Slow Cooker Vegetarian Chili

In the spirit of full disclosure, I made this dish two weeks in a row and we literally ate it every day for lunch. At the end of the second week, Alex and I looked at each other and had to have a serious discussion about whether or not we wanted it again–that’s just how damn good this chili is. I have a feeling it’s going to get us through the fall… and then probably winter, too. It all came about because we went up north a few weeks ago for my sister-in-law’s baby shower, and her sister (who is a vegetarian) brought chili to the potluck. Despite being a former long-time vegetarian myself, I’d never had anything like it before, and absolutely had to try my hand at making a version at home. I regret not getting her recipe, but this turned out absolutely delicious all on its own!

This recipe makes eight servings.

Ingredients:

• 1 can (15oz) black beans, rinsed and drained
• 1 can (15oz) pinto beans, rinsed and drained
• 1 can (15oz) dark red kindey beans, rinsed and drained
• 1 can (15oz) sweet corn, rinsed and drained
• 1 can (15oz) fire roasted diced tomatoes, with liquid
• 2 bell peppers, diced
• 2 cups vegetable stock
• 1.5 cups brown ale beer
• 1 cup uncooked quinoa
• 1/2 cup fresh cilantro leaves
• 1/4 cup light brown brown sugar
• 1/4 cup jalapenos, diced
• 2 tbsp chipotle peppers in adobo, minced
• 2 tbsp salt
• 2 tbsp minced garlic
• 2 tbsp chili powder
• 2 tbsp cumin
• 2 tbsp dried onion
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tbsp basil
• 1/2 tbsp coriander
• 1/2 tbsp cayenne pepper
• 1/2 tbsp chipotle powder
• 1/2 tbsp white pepper
• 1/2 tbsp black pepper
• 1/2 tbsp ground ginger
• 1 tsp cinnamon
• 2 tsp lime juice

Directions:

1. Dice/mince bell peppers, jalapenos, chipotle peppers, and garlic as needed. Rinse and drain all beans and corn.
2. Combine all ingredients except lime juice in slow cooker or crockpot (I used an 8qt Instant Pot) and cook on low for 7 hours or high for 3.5 hours.
3. When ready to serve, stir in lime juice. Serve with shredded pepper jack cheese, additional cilantro, Greek yogurt, crushed tortilla chips, and/or additional lime juice.

This recipe reheats wonderfully in the microwave, and keeps in the fridge for up to a week. In fact, it’s almost tastier the second day, because the flavors have even longer to sit and mingle! Like I mentioned in the forward, I’ve meal-prepped this chili for two weeks in a row, and it’s one of the heartiest and most delicious lunches I’ve made ever!

Print Recipe

Slow Cooker Vegetarian Chili

Prep Time10 minutes mins

Cook Time7 hours hrs

Total Time7 hours hrs 10 minutes mins

Course: Main Course

Cuisine: American

Servings: 8 servings

Calories: 421kcal

Ingredients

• 1 can black beans 15oz, rinsed and drained
• 1 can pinto beans 15oz, rinsed and drained
• 1 can dark red kindey beans 15oz, rinsed and drained
• 1 can sweet corn 15oz, rinsed and drained
• 1 can fire roasted diced tomatoes 15oz, with liquid
• 2 bell peppers diced
• 2 cups vegetable stock
• 1½ cups brown ale beer
• 1 cup quinoa uncooked
• ½ cup fresh cilantro leaves
• ¼ cup light brown brown sugar
• ¼ cup jalapenos diced
• 2 tbsp chipotle peppers in adobo minced
• 2 tbsp salt
• 2 tbsp garlic minced
• 2 tbsp chili powder
• 2 tbsp cumin
• 2 tbsp dried onion
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tbsp basil
• ½ tbsp coriander
• ½ tbsp cayenne pepper
• ½ tbsp chipotle powder
• ½ tbsp white pepper
• ½ tbsp black pepper
• ½ tbsp ground ginger
• 2 tsp lime juice

Instructions

• Dice/mince bell peppers, jalapenos, chipotle peppers, and garlic as needed. Rinse and drain all beans and corn.
• Combine all ingredients except lime juice in slow cooker or crockpot (I used an 8qt Instant Pot) and cook on low for 7 hours or high for 3½ hours.
• When ready to serve, stir in lime juice. Serve with shredded pepper jack cheese, additional cilantro, Greek yogurt, crushed tortilla chips, and/or additional lime juice.