Vegetarian Chili Slow Cooker Recipe

Black, kidney, or pinto are thought to be the best beans for chili, but this chili recipe includes chickpeas for a unique twist on a vegetarian favorite.

Prep Time
< 30 minutes
Cook Time
4+ hours
Servings
4
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 tablespoons minced jalapeño pepper
  • 1 clove garlic, minced
  • 1 can (about 28 ounces) reduced-sodium stewed tomatoes
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 can (about 15 ounces) chickpeas, rinsed and drained
  • ½ cup frozen corn
  • ¼ cup tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • ¼ teaspoon black pepper
Instructions:
  1. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, jalapeño pepper and garlic; cook and stir for 5 minutes.
  2. Put onion mixture in Crockpot™ Slow Cooker using a slotted spoon.
  3. Add tomatoes, beans, chickpeas, corn, tomato paste, sugar, cumin, basil, chili powder and black pepper; stir to blend.
  4. Cover and cook on LOW for 4 to 5 hours.
  5. Serve hot, and enjoy!
Soups And Stews
American
Vegetable
Slow Cooker