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Vegetarian Chili

This is an easy and robust vegetarian chili prepared in a slow cooker, perfect for a hands-off meal. It features a medley of beans, fresh vegetables, and aromatic spices, with couscous added at the end for texture. The dish is finished with Monterey Jack cheese and fresh cilantro, offering a hearty and flavorful experience.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3147.2 kcal

Equipment

  • 1 Slow Cooker
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Colander For rinsing beans
  • 1 Ladle For serving

Ingredients
  

Main

  • 1 28-ounce can diced tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can white (cannellini) beans, rinsed and drained
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 cup frozen baby lima beans or regular lima beans
  • 1 cup chopped onion
  • 1 green bell pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 tablespoon minced pickled jalapeno from can or jar
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano or regular oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 to 2 teaspoons hot sauce
  • 1/3 cup couscous
  • 1/2 cup shredded Monterey jack cheese
  • 1/3 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper

Instructions
 

  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
  • Just before serving, top each serving with shredded cheese and cilantro.

Notes

1. For a deeper flavor, consider briefly sautéing the chopped onion, bell pepper, and garlic in a separate pan with a touch of olive oil before adding them to the slow cooker. This caramelizes the aromatics, building a more complex base. 2. Adjust the amount of pickled jalapeño and hot sauce to your desired spice level. Taste and add gradually. 3. The timing for adding couscous is critical; adding it too early will result in a mushy texture. Cook until just tender, as specified. 4. Fresh cilantro and shredded Monterey Jack cheese are not just garnishes; they provide essential fresh notes and creaminess that balance the chili's richness. Don't skip them!