Slow Cooker Vegetarian Chili
Total Time
3 hours and 10 minutes
Prep Time
10 minutes
Cook Time
3 hours
Rating
4.99 out of 5 stars
(52)
Ingredients
6 servings
- 2 15.5-ounce cans pinto beans
- 1 15.5-ounce can kidney beans
- 1 14.5-ounce can diced tomatoes
- 12 ounces frozen corn (or fresh, or canned)
- 1 white or yellow onion (diced)
- 1 bell pepper (chopped)
- 6 garlic cloves (minced)
- 1 cup vegetable stock (or water)
- 2 teaspoons salt
- 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- pinch of cayenne pepper (optional, add if you want a touch of spice)
- 1 teaspoon lime juice (fresh or bottled)
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Preparation
Step 1
To a slow cooker, add the beans, tomatoes, corn, onion, bell pepper, garlic, stock or water, salt, cumin, oregano, paprika, garlic powder, and cayenne (if using).
Step 2
Stir well.
Step 3
Place the lid on the slow cooker, then set it to high for 2-3 hours or low for 5-6 hours.
Step 4
Uncover, then stir in the lime juice.
Step 5
Taste and add more salt as needed.
Step 6
Serve and enjoy!
Step 7
Save recipe for the next time?
