Slow Cooker Vegetarian Chili (Thick and Chunky)

My slow cooker vegetarian chili is thick, hearty, and packed with tender vegetables in a rich tomato sauce. I add the beans at the very end, so they stay creamy and whole instead of turning mushy.

My slow cooker vegetarian chili is thick, chunky, and loaded with tender vegetables and beans that hold their shape. It’s the hands-off version of my stovetop vegetarian chili, I’ve made for years. Even though my family isn’t vegetarian, we all look forward to enjoying dinner at the end of the day.

My secret is in the timing. The vegetables and spices cook low and slow in the crockpot until everything is tender and the sauce turns rich and savory. Then, I add the beans and corn at the very end. I learned in recipe testing that adding them at the start leaves you with soft, broken-down beans by dinnertime. Stirred in for the last few minutes, they stay creamy and whole.

There’s no broth, water, or sautéing in my recipe. Two cans of whole tomatoes, crushed right in the slow cooker, supply all the liquid, so the chili turns out hearty instead of soupy. A whole tablespoon of sugar mellows the tomatoes’ acidity and mimics the sweet depth of caramelized onions without ever turning on the stove. Pile on sour cream, cheddar, and avocado, and dinner’s done.

Pro tip: Adjust the heat to taste. For a mild chili that kids will happily eat, use 1 tablespoon of chili powder. For more kick, go up to 2 tablespoons, or add a diced jalapeño with the other vegetables at the start. Red chili flakes or a pinch of cayenne work too. Stir those in at the end, a little at a time, since you can always add heat but can’t take it away.

What to serve with slow cooker vegetarian chili

My favorite partner for a big bowl of chili is something warm and golden for dunking. These zucchini cornbread muffins are tender and cheesy, with a drizzle of chili honey butter that plays perfectly against the rich tomato sauce.

For a heartier dinner, spoon the chili over fluffy white rice or a split baked potato. If you want something fresh on the side, a crisp green salad with a bright lime vinaigrette cuts through the richness. And if you’re feeding a crowd, set out a big bowl of tortilla chips so everyone can scoop.

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Watch how to make this chili

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Slow Cooker Vegetarian Chili (Thick and Chunky)

Prep: 20 minutes mins

Cook: 6 hours hrs

Total: 5 hours hrs 20 minutes mins

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This thick, chunky vegetarian chili practically makes itself. Crush the tomatoes right in the slow cooker, let the vegetables simmer, then stir in the beans and corn at the end so they hold their shape.

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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 yellow onion (diced)
• ▢ 4 cloves garlic (finely minced)
• ▢ 1-2 tablespoons chili powder (more will be spicier)
• ▢ 2 tablespoons cumin
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon EACH: oregano and sea salt
• ▢ A pinch of chili flakes (optional)
• ▢ 2 15-ounce cans of beans (drained and rinsed – I 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, sugar, oregano, salt, and chili flakes, and stir well. Cover and cook in the 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 yellow onion, 4 cloves garlic, 1-2 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon sugar, 1 teaspoon EACH: oregano and sea salt, A pinch of chili flakes
  
• Stir in the beans and corn, cover, and cook on high for 10-15 minutes, until heated 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

How do I store leftover vegetarian chili? Leftovers store and freeze well, making this ideal for a week of meal prep. 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 reheating

Nutrition

Serving: 1 serving, Calories: 349kcal (17%), Carbohydrates: 72g (24%), Protein: 17g (34%), Fat: 2g (3%), Saturated Fat: 0.4g (3%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 802mg (35%), Potassium: 1485mg (42%), Fiber: 22g (92%), Sugar: 13g (14%), Vitamin A: 5445IU (109%), Vitamin C: 83mg (101%), Calcium: 227mg (23%), Iron: 8mg (44%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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