Directions. Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease. Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and pepper. Sauté for about 5 minutes, until the onion is soft and translucent. Add the garlic and crumble the tofu into the pot. Add the chili powder, cumin, paprika, ancho chile powder, and cayenne. Instructions. Bloom: Add oil, cumin, chili powder, and paprika to slow cooker and set on high. Mix spices into oil. Allow spices and oil to heat while gathering the rest of the ingredients. Combine: Add the beans, green chilies, salsa verde, and vegetable stock to the pot. Saute for around 5 minutes or until the onion starts to become translucent. Add the rest of the ingredients but the beans and bring to a boil over medium/high heat. Once boiling, turn chili down to low and cover. Let simmer for around 15 minutes or until the sweet potatoes are easily pierced with a fork. Slow-Cooker Vegetarian Chili. Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Directions. In a 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato. Cover and cook until the sweet potatoes are tender, and the chili has thickened, on low for 8-10 hours. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through. Season generously with sea salt. 2 15-ounce cans of beans, 2 cups frozen corn, Sea salt. For Stovetop In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom bnhu.