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 Board-Certified Specialist in Oncology Nutrition and senior clinical nutritionist for Dana-Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston. Stacy created and serves as project manager and lead writer for Nutrition Services content on the award-winning, Dana-Farber website and affiliated Nutrition app. Her app and cancer video series have been featured in popular press and industry magazines. Stacy is regularly featured in TV, radio, podcasts, documentary films and print media. Stacy teaches nutrition at Simmons College. She co-founded her private practice, Wellness Guides, LLC and works as a nutrition consultant and advisor for numerous businesses and non-profit organizations in the health, wellness, food and technology spaces.  She is former Chief Wellness Officer and currently sits as an Advisor for AVA, a tech-nutrition startup leveraging artificial intelligence for meal tracking, planning & expert nutrition coaching. She is featured in Lighter, the plant-based nutrition-tech tool for meal planning. Stacy is an American College of Sports Medicine Certified Personal Trainer and Group Exercise Instructor. 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. She enjoys yoga, running, cooking and caring for her husband, sons and dogs.