This Slow Cooker Smoky Vegetarian Chili with Walnuts comes together in minutes for an easy, healthy vegetarian meal packed with fiber and protein. Make it in the morning and come home to a delicious pot of chili after work!
Who’s ready to throw a bunch of yummies in the slow cooker and call it a day? And call it a MEAL?!
This chili was birthed out of my sheer lack of desire to sauté an onion. To stand over a pot. To be completely and totally lazy but also genius because this dinner is easy peasy pumpkin squeezy.
I shared a sneak peak of this recipe in the newsletter I sent out yesterday along with some cute shoes I have my eye on for Spring. (P.S. I also ordered these adorable pointy black booties yesterday since they’re 50% off and got rave reviews!) You can sign up for the newsletter on the right sidebar of the blog by entering your email and clicking subscribe.
Back to the heaven-sent chili. It’s savory and smoky and SUPREMELY delish with meaty mushrooms, walnuts, and a fabulous spice profile. I’ve been putting chipotle peppers in adobo sauce in my chili for a couple years now because they add a whole other level of flavor. Deep, spicy, smoky flavor.
Be sure to remove the seeds, which can be a little difficult so don’t fret if you need to rinse them under a water a bit to get them off. The more seeds, the more spice.
If you don’t have the patience to wait 8 hours for this here chili to cook to perfection, you can also make it on the stove per the recipe instructions. The longer you simmer it, the more flavorful it’ll be.
While you wait, make cornbread of course! This recipe is my favorite ever but I modify a few things, including not heating up the flax mixture. I also swap the all purpose for whole wheat flour, the canola for avocado oil, the soy milk for almond milk, and I bake it in a pre-heated cast iron skillet with a tablespoon of oil swirled around for 18 minutes. Total perfection.
That’s all I’ve got for you lovely folks today! I hope you’re as obsessed with this chili as I am. FYI, I love the addition of walnuts here but you can most certainly leave them out if you’re not a fan and it’ll still be scrumptious.
Cheers to chili!
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 8 oz sliced mushrooms
- 1 cup roasted corn kernels (can sub regular corn)
- 3 chipotle peppers in adobo, de-seeded and chopped
- ½ cup walnut halves, finely chopped
- 2-15oz cans fire roasted tomatoes
- 3-15oz cans beans, drained and rinsed (I used black, pinto, and kidney beans)
- 1 cup vegetable broth
- 2 tsp oregano
- 1 tbsp cumin
- 1½ tbsp chili powder
- 1 tsp smoked paprika
- 1½ tsp salt (more to taste)
- 1 tbsp lime juice
- Place all ingredients except lime juice in a slow cooker and stir to combine.
- Cook on low for 8 hours. Stir in lime juice and season to taste with salt. Serve hot with your favorite toppings like tortilla chips or cornbread!
- To make on the stove instead, sauté onions, garlic, pepper, and mushrooms in a dutch oven or pot until softened. Add the rest of the ingredients except lime juice, bring to a boil, and then simmer on low heat (covered) for 30 minutes to an hour. Stir in lime and salt to taste at the end.