Easy Vegetarian Chili
I’ve made this easy vegetarian chili recipe countless times, and it never disappoints. It’s hearty, packed with beans, veggies, and just the right amount of spice to keep things flavorful. The best part? It’s super simple to throw together, making it perfect for busy nights or when you want something comforting without the hassle. You can customize it with your favorite toppings—think shredded cheese, sour cream, or a handful of fresh cilantro. Whether you're feeding a crowd or meal-prepping for the week, this chili is a winner every time.
Equipment
- 1 Slow Cooker (a.k.a. Crock Pot)
- 1 Can opener
- 1 Knife & cutting board
Ingredients
- 32 oz can or box of vegetable stock
- 28 oz can of crushed tomatoes
- 3 16 oz cans organic black beans
- 1 15.5 oz can of chickpeas (or 1 sweet potato peeled and cubed)
- 1 cup onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp chipotle pepper
- .5 tsp smoked paprika
- .5 cup frozen corn niblets
- salt and pepper to taste
Instructions
- Add all ingredients to crock pot, mix well.
- Cover and cook on low for 8 hours, or high on 4 hours stirring once halfway through.
- 30-45 minutes before serving, whisk the water and corn starch together very well and add to chili. Stir. (You may also use tomato paste for additional thickening)
- Uncover and cook on high for additional 30 minutes.
- Serve with toppings of choice.
Notes
This easy vegetarian chili is a hearty, flavorful dish packed with black beans, chickpeas, and smoky spices. A touch of frozen corn adds sweetness, while smoked paprika brings a warm, smoky depth. It’s simple to make, perfect for weeknight dinners, and easily customizable with your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Pro Tips:
- For a thicker chili, use tomato paste or a corn starch slurry.
- Add fresh lime juice just before serving to brighten the flavors.
- Want more heat? Toss in an extra pinch of chipotle pepper or diced jalapeños.