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Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

  • Prep Time: 20 minutes
  • Total Time: 6 1/2 hours, , plus overnight soaking time
  • Yield: 4 quarts. 6 to 8 servings


  • 2 cups de Puy lentils
  • 1 cup dried pink or pinto beans, soaked overnight
  • 1 cup dried cream peas or small white beans, such as navy beans or crowder peas, soaked overnight
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons hot paprika
  • 1 teaspoon cayenne
  • 3/4 teaspoon dried Mexican or regular oregano, crumbled between your fingers
  • 1/4 teaspoon ground cinnamon
  • 1 head of garlic, minced
  • 2 cups small-diced yellow onion
  • 1 cup small-diced red bell pepper
  • 1 cup small-diced yellow bell pepper
  • 1 cup small-diced poblano chile
  • One 14.5 ounce can petite diced tomatoes, with juice
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chipotle sauce (such as La Morena Home Made Style Chipotle Sauce)
  • 8 cups vegetable stock or canned low-sodium vegetable broth
  • 1 tablespoon kosher salt, or to taste
  • 1 teaspoon hot sauce, or to taste
  • 1/4 teaspoon crushed red pepper
  • Grated cheddar cheese, for serving
  • Sour cream or yogurt, for serving
  • Sliced green onion, for serving
  • Chopped fresh cilantro leaves, for serving


  • Add lentils, pink beans, cream peas, chili powder, cumin, paprika, cayenne, oregano, cinnamon, garlic, onion, bell peppers, poblano, tomatoes, wine, tomato paste, chipotle sauce, stock, and salt to the crock of a 6-quart slow cooker. Cover and cook on high for 3 hours. Continue to cook for 2 to 3 hours longer, or until the beans are tender and almost creamy. Season the chili with the hot sauce and crushed red pepper before serving.

  • Serve the chili in bowls, garnished with the grated cheddar, sour cream, green onion and cilantro.

Recipe Details