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
For the best flavor, consider making the chili a day ahead as the spices and flavors continue to meld and improve overnight. Adjust the spices to taste, especially if you prefer a milder or spicier chili. If you prefer a thicker consistency, you can slightly mash some of the beans before adding them to the crock pot.
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