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Slow Cooker Skinny Vegetarian Chili

This Slow Cooker Skinny Vegetarian Chili is a hearty, wholesome dish packed with beans, vegetables, and bold spices. It’s rich, satisfying, and full of flavor while staying light and nutritious, making it a perfect go-to meal for healthy comfort food lovers.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 8

Ingredients

  • 2 15 oz cans kidney beans, drained
  • 1 15 oz can black beans, drained
  • 2 14.5 oz cans fire-roasted diced tomatoes
  • 1 cup vegetable broth
  • 1 cup frozen or canned corn
  • 3 cloves garlic minced
  • 1/2 sweet onion chopped
  • 1 red bell pepper chopped
  • 3 –4 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt more to taste
  • 1/2 teaspoon black pepper more to taste

Optional Toppings:

  • Avocado
  • Cilantro
  • Cheese
  • Sour cream
  • Tortilla chips

Instructions

  • Add the kidney beans, black beans, diced tomatoes, vegetable broth, and corn to the slow cooker.
  • Add the garlic, onion, and red bell pepper.
  • Sprinkle in the chili powder, cayenne pepper, oregano, brown sugar, salt, and black pepper.
  • Stir everything together until well combined.
  • Cover and cook on high for 4 hours or low for 8 hours.
  • Taste and adjust seasoning as needed.
  • Serve hot with your favorite toppings.

Notes

Start with less chili powder and add more to taste.
Add extra vegetables like zucchini or carrots for variety.
Use fresh corn when in season for extra sweetness.
Add a splash of lime juice for brightness before serving.
Store leftovers in the fridge for up to 5 days.
Freeze portions for easy meals later.
Stir occasionally if you are home during cooking.
Serve with rice or bread to make it more filling.