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The Best Vegetarian Chili (Slow-Cooker or Stovetop)
This is hands down The Best Vegetarian Chili we've ever devoured. It can be made in a Crock Pot or simply on the stovetop - your choice! You won't miss the meat with these big, bold flavors.
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- slow cooker
📝 Preparation Steps
1
For Stovetop
2
Combine
3
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about ⏱️ 30 seconds.
olive oil2 tablespoonsgarlic (chopped)7 cloves
4
Stir
5
Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, ⏱️ 10 seconds. Add tomato paste and stir ⏱️ 30 seconds.
sugar1 teaspoonchili powder1 tablespoonground cumin1 tablespoonground cinnamon1 teaspoonoregano2 tablespoonsground coriander2 teaspoonstomato paste3 tablespoons
6
Simmer
7
Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered ⏱️ 20 minutes.
8
Simmer
9
Add beans, corn, and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another ⏱️ 20 minutes.
10
Garnish and Serve
11
Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
12
For Slow Cooker
13
Cook
14
Add all ingredients into slow cooker. Cover and cook on Low for ⏱️ 6 hours. Keep warm until ready to serve. Serve with honey cornbread or sweet corn muffins.
Nutrition Facts
calories
489 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
104 g
sugar Content
2 g
sodium Content
460 mg
protein Content
24 g
cholesterol Content
3 mg
carbohydrate Content
50 g
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