Spicy Vegetarian Slow Cooker Chili

Spicy Vegetarian Slow Cooker Chili

Chili is often loaded with meat, loads of cheese and other heavy ingredients.

Vegetarian Chili can be super tasty, healthy and an easy to prepare family favorite for busy weeknights.

Make this meal as spicy or mild as you wish by adjusting the amount of hot peppers and seeds you add.

I love knowing this meal can be used in a variety of ways as leftovers; as a warm soup on its own, enjoyed with a big green salad, as a topping for organic corn chip nachos my son loves for after-school snack, strained and used as whole grain or gluten-free burrito filling, over brown or cauliflower rice, topped with homemade guac… the possibilities are endless & delicious!

Start with 1 cup dry black beans & 1 cup dry kidney beans. Place into a dish overnight to soak beans, covering with water.

Next morning, drain and rinse, and you’re ready to prep your chili!


Drained/soaked black and kidney beans (2 cups total)

1 onion, chopped

3 cloves garlic, chopped

1 Jalapeño pepper, chopped, seeds included

1 Cherry Bomb or Cayenne pepper (or any hot pepper of your choice), chopped, seeds included

16 oz organic vegetable broth

1 red pepper, chopped

1 orange pepper, chopped

1 yellow pepper, chopped

16 oz Pomi tomato sauce

1 box (26 oz) Pomi chopped tomatoes

1 Tbsp cumin

1 Tbsp chipotle spice

2 tsp cracked red pepper flakes

2 tsp honey

pinch cinnamon (optional)

Sea salt and fresh ground black pepper to taste

Juice of one lime



  1. Wash all vegetables well.
  2. Peel and chop onion.
  3. Smash, peel and chop garlic.
  4. Remove stem then chop jalapeño and other chili peppers, adding seeds to pot as well for more spice. Limit or remove seeds to make a more mild chili.
  5. Remove stem and seeds from red, orange and yellow pepper, then chop.
  6. Add beans to slow cooker pot, then add vegetables.
  7. Next, add liquids to pot, followed by spices.
  8. Set to high heat for 6 hours, checking periodically and adding more broth as needed (or water)
  9. Taste and adjust spices as needed, going slowly.
  10. Serve over brown rice, quinoa, cauliflower rice as desired.
  11. Optional: Top with organic cheese, sour cream, avocado slices, guacamole or even salsa for more spiciness!
  12. Enjoy!!! Freeze leftovers for fast weeknight meals.
Stacy Kennedy, MPH, RD, CSO, LDN is a senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.