Slow Cooker Smoky Vegetarian Chili With Walnuts

Who’s ready to throw a bunch of yummies in the slow cooker and call it a day? And call it a MEAL?! If you’ve tried my beloved Sweet Potato Chili, you know your girl knows how to make a delish one pot wonder. 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.

How to Make Meaty Vegetarian Chili

Back to the heaven-sent chili. It’s savory and smoky and SUPREMELY delish with a double whammy of 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.

The Perfect Cornbread Complement

While you wait, make cornbread of course! This recipe is my favorite ever for butter, crispy and moist vegan cornbread that’ll please the whole fam. You can leave out the jalapeños if you prefer. 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. If you loved this slow cooker vegetarian chili, please give it a thumbs up by leaving a 5star rating and/or comment! I hope you adore it as much as I do.