A delicious and hearty vegetarian chili made in the slow cooker, perfect for a cozy meal.
Heat a saucepan over medium heat and sauté the onion, bell pepper, zucchini, and celery until softened.
Ensure the vegetables are evenly chopped for consistent cooking.
In the slow cooker, combine the sautéed vegetables, beans, tomato puree, and corn.
Layer the ingredients evenly for better mixing.
Add the garlic, chili powder, cumin, parsley, oregano, basil, and cilantro to the slow cooker.
Adjust the seasoning to taste, adding more chili powder for extra heat.
Set the slow cooker to low and cook for 6 hours.
Stir occasionally if possible to ensure even cooking.
Serve the chili hot with your choice of cornbread, tortilla chips, or rice.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
