Who knew beans, tomatoes, and a slow cooker could team up and make you feel like a domestic goddess with a smug Pinterest board? This vegetarian chili simmers itself to spicy perfection while you do literally anything else—including texting people back or not. It’s hearty, loaded, and hotter than your high school crush with a beard. And for dessert? Coffee panna cotta. It’s fancy, dairy-free, and vibing like a creamy little espresso hug. If your dinner doesn’t come with sass, soul, and slow-cooked spice—what are we even doing here, ladies?
Slow Cooker Vegetarian Chili with Coffee Panna Cotta
This bold, rich slow cooker vegetarian chili simmers in spices and sass, finished off with a creamy, plant-based coffee panna cotta dessert.
Ingredients
Vegetarian Chili:
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 zucchini diced
- 1 can black beans 15 oz, rinsed
- 1 can kidney beans 15 oz, drained
- 1 can diced tomatoes 14.5 oz
- 1/4 cup tomato paste
- 1 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: fresh cilantro lime wedges for serving
Coffee Panna Cotta:
- 1 1/2 cups almond milk
- 1/2 cup brewed espresso or strong coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Shaved dark chocolate optional garnish
Instructions
Chili Steps:
- Heat olive oil in a skillet, sauté onion and garlic until they stop judging you—about 5 minutes.
- Toss in bell pepper and zucchini, cook until slightly tender (another 3 minutes).
- Dump everything into the slow cooker: beans, tomatoes, tomato paste, broth, and spices.
- Stir like a witch with a cauldron and cover.
- Cook on low for 6 hours. Your house will smell divine.
- Serve hot, topped with cilantro, lime, or sass.
Coffee Panna Cotta Steps:
- Whisk almond milk, coffee, maple syrup, and vanilla in a saucepan.
- Sprinkle in agar-agar, stir like you’re in a baking competition.
- Bring to a boil, then simmer for 2 minutes.
- Pour into ramekins and chill for 2 hours.
- Garnish with chocolate, or keep it plain and mysterious.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 11g
Vitamins and Minerals Present (Per Serving)
- Iron: 24%
- Calcium: 27%
- Vitamin C: 16%
- Magnesium: 18%
- Potassium: 14%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a splash of lime juice before serving for that “I know what I’m doing” vibe.
- Toss in corn or sweet potatoes if you’re feeling wild and harvesty.
- Let the chili sit overnight for next-level flavor (like revenge, it gets better with time).
- Swap almond milk for coconut milk if you’re feeling extra indulgent.
- Top panna cotta with a drizzle of espresso syrup—yes, you’re that fancy now.
