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slow cooker vegetarian chili in a bowl topped with sour cream, cheese and onion

Smoky White Bean Vegetarian Chili (Slow Cooker)

5 from 3 votes
This vegetarian chili in the slow cooker is anything but boring! It's packed with vibrant veggies, white beans and bold spices with sweet and smoky flavors.
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Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Servings: 6
Author: Molly Thompson

INGREDIENTS

  • 4 carrots peeled and diced small
  • 1 red bell pepper diced small
  • 2 cans white beans drained and rinsed
  • 28 ounce crushed tomato
  • 4 oz diced green chilis
  • 4 tablespoons tomato paste
  • 1 tablespoon chipotle in adobo sauce from the can
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 cups vegetable broth

INSTRUCTIONS

  • Add all of the ingredients to a large slow cooker and mix well until it's combined and all of the tomato paste is blended.
  • Close the lid and cook on high for 6 hours or on low for 8 hours. Serve warm with your favorite toppings

Notes

*Nutrition information does not include toppings
What to do with leftover chipotles in adobo: make chicken tinga or chipotle honey vinaigrette.
How to freeze: Add all of the ingredients to a freezer bag and freeze flat until solid. Stand upright in the freezer to save space. Thaw overnight in the fridge and follow slow cooker instructions. You could also freeze cooked chili and warm in the microwave or over the stove.

Nutrition

Serving: 1bowl | Calories: 164kcal | Carbohydrates: 31.7g | Protein: 7.8g | Fat: 2g | Cholesterol: 0mg | Sodium: 724mg | Fiber: 9.2g | Sugar: 11.1g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!