Recipe: Slow Cooker Vegetarian Chili

Hunker down everyone. The weather has changed it’s gotten a lot colder around here.  It’s the perfect time to dig out those warm, comfort type foods to keep the chill at bay. This slow cooker vegetarian chili has a bit of kick to it and is perfect for those impending cold nights or when things are just too hectic and you need an easy dinner.


The chipotles in adobo sauce add a wonderful smoky flavour and the beans add that heartiness that we all love with chilis.  I love easy recipes and this is certainly one for the books. It can even be customized to suit your own tastes by dialing down (or up) the spice level or adding different beans. I usually add whatever I have on hand in that moment but always make sure to have corn and chickpeas


Slow Cooker Vegetarian Chili

  • 1 19 oz can pinto beans
  • 1 19 oz can black beans
  • 1 19 oz can kidney beans
  • 1 19 oz can chick peas
  • 1 12 oz can corn
  • 1 398 ml can fire roasted tomatoes
  • 1 cup salsa
  • 1 cup vegetable stock
  • 1 chipotle in adobe sauce, chopped (see tip below on how to preserve remaining chipotles)
  • 1 green pepper, diced
  • 1 small onion, diced
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp ginger
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder

Drain and rinse the beans, chick peas and corn. Place into the slow cooker. Add the fire roasted tomatoes, salsa, stock, chipotle, pepper, onion and spices. Mix until everything is incorporated. Put the slow cooker on low for 4 hours.

I love this chili over rice, but it can certainly be served on it’s own with a dollop of sour cream and chives.

How to Preserve Those Extra Chipotles

The chipotles in adobo sauce come in a small can with about 4-5 peppers. I have never used an entire can for one meal so to prevent waste, I freeze whatever remains. To preserve the remaining chipotles, divide them equally into an ice cube tray. Place one whole pepper (or dice one pepper per cube) with a bit of sauce into each cube. Place in the freezer overnight and then pop them out of the trays and store in a freezer bag in the freezer.

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