Crockpot Spicy Vegetarian Chili

A close-up of a hearty bowl of spicy vegetarian chili filled with kidney beans, black beans, corn, zucchini, bell peppers, carrots, and tomatoes in a rich, savory broth. The vibrant mix of vegetables and beans sits in a rustic wooden bowl, showcasing a colorful and comforting plant-based meal.

Crockpot Spicy Vegetarian Chili

Nesting Lane

Crockpot Spicy Vegetarian Chili is a healthy slow cooker recipe for a hearty vegetarian dinner with bold spices and rich flavor.

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Prep Time 20

Cook Time 6

Total Time 6 20

Course Main Course

Cuisine American

Servings

Equipment

Slow Cooker

Measuring Spoons

Measuring Cup

Ingredients

1 can (29 ounce) diced tomatoes fire-roasted with garlic
3 tablespoon tomato paste
1 tablespoon chili powder
1 tablespoon olive oil
½ teaspoon chipotle chili powder
1 teaspoon ground cumin
2 large zucchini cut into ¾-inch dice
2 cups frozen corn kernels
1 can (15 ounce) pinto beans rinsed and drained
1 can (15 ounce) black beans rinsed and drained
2 medium poblano pepper seeded and diced
¾ cup fresh cilantro chopped
½ to1 cup water as needed
salt to taste

Instructions

In a 4-quart or larger slow cooker, place tomatoes, tomato paste, olive oil, chili powder, chipotle chili powder, and cumin.
Add zucchini, corn, black beans, pinto beans, and poblano peppers. Stir until combined.
Cover and cook on low for 6 hours, until vegetables are tender.
Stir in cilantro. Add water until chili reaches desired consistency.
Season with salt and serve.

Notes

1½ Cups Per Serving

Tips and Tricks

Spice Level

If you prefer mild chili, reduce or skip the chipotle chili powder. For more heat, add diced jalapeños or extra chili powder.

Texture

If the chili is too thick, stir in more water at the end. If it’s too thin, remove the lid for the last 30 minutes to thicken.

Ingredient Substitutions

Beans: You can swap kidney beans for black or pinto beans if that’s what you have on hand.

Peppers: Bell peppers work well if you don’t have poblanos.

Cilantro: If you’re not a fan of cilantro, parsley is a good substitute.

How to Store and Reheat

Place leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months.

To reheat, warm on the stove over medium heat, stirring often until hot. If reheating from frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 252kcalCarbohydrates: 46gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 672mgPotassium: 1053mgFiber: 13gSugar: 7gVitamin A: 1347IUVitamin C: 61mgCalcium: 116mgIron: 4mg

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