Veggie chili

Veggie chili

Feb 12 2021


4 hours

Serves 5

I love a good hearty chili when the weather is cold. I was craving one today but was missing some ingredients, so I improvised a bit and it turned out absolutely delicious. So I thought I would share! I am doing it in the slow cooker so it really gets a deep flavor and plus I don't have to stand next to it and mix it all the time, really easy!


  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 purple onion, peeled and sliced
  • 4 garlic cloves, minced
  • 1 red bell pepper
  • 2 cans of black beans
  • 1 can of white bean ( this is what I had left but feel free to use kidney or pinto or navy beans)
  • 1 24 oz jar of tomato sauce
  • 1 tsp of smoked paprika
  • 2 tsp of cumin
  • 1 tsp of chili powder
  • 1 tsp of oregano
  • 2 tbsp of tomato paste
  • 1 tsp of each salt and pepper
  • 1/3 cup of chopped cilantro
  • Toppings: sour cream, tortilla chips, cheese, avocado, green onions


Peel, chop and cut the veggies. Drain and rinse the beans.

Combine all the ingredients (except cilantro and toppings) in your slow cooker and cook on low for 4 to 6 hours.

When ready, taste and adapt seasoning, chop the cilantro and sprinkle on top. Serve and add any delicious toppings.

I love having some leftover for the next day and eat it on top of a baked sweet potato!

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