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Vegetarian Slow Cooker Chili with Roasted Vegetables Recipe

Vegetarian Slow Cooker Chili with Roasted Vegetables Recipe
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★★★★★

5 from 8 reviews

A hearty and flavorful Vegetarian Slow Cooker Chili made with roasted bell peppers, carrots, onion, garlic, diced tomatoes, and cannellini beans. This comforting dish is spiced with smoked paprika and cumin, slow-cooked to bring out deep, rich flavors perfect for a cozy meal.

Ingredients

Scale

Vegetables

  • 2 red bell peppers, deseeded and chopped
  • 2 large carrots, peeled and sliced
  • 1 yellow onion, cut into wedges
  • 3 garlic cloves, minced

Canned Goods

  • 1 can (14 oz) diced tomatoes with juice
  • 1 can (15 oz) cannellini beans, drained and rinsed

Oils & Spices

  • 2 tablespoons olive oil (for roasting and sautéing)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the chopped bell peppers, carrots, and onion with olive oil and a pinch of salt. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized, releasing sweet and smoky aromas.
  2. Sauté the Garlic: While the vegetables roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden, enhancing the dish’s aroma.
  3. Combine Roasted Vegetables and Garlic: Add the roasted vegetables from the oven into the skillet with the garlic. Stir gently to coat all ingredients with the fragrant oil and cook for another 5 minutes to blend the flavors well.
  4. Add Tomatoes and Spices: Pour in the diced tomatoes with their juice. Sprinkle in the smoked paprika, cumin, salt, and pepper. Stir thoroughly and let the mixture simmer for approximately 10 minutes, allowing the flavors to deepen and the liquid to thicken slightly.
  5. Transfer to Slow Cooker: Move the vegetable and tomato mixture to the slow cooker. Add the drained and rinsed cannellini beans and stir to combine everything. Cover and cook on low heat for 4-6 hours until the vegetables are soft and the flavors meld beautifully.
  6. Final Seasoning and Serve: After cooking, stir the chili gently and taste to adjust seasoning if needed—add more salt, pepper, or spices to your preference. Serve the chili hot, optionally garnished with fresh herbs like cilantro or a squeeze of lime for brightness.

Notes

  • For added heat, consider adding a pinch of cayenne pepper or chopped jalapeños during the sauté step.
  • Beans can be substituted with black beans or kidney beans if preferred.
  • This chili can be made a day ahead to allow flavors to deepen even further—reheat gently before serving.
  • Use fresh herbs like cilantro, parsley, or green onions as garnish for added freshness.
  • This recipe freezes well; store leftovers in airtight containers for up to 3 months.

Nutrition

Keywords: vegetarian chili, slow cooker chili, roasted vegetable chili, healthy chili recipe, meatless chili, slow cooker vegetarian meal, easy chili recipe

Find it online: https://foodbylina.com/vegetarian-slow-cooker-chili-with-roasted-vegetables-recipe/