Vegetarian Slow Cooker Chili with Roasted Vegetables
This vegetarian chili is made by slow-cooking a mix of roasted vegetables, beans, tomatoes, and spices until tender and flavorful. The dish develops a hearty, thick consistency with a rich, smoky aroma, showcasing chunky vegetables and a deep, spiced broth. The final appearance is a vibrant, thick stew with a slightly runny texture perfect for serving with toppings.
Equipment
- Oven
- Slow Cooker
Ingredients
- 2 bell peppers red bell peppers deseeded and chopped
- 2 carrots large carrots peeled and sliced
- 1 onion yellow onion cut into wedges
- 3 cloves garlic cloves minced
- 1 can (14 oz) diced tomatoes with juice
- 1 can (15 oz) cannellini beans drained and rinsed
- 2 tablespoons olive oil for roasting and sautéing
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C), then toss the chopped bell peppers, carrots, and onion with olive oil and a pinch of salt. Spread them out on a baking sheet and roast for about 20-25 minutes until they are tender and slightly caramelized, filling the kitchen with sweet, smoky aromas.
- 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, making your kitchen smell inviting.
- Add the roasted vegetables from the oven into the skillet with the garlic. Stir gently to coat everything with the fragrant oil and cook for another 5 minutes to allow flavors to meld.
- Pour in the diced tomatoes along with their juice, then sprinkle in smoked paprika, cumin, salt, and pepper. Stir well and let this mixture simmer for about 10 minutes, allowing the flavors to deepen and the broth to thicken slightly.
- Transfer the vegetable and tomato mixture to the slow cooker. Add drained and rinsed cannellini beans, then stir everything together. Cover and cook on low for 4-6 hours until the vegetables are soft, and the flavors are fully developed.
- Once cooked, give the chili a gentle stir and taste for seasoning adjustments—add more salt, pepper, or spices if needed. Serve hot, optionally garnished with fresh herbs or a squeeze of lime.
Notes
Feel free to customize this chili with your favorite toppings like shredded cheese, avocado, or sour cream. For extra smokiness, sprinkle a little more smoked paprika just before serving.