Slow Cooker Vegetarian Chili

Ingredients

• 150 g (1 cup)finely chopped yellow onion
• 150 g (1 cup)red pepper, diced into 6 mm pieces (¼ inch)
• 9 g (1 tablespoon)minced garlic
• 5 g (1 teaspoon)minced jalapeño
• 8 g (1 tablespoon)chilli powder
• 4 g (2 teaspoons)ground cumin
• 2 g (1 teaspoon)smoked paprika
• 2 g (1 teaspoon)ground coriander
• 5 g (1 teaspoon)kosher salt
• 1 g (½ teaspoon)black pepper
• 0.6 g (¼ teaspoon)chipotle chilli powder
• 30 ml (2 tablespoons)olive oil
• 539 g (19 ounces)fire-roasted diced tomatoes, with their juice
• 454 g (16 ounces)tinned tomato sauce
• 425 g (15 ounces)tinned red kidney beans
• 425 g (15 ounces)tinned pinto beans
• 425 g (15 ounces)tinned black beans
• 165 g (1 cup)tinned sweetcorn kernels

Instructions

1. 1

   Rinse the beans

   Tip the beans into a colander, rinse under running water, then drain thoroughly and set aside.

2. 2

   Cook the aromatics

   Put the onion, pepper, garlic, jalapeño, chilli powder, cumin, paprika, coriander, salt, black pepper, chipotle powder and olive oil in a medium microwave-safe bowl. Stir to combine and microwave for 3 minutes. Stir again and microwave for a further 2 minutes, then set aside. Alternatively, sauté the mixture over medium-low heat for about 4 to 5 minutes, until the onions have softened.

3. 3

   Fill the cooker

   Add the fire-roasted tomatoes, tomato sauce, kidney beans, pinto beans, black beans, sweetcorn and onion-spice mixture to a 5.7-litre (6-quart) slow cooker. Stir to combine.

4. 4

   Slow cook

   Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.

5. 5

   Season and serve

   Taste the chilli and add more salt and black pepper if needed. Serve with toppings of your choice.

What is vegetarian chilli?

Chilli is a familiar American comfort-food dish built around a spiced tomato base. This meat-free version draws its substance from three kinds of beans, with sweetcorn and fire-roasted tomatoes adding variety.

The slow cooker gives the flavours time to mingle with minimal attention from the cook. A short spell of cooking the onion and spices first helps build a more rounded base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 234 calories, 11g protein, 39g carbs, 5g fat.

The beans, sweetcorn and tomatoes provide most of the carbohydrate, while the beans also supply much of the protein. Olive oil accounts for most of the fat. For a balanced plate, serve a bowl with a generous side of salad or vegetables.

The beans and tomatoes

Three beans: Kidney, pinto and black beans bring different shapes and textures to the pot. Rinse and drain them well so the chilli is not diluted by their canning liquid.

Fire-roasted tomatoes: Their cooked, smoky flavour complements the chilli spices. Keep the juice, as it belongs in the tomato base.

Build flavour before slow cooking

Onion and pepper: Heating them with the garlic, jalapeño and oil softens the onion and starts the flavour base. The microwave method uses two short bursts, with a stir between them.

Spices: Cumin, coriander, paprika and the two chilli powders bring warmth and depth. If using the alternative hob method, keep the heat at medium-low and stir so the aromatics do not catch.

Choosing the heat level

Jalapeño and chipotle: These add the chilli's sharper and smokier notes. The recipe includes both, so taste at the end before adding any extra chilli or pepper.

Salt: The beans and canned tomatoes can vary in saltiness. The method leaves the final adjustment until after cooking, which makes it easier to season to taste.

Slow cooker timing and texture

High setting: Cook for 3 to 4 hours. Low setting: Allow 5 to 6 hours.

The finished chilli should be hot throughout, with the beans tender and intact and the sauce thick enough to coat them. Slow cookers can vary, so check near the end of the stated cooking window.

Serving the chilli

Serve it hot with toppings of your choice; chopped fresh herbs, grated cheese or a spoonful of yoghurt can all work well. Keep toppings separate until serving so each person can choose what to add.

For a more substantial plate, pair a bowl with rice or bread. A fresh salad or crisp vegetables make a contrasting side.

Recipe notes & tips

• Drain the rinsed beans thoroughly before adding them to the cooker.
• Dice the pepper evenly so the pieces soften at a similar rate.
• Stir the aromatics between microwave bursts to heat them evenly.
• Use the low setting when you have time for the longer cooking window.
• Taste before serving and adjust salt and black pepper at the end.

Variations

• Extra smoky: Add a little more smoked paprika to suit your taste.
• More heat: Increase the jalapeño or chipotle chilli powder.
• Fresh finish: Top each bowl with chopped coriander leaves.
• Creamy topping: Add a spoonful of plain yoghurt when serving.
• More substantial: Serve the chilli over cooked rice.

Common mistakes to avoid

• Skipping the rinse: Rinsing and draining the beans helps keep their canning liquid out of the chilli.
• Adding dry aromatics: Cook the onion and spices as directed first to soften the onion and develop their flavour.
• Overheating the aromatics: Use medium-low heat for the hob option and stir to prevent them catching.
• Seasoning too early: Taste after slow cooking, then add salt and pepper as needed.
• Guessing the finish: Check within the stated cooking time and look for tender beans and a hot, thick sauce.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat in a saucepan over a gentle heat, stirring occasionally, or microwave until hot throughout.

Frequently asked questions