Easy Slow Cooker Vegetarian Chilli

This is one of my hearty comfort meals I come back to again and again. It’s easy, forgiving, and somehow one of the few things my one kid will eat (the other… still working on it).

I made this without cumin and with very little tomato paste simply because I was out, and it still turned out great. I personally always add corn, and the combination of fire-roasted tomatoes and green chilli tomatoes is my not-so-secret ingredient.

Ingredients

1 tbsp butter
1 medium onion, diced
1 to 2 carrots, diced
2 to 3 stalks of celery, diced
1 red bell pepper, diced (optional)

1 tbsp tomato paste
1 tbsp chilli powder
1 tsp garlic powder (I use a smoked one, or add fresh garlic instead)
2 tsp smoked paprika
1 tsp dried oregano
1 tsp cumin
1 tsp cocoa powder
1 tsp salt to start
½ tsp black pepper
Pinch cayenne or red pepper flakes if you want a little heat

1 can fire-roasted diced tomatoes (796 ml / 28 oz)
1 can green chilli diced tomatoes (398 ml / 14 oz)

2 cans beans, drained and rinsed (black, kidney, or whatever you have)
1.5 to 2 cups vegetable broth 

Optional Add-Ins

1 cup corn (I always add this)
1 diced zucchini
Pumpkin puree (optional, trust me on this one and give it a try)

Instructions:

Start by cooking your base in butter. Oil works too if you prefer.
In a pan over medium heat, melt the butter and cook the onion, carrots, celery, and bell pepper until soft. If you’re using fresh garlic, add it right at the end and cook for about 30 seconds. Transfer to the slow cooker.

If I have time, I’ll deglaze the pan with the broth; other times I just throw it in the slow cooker.

Add the tomatoes, then stir the tomato paste and spices into the broth. Transfer everything to the slow cooker.

Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

Near the end of cooking, add the beans and corn and let everything heat through.

Taste and adjust salt. Let it sit about 10 minutes before serving so it thickens slightly.

If it looks thinner than you like, remove the lid for the last 30 minutes.  

Optional toppings:

Fresh lime Juice
Avocado
Cheddar
Sour cream or Greek yogurt
Green onions
Tortilla chips
Hot sauce (love Valentina)

One small tip: chilli often needs a bit more salt at the end than you think, so taste before serving.

Servings:
Makes 4 real-size servings or 6 smaller servings.

Approximate nutrition (per serving, based on 4 servings):
Calories: ~350–400
Protein: ~15–18 g
Fibre: ~14–18 g

This is filling, guilt-free comfort food that freezes well, too.