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Vegetarian Slow-Cooked Chili

This vegetarian chili simmers slowly overnight, allowing vibrant plant-based ingredients like peppers, tomatoes, and beans to develop deep flavors. The final dish has a hearty, thick consistency with a smoky, roasted aroma, showcasing a colorful and tender mixture of vegetables and spices.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 red bell peppers bell peppers roasted, chopped
  • 1 can diced tomatoes 14 oz, with juice
  • 2 cups cooked kidney beans drained and rinsed
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground

Equipment

  • Slow Cooker
  • Knife

Method
 

  1. Start by dicing the onion and mincing the garlic, then heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes, watching for a gentle sizzle and a slight golden hue.
  2. Meanwhile, place the red bell peppers under the broiler or directly over a flame until the skins blister and blacken slightly, about 10 minutes. Remove, transfer to a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the charred skins, then chop the peppers into bite-sized pieces.
  3. Add the chopped roasted peppers to the skillet with onions and garlic, stirring well. Cook for another 2 minutes until combined and fragrant, allowing the peppers to soften slightly.
  4. Pour the diced tomatoes with their juice into the slow cooker. Add the sautéed vegetable mixture, cooked kidney beans, smoked paprika, cumin, chili powder, salt, and black pepper. Stir everything together until evenly coated and combined.
  5. Cover the slow cooker and set it to low heat. Allow the chili to simmer gently overnight for about 8 hours, letting the flavors meld and deepen, and the ingredients soften to a hearty, thick consistency.
  6. In the morning or when ready to serve, open the lid and give the chili a gentle stir. It should have thickened beautifully, with aromas of smoky peppers and savory spices wafting out.
  7. Serve hot, spooned into bowls, and enjoy the rich, comforting texture of this slow-cooked vegetarian chili, perfect with a side of crusty bread or tortilla chips.

Notes

For added freshness, top with chopped cilantro or a squeeze of lime before serving. Adjust seasonings as needed for personal taste.