Monday, April 25, 2011

Meatless Monday: Slow-Cooker Vegetarian Chili with Roasted Corn

Slow-Cooker Vegetarian Chili with Roasted Corn
If you follow my blog, then you know that I love my slow-cooker.

It's any domestic divas best friend for life. It's inexpensive to buy (many costing only around $30) and simple to use. Just toss a bunch of ingredients in there in the morning, and by dinner time you have a fabulous dinner waiting for you. Who can argue with that?

In fact, when my cupboard is running low, and I need to throw a yummy and healthy dinner together, vegetarian chili is one of my staple recipes. Most of the ingredients for this chili are found in my (1) cupboard (canned beans, broth, canned tomatoes, chili powder, cumin, cocoa powder, cinnamon); (2) pantry (onions, garlic); or (3) freezer (roasted corn). However, from the flavor this recipe packs, you'd never know that it was a last minute throw together dish.

Even better, it's super duper healthy with no added fats, tons of fiber, nutrients, and vitamins. I serve it up with brown rice or homemade cornbread for the perfect meal. Who knows? With my car in the shop and the farmers market off the menu due to lack of transportation, maybe I'll make this for dinner again tonight.

Serve with Domestic Divas Honey Cornbread or Brown Rice

Slow-Cooker Chili with Roasted Corn
Serves 4-6 people
Prep time: 20 minutes; Cooking time: 4 hours
vegan; gluten-free
Print Recipe

  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • kosher salt and black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 1/2 cups frozen corn (preferably roasted)
for garnishing (optional)
cilantro, sour cream, sliced scallions, sliced radishes, tortilla chips 

  1. In a 4- to 6-quart slow cooker, combine the onion, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. 
  2. Add the tomatoes (and their liquid), beans, frozen corn, and 1 cup water.
  3. Cover and cook until the onions are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  4. Serve the chili with the cilantro, sour cream, scallions, radishes, and tortilla chips. Enjoy!
Source for Ingredients
  • organic onions and organic garlic from West Hollywood Farmers Market
  • chili powder, organic ground cumin, and organic ground cinnamon from Whole Foods
  • frozen roasted corn, organic fire roasted tomatoes, organic white kidney beans, organic black beans, and organic cilantro from Trader Joe's
  • cocoa powder from Surfas


  1. I love vegetarian chili! I'm a fellow Camp Blogaway camper. I figured I’d calm my nerves by saying hello to everyone online before this weekend, though it just seems to be getting me more excited (hence the 1:45am comment!) I’m looking forward to meeting you :)

    ~Danni with LambAround

  2. Thanks! Looking forward to meeting you, too. It should be a really fun weekend. xoxo

  3. I love chili and probably make it at least once a month, even during the summer! (Gotta love those one-pot meals!) This looks delicious and would be a nice change from my regular recipe. Thanks for the inspiration, and it was great meeting you this weekend!

  4. It was lovely meeting you and spending the weekend with you. I love chili, too! It's so easy, and yummy, and healthy. Can't wait to keep in touch!