Imagine the comforting aroma of vegetables and spices wafting through your kitchen as you prepare a hearty vegetarian chili.
It’s a simple, cozy dish that brings warmth and satisfaction, perfect for any day.
As the ingredients simmer in the crock pot, they transform into a flavorful masterpiece, blending together to create something truly special.
Let’s bring this delightful dish to life and enjoy the heartiness it offers.
Kitchen Tools Required
- 1 Crock Pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Can opener
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup frozen corn
- 1/4 cup fresh cilantro, chopped (optional)
Cook & Prep Time
To efficiently manage your time for preparing and cooking Vegetarian Chili in a Crock Pot, follow this timeline:
Prep Work (15 minutes):
1. Reading the Recipe (5 minutes): Begin by thoroughly reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
2. Chopping and Prep (10 minutes):
- Dice the onion, bell pepper, carrots, and celery.
- Mince the garlic.
- Open and drain the cans of black beans, kidney beans, and pinto beans.
- Measure out the spices and other ingredients.
Cooking (6 hours + 10 minutes):
3. Initial Cooking (15 minutes):
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Sauté the onion, garlic, bell pepper, carrots, and celery until softened (about 5 minutes).
- Transfer the sautéed vegetables to the crock pot.
4. Assembling in Crock Pot (5 minutes):
- Add black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth to the crock pot.
- Stir in chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper.
5. Cooking Time (6 hours):
– Cover the crock pot and cook on low for 6 hours.
6. Final Steps (10 minutes):
- Stir in 1 cup of frozen corn and let it heat through for about 10 minutes.
- Allow the chili to rest for 10 minutes before serving.
Optional:
7. Garnishing (2 minutes):
– Chop fresh cilantro and use it as a garnish if desired before serving.
Note:
- If you have extra time, consider preparing the chili a day ahead to allow the flavors to meld overnight for enhanced taste.
- Adjust the spices to your preference for a milder or spicier chili.
- For a thicker consistency, mash some of the beans before adding them to the crock pot.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a pan over medium heat and sauté onion, garlic, bell pepper, carrots, and celery until softened.
Transfer the sautéed vegetables to the crock pot.
Add black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth to the crock pot.
Stir in chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper.
Cover the crock pot and cook on low for 6 hours.
Stir in frozen corn and let it heat through for about 10 minutes.
Allow the chili to rest for 10 minutes before serving.
Garnish with fresh cilantro if desired before serving.
Serving Tips
- Crusty Bread: Serve with slices of crusty bread for dipping and soaking up the flavorful chili sauce.
- Rice or Quinoa: Pair with a side of rice or quinoa to add a hearty, filling component.
- Tortilla Chips: Enjoy with tortilla chips for a crunchy texture and a fun way to scoop up the chili.
- Avocado Slices: Top with fresh avocado slices for a creamy contrast and added healthy fats.
- Sour Cream or Yogurt: Add a dollop of sour cream or plain yogurt to balance the heat and enhance creaminess.
Storage
To store vegetarian chili, let it cool completely.
Then, transfer it to airtight containers.
Refrigerate for up to 4 days.
Alternatively, freeze for up to 3 months for longer preservation.
Freezing
To freeze vegetarian chili, let it cool completely.
Then, portion it into airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat vegetarian chili, use the stovetop or microwave.
Stir occasionally to guarantee even heating.
Add a splash of vegetable broth if it appears too thick.
Enjoy warm.
Final Thoughts
Vegetarian chili is a versatile and hearty dish that can be enjoyed by everyone.
It’s packed with nutritious ingredients and bold flavors.
Consider preparing it a day ahead for enhanced taste, as the spices and flavors continue to meld and improve overnight.
Adjust the spices to suit your preference, whether you like it milder or spicier.
If you prefer a thicker consistency, you can slightly mash some of the beans before adding them to the crock pot.
This dish is perfect for meal prep, gatherings, or simply as a comforting meal on a chilly day.
Enjoy the burst of flavors with every bite!
Frequently Asked Questions
Can the Chili Be Made Without a Crock Pot?
Yes, you can make the chili without a crock pot. Sauté the veggies in a large pot, add remaining ingredients, then simmer for about an hour. Stir occasionally, allowing the rich aromas to envelop your kitchen.
How Can I Make the Chili Less Spicy?
To make the chili less spicy, reduce cayenne pepper and chili powder. Enhance flavors with more smoked paprika and cumin. Taste the rich, smoky depth while letting the vibrant vegetable medley shine without overpowering heat.
What Are Alternative Toppings for the Chili?
You can top your chili with creamy avocado slices, cooling sour cream, or tangy Greek yogurt. Add a sprinkle of shredded cheese for richness, or crunchy tortilla chips for texture. Fresh lime juice can brighten the flavors.
Can I Use Fresh Tomatoes Instead of Canned?
You can absolutely use fresh tomatoes instead of canned. Chop them to release their juicy essence, enhancing your chili’s vibrant flavor. Adjust seasoning and liquid as needed for a luscious, aromatic, and garden-fresh dish.
How Can I Add More Protein to the Recipe?
You’ll boost protein by adding quinoa, lentils, or chickpeas. Let the quinoa absorb rich flavors as it cooks, lentils will dissolve into a hearty texture, and chickpeas offer a delightful bite, enhancing the chili’s savory depth.
Vegetarian Chili Crock Pot
Equipment
- 1 Crock Pot
- 1 Cutting board
- 1 Chef's knife
- 1 can opener
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 can (15 ounces) pinto beans drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup frozen corn
- 1/4 cup fresh cilantro chopped (optional)
Instructions
- Heat olive oil in a pan over medium heat and sauté onion, garlic, bell pepper, carrots, and celery until softened.
- Transfer the sautéed vegetables to the crock pot.
- Add black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth to the crock pot.
- Stir in chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper.
- Cover the crock pot and cook on low for 6 hours.
- Stir in frozen corn and let it heat through for about 10 minutes.
- Allow the chili to rest for 10 minutes before serving.
- Garnish with fresh cilantro if desired before serving.
Notes
