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.
Hey friends! Got a busy week ahead, craving something cozy, or need an easy way to feed a crowd? This slow cooker vegetarian chili has your back. It’s the recipe I reach for when I want a hearty, flavorful meal without spending much time in the kitchen.
I love cooking something fancy now and then, but there are plenty of days when I want dinner to magically make itself. That’s where this chili comes in. It’s based on my easy vegetarian chili , but this slow-cooker version is even simpler. Everything goes into the crockpot, and a few hours later, you’re greeted with a big pot of comfort.
The flavor is rich and well-seasoned with chili powder, cumin, oregano, salt, and chili flakes, and I like adding a small pinch of sugar to balance. It’s incredibly flexible—I make it slightly differently almost every time, depending on which beans or veggies I have on hand, and it always works. Best of all, it’s a total crowd-pleaser and perfect when you’re feeding people with different dietary needs, since it’s naturally vegetarian, vegan, and gluten-free.
How do I store leftover vegetarian chili?
Leftovers store and freeze well, making this ideal for meal prep for a week of 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?
You can! If you want a milder vegetarian chili, lessen the amount of chili powder you use. If you like a kick, add more chili powder or jalapeño, red chili flakes, or cayenne pepper.
Watch how to make this chili
More vegetarian chili recipes
For more inspiration, check out all of our vegetarian recipes !
Vegetarian Chocolate Quinoa Chili
Sweet Potato Chili with Chickpeas
Vegetarian Chili Recipe (easy to make with lots of veggies)
Chipotle Bourbon Pumpkin 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 sugar , can sub brown or coconut sugar
- 1 teaspoon EACH: oregano and sea salt
- A pinch of chili flakes , optional
- 2 15-ounce cans of beans , drained and rinsed - 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 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
Notes
https://www.theendlessmeal.com/slow-cooker-vegetarian-chili-recipe/
