian Chili Recipe For Meal Prep

Slow Cooker Vegetarian Chili is a recipe you’ll love to make and eat. Combine beans and vegetables for a comforting dinner that tastes like it took far more effort than it did. Serve it as a bowl of chili or spoon it over rice for a heartier meal.

Made in a slow cooker, this vegetarian chili is both easy and satisfying on a chilly evening. It’s loaded with colorful vegetables, several kinds of beans and warming spices that meld together while simmering low and slow. Simply add the ingredients to the slow cooker and let them cook unattended until everything is tender and the flavors are well blended. The house will fill with inviting aromas while the chili simmers away.

FAQs: Q: Why make this chili in a slow cooker? A: A slow cooker concentrates flavor with minimal effort. Long, gentle cooking gives the spices and vegetables time to combine, producing deep, layered taste without constant attention. It’s a convenient, hands-off way to prepare a hearty meal.

Q: What’s the advantage of cooking all ingredients together? A: Cooking everything in one pot lets the ingredients influence each other as they soften and release juices. This creates a cohesive, full-bodied flavor and saves time and cleanup. It also yields a nutritious, balanced one-pot meal.

Q: What garnishes work well with this chili? A: Popular toppings include diced red onion, sliced jalapeños, chopped cilantro, a dollop of sour cream or Greek yogurt, shredded cheese or a lime wedge. Mix and match to suit your taste.

Ingredients

• 2 cubes vegetable bouillon, crumbled

• 1 tablespoon ground cumin

• 1 clove garlic, minced

• 2 teaspoons chili powder

• 1 teaspoon ground turmeric

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon ground red pepper

• 1 cup water

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

• 1 (15 ounce) can dark red kidney beans, drained and rinsed

• 1 (15 ounce) can vegetarian baked beans

• 1 (14.5 ounce) can diced tomatoes

• 1 onion, diced

• 2 stalks celery, diced

• 1 cup diced carrot

• 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces

• 1 cup coconut milk (optional)

Directions

• In a small saucepan, combine the crumbled vegetable bouillon, cumin, minced garlic, chili powder, turmeric, oregano, basil and ground red pepper. Warm over low heat for 1 to 2 minutes until the spices become fragrant. Add the water, bring the mixture to a simmer, then remove from heat.
• In the slow cooker, add the black beans, kidney beans, vegetarian baked beans, diced tomatoes, diced onion, celery, diced carrot and trimmed green beans. Pour in the spice mixture and stir gently to combine.
• Cook on High for 6 to 8 hours, or until vegetables are tender and flavors are well blended.
• Stir in the coconut milk if using, lower the heat to Low, and cook an additional 30 minutes to meld the flavors and finish the chili.