This easy Slow Cooker Vegetarian Chili is packed full of beans, tomatoes and veggies! Enjoy it as a comforting family dinner or make it for meal prep. All it takes are pantry-staple ingredients and a few hours in the crockpot.
The easiest vegetarian crockpot dinner
There’s nothing quite as comforting as a warm bowl of soup, stew, or chili on a cold day! I’ll whip up a batch of my Ground Beef Chili or Chicken Tortilla Soup in a pinch to help the whole family warm up. When I’m craving something a little lighter, however, I’ll always turn to this Slow Cooker Vegetarian Chili.
Full of beans, vegetables, and a handful of spices, this easy chili recipe is made in a crockpot so there’s no need to babysit. Sit back and let the slow cooker work its magic!
There’s so much to love about this vegetarian chili recipe because it’s:
- A perfect choice for meal prep
- Easy to make in the crockpot or on the stove
- So hearty, flavorful, and smoky
- Flexible! Add more veggies, plant based meat, or as many toppings as you like
Not only is the finished result naturally dairy free, gluten free, and vegan-friendly, but it tastes just as hearty and delicious as any classic chili recipe. What else could you want in a big bowl of comfort food?
How to make vegetarian chili in the slow cooker
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.
Give it one last stir when it’s done, then serve with plenty of toppings and enjoy!
Can you make vegetarian chili on the stovetop?
No crockpot, no problem. Just like my Vegetarian Black Bean Chili, you can easily make this chili on the stovetop instead of a slow cooker:
- Saute the onion and green pepper in a large pot over medium heat. Once soft, add the garlic and cook for 1 minute. Stir in the chili powder, oregano, cumin and brown sugar.
- Add the crushed tomatoes, diced tomatoes, beans, corn, and salt to the pot and bring it up to a simmer.
- Let it simmer for 10 to 20 minutes. Season with salt to taste, then serve!
Tips and variations
- Want some heat? Add in 1 or 2 diced jalapeño peppers.
- This is a meatless chili recipe, but you can add your favorite vegetarian ground meat substitute to give it a meaty texture.
- Don’t need it to be vegetarian? Add ground beef, turkey, chicken, or pork!
- If all you have is dried beans, make sure to cook them ahead of time before adding them to the chili.
Want to really spruce up your bowl of chili? Add toppings! Pile on shredded cheese, avocado chunks, cilantro, sour cream, green onions, or corn chips on top of each bowl.
Storing and freezing vegetarian chili
To store: Place any leftovers in an airtight container and store in the fridge for 3 to 4 days.
To freeze: Place the cooked and cooled chili in an airtight container or ziplock bag and freeze for up to 6 months.
To reheat: Place the cold or frozen chili in a pot on the stove or into a microwave-safe dish. Add a little water to the pot and reheat over medium heat or in 30 second increments in the microwave. Stir it often and, once it reaches your desired temperature, enjoy!
Want more vegetarian dinner recipes?
- General Tso’s Cauliflower
- Slow Cooker Broccoli Cheese Potato Soup
- Roasted Vegetable Sandwich
- Easy Lasagna
- Vegetable Pot Pie
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Slow Cooker Vegetarian ChiliPrint
- 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
- 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!