This Slow Cooker Vegetarian Chili is the kind of cozy, hands-off meal that makes weeknights easier and weekends more comforting. It's hearty, filling, and packed with beans, vegetables, and a bold tomato base.
Table Of Contents
If you're looking for a meatless crockpot chili recipe that requires minimal prep and delivers big flavor, this one checks all the boxes. Just toss everything into the slow cooker and let it slowly simmer while you go about the day.
With just a hint of spice, it's family-friendly and great for kids but easy to customizer and make spicier if desired. Our Instant Pot beef chili and slow cooker turkey chili recipes are also hearty dinners that don't bring too much heat and are simple to prepare and cook. White chicken chili made in the crockpot and white chicken chili made in the pressure cooker are 2 more of favorites!
Why You'll Love This Slow Cooker Chili
- Easy dump-and-go recipe with only 10 minutes of prep!
- Meatless and filling, thanks to beans and vegetables.
- Not very spicy, but easy to adjust.
- Perfect for meal prep and leftovers, as the flavor gets better the next day.
Ingredients
- Onion: sweet or white onion work best.
- Garlic: Adjust to taste if you love garlic.
- Bell pepper: one bell pepper equals about 1¼ cups diced. Red, yellow, or orange peppers provide the best flavor.
- Tomato: one vine-ripe tomato equals about ¾ cup diced. Roma or beefsteak tomatoes also work.
- Carrots: two carrots, diced, equal about 1 cup.
- Beans: light or dark kidney beans and black beans.
- Corn: canned sweet corn works best, but frozen corn can be used without adjusting cook time.
- Tomato sauce
- Vegetable broth
- Seasonings: chili powder, cumin, paprika, cayenne
- Lime juice: stirred in at the end to brighten the entire dish.
How To Make Slow Cooker Vegetarian Chili
- All add ingredients except the lime juice to the slow cooker. Stir well.
- Cover and cook on HIGH for 6 hours, or until the vegetables are tender.
- Taste and adjust seasonings if desired. Stir in the lime juice.
- Serve with your favorite chili toppings, such as sliced avocado, sour cream, cheddar cheese, scallions, jalapeños, etc.
👉 Tip: Don't open the crockpot while it's cooking- this releases heat and slows cooking.
Best Toppings For Vegetarian Chili
- shredded cheese
- diced avocado
- sour cream
- fresh cilantro
- scallions
Chef's Tips
Chili is always better when it sits overnight (and it's even better after a few days!), so it's a great dish for preparing in advance, freezing for later on or using for meal prep.
How To Store
Store leftovers in an airtight container in the refrigerator for 5-6 days. The liquid will continue to absorb over time. Chili can be frozen for up to 6 months for optimal quality. Reheat in the microwave or on the stovetop until warmed through.
Recipe FAQs
It should have some liquid when finished cooking. As it sits, the beans and vegetables absorb more liquid, making it thicker over time.
To make it spicy, add more cayenne, diced hot peppers or red pepper flakes.
Yes. For best texture and flavor, it's recommended to drain and rinse all beans before adding them to the crockpot.
Recipe
Slow Cooker Vegetarian Chili
Equipment
- 6-8 quart slow cooker
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 1 large bell pepper diced
- 1 large tomato diced
- 2 large carrots diced
- 30 oz kidney beans 2 cans
- 15 oz black beans 1 can
- 15 oz sweet corn 1 can
- 3 cups plain tomato sauce
- 1 ½ cups vegetable broth
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne powder
- 2 teaspoon lime juice
Instructions
- All add ingredients except the lime juice to the slow cooker. Stir well.
- Cover and cook on HIGH for 6 hours, or until the vegetables are tender.
- Taste and adjust seasonings if desired. Stir in the lime juice.
- Serve with your favorite chili toppings, such as sliced avocado, sour cream, cheddar cheese, scallions, jalapeños, etc.
Notes
Nutrition
Comments
No Comments