Slow Cooker Vegetarian Chili Recipe
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This slow cooker vegetarian chili is the ultimate set-it-and-forget-it dinner. Throw some pantry staples into your crockpot, walk away, and come back to a delicious, rich, and flavor-packed dinner full of perfectly seasoned vegetables and beans. It's minimal effort for maximum flavor.
For more delicious vegetarian chili recipes, try this sweet potato chili or black bean and corn chili!
Why this slow cooker vegetarian chili is a must-make
Hey friends! Have you got a busy week ahead? Just craving something delicious? Or need to feed a crowd? This slow cooker chili will come to your rescue no matter what your week looks like.
There are times where we relish the process of making something fancy in the kitchen, and times when we want to click our fingers and conjure a hearty, flavorful meal with no effort. This slow cooker vegetarian chili is my solution for when I want taste, without the time in the kitchen.
I based this recipe on my easy vegetarian chili recipe. And while that one is easy, as the name suggests, this slow cooker version is even easier.
Why this slow cooker vegetarian chili is a must-make dish:
- Nourishing: With a base of tomatoes celery, peppers, carrots, onion, and garlic, this veggie chili is boosted with nutrient-rich and tasty beans. That's plenty of minerals and vitamins to keep you vibrant, energized, and feeling good.
- Taste: All that goodness is perfectly seasoned with a blend of chili powder, cumin, oregano, salt, and chili flakes. I like to add a little sweet pinch of coconut sugar to balance the flavor profile to perfection.
- Ease:Ā Making this vegetarian chili in a slow cooker saves a lot of time Just dump everything into your crockpot, turn the dial, and come back to a homemade meal.
- Super versatile: This is the vegetarian chili I make 99% of the time. But sometimes I throw in different veggies or switch up the beans and it always turns out delicious. Whether you use a red or yellow onion, a green or red bell pepper, add some mushrooms or whatever's in the fridge, the flavors all meld together beautifully.
- Crowd-pleaser: Even though my family and I eat everything, it's really nice to have a recipe to make when we have friends and family who are gluten-free, vegetarian, or vegan come and visit. This slow cooker vegetarian chili is a super easy recipe to serve at a gathering where there are multiple dietary requirements.
Adding the beans at the beginning, or the end?Ā
I've experimented with adding the beans at the beginning, and at the end. I lean towards adding them at the end of the cooking process. Why? Well, tossing them in from the get-go can lead to softer beans that lose their texture, and sometimes split. But, (confession time!), some days I get too busy to think about opening a can, or just feel lazy.Ā On those days, when even opening a can feels like a ānope', we just add it at the start and it still tastes super delicious. This chili really is a foolproof and adaptable recipe!
Frequently asked questions
If you don't find the answer you're looking for, ask in the comments below! I'll get back to you as soon as possible.
Is this a vegan chili recipe?
Yes, this slow cooker chili recipe is totally vegan. There is no need to make any substitutions!
What toppings can I add?
This vegetarian slow cooker chili tastes great as it is, but a few ingredients to top it off can really compliment the flavors and make it fun. I like some grated cheddar cheese, green onions, tortilla chips, corn chips, diced avocado, fresh cilantro, a squeeze of lime juice, or a dollop of sour cream or yogurt!
How do I store leftover vegetarian chili?
Leftovers store and freeze well, making this ideal for meal prep for a week of healthy lunches! Store leftovers in the refrigerator for up to 4-5 days in an airtight container or in the freezer for up to three months in a freezer-proof container. Thaw it in the fridge a day before you plan to reheat it.
What beans should I use?
I like to use red kidney beans that I rinse and drain. You can also use black beans, pinto beans, or a mix of beans! But this recipe is versatile, so it'll taste amazing with any canned beans you have in your pantry.
Can I adjust the spice level of the vegetarian slow cooker chili?
You can! If you want a milder vegetarian chili, lessen the amount of chili powder you use. If you like a good kick, you can add more chili powder or add some jalapeƱo, red chili flakes, or cayenne pepper.
Watch how to make this chili
Slow Cooker Vegetarian Chili Recipe
Ingredients
- 2 28-ounce cans of whole tomatoes and their juice
- 3 stalks celery (diced)
- 2 bell peppers (diced)
- 2 medium carrots (diced)
- 1 large onion (diced)
- 4 cloves garlic (finely minced)
- 1-2 tablespoons chili powder (more will be spicier)
- 2 tablespoons cumin
- 1 tablespoon coconut sugar (can sub brown sugar)
- 1 teaspoon EACH: oregano and sea salt
- A pinch of chili flakes (optional)
- 2 15-ounce cans of beans (drained and rinsed ā we like to use red kidney beans)
- 2 cups frozen corn (you could use fresh but frozen is easy and works great)
- Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
Instructions
- Empty the cans of tomatoes into your slow cooker and use a potato masher to roughly chop them up.2 28-ounce cans of whole tomatoes and their juice
- Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, coconut sugar, oregano, salt, and chili flakes and stir well. Cover and turn on your slow cooker for 5-6 hours on high or 8-10 hours on low.3 stalks celery, 2 bell peppers, 2 medium carrots, 1 large onion, 4 cloves garlic, 1-2 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon coconut sugar, 1 teaspoon EACH: oregano and sea salt, A pinch of chili flakes
- Stir in the beans and corn and let them sit for 10 minutes to warm through. Season to taste with sea salt.2 15-ounce cans of beans, 2 cups frozen corn
- Serve the slow cooker vegetarian chili in a bowl with any or all of the optional toppings.Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our vegetarian recipes!
This recipe is delicious! Ā Simple to make, freezes well – I portioned mine out for myself to eat and froze some/ate some fresh. Ā It is delicious both ways! Ā I’m making another batch today. Ā
Do you prefer using a brown or red onion for this recipe?
I usually use a brown onion, but red will work, too.