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Slow Cooker Vegetarian Chili with Coffee Panna Cotta

moka coffee pot
This bold, rich slow cooker vegetarian chili simmers in spices and sass, finished off with a creamy, plant-based coffee panna cotta dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 320 kcal

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.