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Home » Method » Slow Cooker
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Veggie-Packed Vegetarian Slow Cooker Chili

5 hours 10 minutes
black beanscorngarlicgreen peppersonionoreganotomato
By: Pamela Reed
Posted:1/25/22
Updated:10/16/25
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This hearty vegetable-packed slow cooker chili is a wholesome, one-pot meal brimming with black beans, corn, tomatoes, and a medley of fresh vegetables. Perfect for meal prep, cozy dinners, or using up pantry staples, this chili is hearty, flavorful, and sure to please everyone at the table

vegetarian chili in the slow cooker with spoon.

Hearty Vegetarian Chili for the Slow Cooker

This vegetable-packed slow cooker chili is a hearty, flavorful meal that’s perfect for busy weeknights or cozy weekend dinners. Loaded with black beans, corn, tomatoes, and a medley of fresh vegetables, this easy crockpot chili recipe simmers all day, letting the smoky spices and rich flavors meld together beautifully. It’s a satisfying vegetarian chili that will please everyone at the table, even meat-eaters.

Whether you’re looking for a meal prep option, a freezer-friendly dinner, or a simple one-pot meal, this chili delivers. For a cozy, comforting touch, serve it alongside my sweet cornbread (it’s a must!)—it’s the perfect pairing for a hearty bowl of chili.

bowl of chili in bowl with cheese and avocado on top.

How to Make Vegetarian Chili in the Crockpot

This recipe is as easy as 1, 2, 3! After throwing everything into a crockpot and letting it work its magic, this chili is ready to enjoy:

Stir all of the chili ingredients into the bowl of a slow cooker.

Place the lid on top and cook for 5 hours on Low or 2.5 hours on High.

closeup of spoon filled with chili.

Give it one last stir when it’s done, then serve with plenty of toppings and enjoy!

bowl filled with chili with slices of avocado and shredded cheese on top.

Storing and FreezingDirections

To store: Place any leftovers in an airtight container and store in the fridge for 3 to 4 days.

To freeze: Let the chili cool completely before freezing. Transfer it to airtight containers or heavy-duty freezer bags, leaving about 1 inch of space at the top to allow for expansion. Label with the date and freeze for up to 6 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stove over medium heat, stirring occasionally, or reheat in the microwave until heated through.

bowl of chili with spoon on white table next to bowls of cheese and avocado.

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This easy Slow Cooker Vegetarian Chili, made with pantry-staple ingredients, is ready to eat in only 5 hours (LOW) in the crockpot.
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Veggie-Packed Vegetarian Slow Cooker Chili

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This hearty vegetable-packed slow cooker chili is a wholesome, one-pot meal brimming with black beans, corn, tomatoes, and a medley of fresh vegetables. Perfect for meal prep, cozy dinners, or using up pantry staples, this chili is hearty, flavorful, and sure to please everyone at the table
By: Pamela Reed
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Total Time 5 hours hours 10 minutes minutes
serves 6

Ingredients

  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes
  • 2 15 oz can dark red kidney beans
  • 1 15 oz can black beans
  • 1 15 oz can corn
  • 1 large green pepper chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon salt

Instructions

  • Place all the ingredients inside the slow cooker and stir.
  • Close the lid and cook on LOW for 5 hours or HIGH for 3 hours.
  • Serve in bowls and (optional) add shredded cheese, slices of avocado and a big scoop of sour cream on top. Enjoy!

Video:

Notes

🔥 Want to add some heat to this chili? Add 1 diced jalapeño into the slow cooker!
Course: Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: easy vegetable chili, healthy crockpot chili, Slow Cooker Vegetarian Chili, vegan chili recipe, vegetarian slow cooker chili
Vegetarian Fall, Summer, Winter
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Susan says

    January 31, 2015 at 1:07 pm

    That looks delicious and perfect for this weekend. We are supposed to get 6-9 inches of snow tomorrow. Nothing like what the east coast got, though!

    Reply
  2. Karen (Back Road Journal) says

    January 31, 2015 at 9:25 am

    We got three feet out of that storm, more yesterday and probably another foot on Monday, so a big bowl of your veggie chili sounds perfect.

    Reply
  3. Mila says

    January 29, 2015 at 5:29 am

    That’s amazing dish! Full of flavour chili! Great dish for a dinner, especially when outside is cold, windy weather. 🙂

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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