Warm, filling, and loaded with hearty vegetables and beans, this slow cooker chili is the perfect one-pot meal for busy weeknights or cozy weekends. The gentle, low-heat cook time allows the flavors to meld together beautifully, resulting in a chili that’s as comforting as it is satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (or chipotle powder for extra smokiness)
- 1 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup vegetable broth (or water)
Instructions
Start by warming the olive oil in a skillet over medium heat. Sauté the diced onion and bell peppers for about five minutes, or until they begin to soften. Stir in the minced garlic, cooking for another minute to release its fragrance.
Next, transfer the sautéed vegetables into your slow cooker. Add the chili powder, cumin, smoked paprika, and salt. Stir to coat the veggies in the spices, then pour in the diced tomatoes, black beans, kidney beans, and vegetable broth. Mix everything well to ensure the flavors combine evenly.
Cover the slow cooker and set it to low heat. Let the chili cook for six to eight hours, or until the vegetables are tender and the flavors are delightfully merged. Give it a taste near the end, adjusting the seasonings with an extra pinch of salt, if desired. Serve the chili hot with your favorite toppings—think sliced jalapeños, fresh cilantro, shredded cheese, or a spoonful of sour cream.
This smoky and satisfying chili is a great option for plant-based eaters or anyone looking for a comforting, nourishing meal that’s high in protein and fiber. The slow cooker locks in flavor and keeps prep to a minimum, making it ideal for busy families, meal-prepping enthusiasts, or simply anyone wanting a warm bowl of goodness at the end of a long day. You can easily vary the heat level through your choice of spices or add extra veggies like zucchini and corn. With its hearty texture and smoky-sweet undertones, this dish promises to become a staple in your cozy-meal rotation.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.