The Best Slow Cooker Vegetarian Chili Recipe

Are you searching for a hearty, flavorful meal that practically makes itself? This Slow Cooker Vegetarian Chili is your answer! It combines robust spices, wholesome vegetables, and protein-packed beans into a comforting dish.

Perfect for busy parents and beginners, this recipe highlights the ease of the slow cooker method. You get a healthy, satisfying, and incredibly simple meal with minimal effort.

Why You’ll Love This Slow Cooker Vegetarian Chili

This incredible slow cooker vegetarian chili will become a household favorite for many reasons:

• Effortless “Dump-and-Go” Preparation: Simply toss everything into your slow cooker, set it, and forget it. No complex steps required.
• Rich, Comforting Flavors: Long, slow cooking allows the spices and vegetables to meld, creating a deep, satisfying taste.
• Perfect for Meal Prep or Feeding a Crowd: This recipe yields generous portions, making it ideal for leftovers or serving a family gathering.
• Healthy, Gluten-Free, and Vegan-Friendly: Packed with plant-based goodness, it fits various dietary needs without sacrificing flavor.
• Minimal Cleanup with One-Pot Cooking: Everything cooks in a single pot, simplifying your post-meal tidying.

Ingredients

Gather these simple ingredients to create your delicious Slow Cooker Vegetarian Chili:

• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can diced fire-roasted tomatoes
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can pinto beans, drained and rinsed
• 2 tsp kosher salt, divided
• 1 tsp granulated garlic powder
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp hot sauce (optional)
• Optional toppings: Easy Guacamole, fresh cilantro, shredded cheese, sour cream, tortilla chips

Notes & Substitutions

Feel free to customize this chili! You can easily swap vegetables like zucchini or corn for the carrot and celery. Fire-roasted diced tomatoes add a smoky depth, but regular diced tomatoes work just as well.

For beans, try chili beans, cannellini, or chickpeas for variety. If you prefer fresh garlic, use 2-3 minced cloves instead of powder. Adjust spice levels by adding a pinch of cayenne pepper or more hot sauce for extra heat.

Opt for no-salt-added canned goods or reduced-sodium options to control sodium intake.

Equipment

You don’t need much specialized gear for this easy vegetarian chili.

• 6-quart slow cooker (for the slow cooker method)
• Sharp knife
• Cutting board
• Large pot or Dutch oven (for the stovetop method, if preferred)

How to Make Slow Cooker Vegetarian Chili

This recipe offers both slow cooker and stovetop options, ensuring you can make this delicious slow cooker vegetarian chili no matter your schedule.

Slow Cooker Instructions

Get ready for an incredibly easy meal with these slow cooker steps. This method truly makes for a set-it-and-forget-it experience, perfect for busy days.

The USDA provides important food safety tips for using a slow cooker, ensuring your meals are prepared safely and deliciously.

1. To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika. Stir all ingredients to combine thoroughly.
2. Cover the slow cooker with its lid. Cook on the high setting for 4-5 hours, or on the low setting for 6-7 hours. The cooking is complete when the vegetables become tender and the flavors have melded together beautifully.
3. Once cooked, uncover the slow cooker. Stir in the fresh lime juice and the hot sauce, if you are using it.
4. Taste the chili and add the remaining salt if you desire more seasoning. Serve your comforting slow cooker vegetarian chili as is or with any of your favorite toppings.

Stovetop Instructions

If you’re short on time or prefer cooking on the stovetop, this method delivers flavorful results just as quickly. You’ll still achieve a rich and hearty vegetarian chili that everyone will love.

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions along with a pinch of salt. Stir the onions occasionally and cook them until they become translucent, which typically takes about 5 minutes.
2. Add the diced bell pepper, chopped carrot, and chopped celery to the pot. Continue to cook for an additional 2-3 minutes, stirring occasionally, until the vegetables start to soften slightly.
3. Stir in the tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, granulated garlic powder, ground cumin, mild chili powder, and smoked paprika. Stir everything until all ingredients are well combined.
4. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook, covered, for about 30-35 minutes, stirring occasionally. The chili is ready when the vegetables are very tender and the chili has thickened to your desired consistency.
5. Uncover the pot, then stir in the fresh lime juice and the hot sauce, if you choose to use it.
6. Taste the chili and adjust the seasoning by adding the remaining salt if desired. Serve this comforting vegetarian chili with your favorite toppings.

Pro Tips for the Best Vegetarian Chili

Elevate your slow cooker vegetarian chili with these simple pro tips. They will help you achieve maximum flavor and perfect texture every time.

• Finely Dice Vegetables: Smaller vegetable pieces cook more evenly and integrate better into the chili’s texture.
• Don’t Skip the Lime Juice: A squeeze of fresh lime juice at the end brightens all the flavors, adding a necessary acidic lift.
• Adjust Chili Powder and Hot Sauce to Taste: Start with the recommended amounts and add more if you prefer a spicier chili.
• Consider Browning Veggies (Optional): For deeper flavor, quickly sauté the onions, bell pepper, carrot, and celery in a pan before adding them to the slow cooker.
• Salt Generously and Adjust at End: Salt enhances flavor. Season during cooking and taste before serving to make final adjustments.

Serving Suggestions, Storage & Variations

This versatile slow cooker vegetarian chili is perfect for any occasion. Here’s how to enjoy, store, and customize it.

Serving Suggestions

Serve your hearty chili with classic toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or a scoop of Easy Guacamole. It’s also fantastic alongside warm cornbread or over a bed of fluffy rice. Try using it as a delicious and satisfying topping for baked potatoes or even hot dogs.

Storage Instructions

Allow any leftover chili to cool completely before storing it. Transfer the cooled chili into airtight containers. You can refrigerate this tasty chili for up to 4-5 days.

Make Ahead & Freezing

This chili is excellent for making ahead, as the flavors often deepen overnight. For longer storage, freeze cooled chili in individual portions or larger containers for up to 3 months. Thaw frozen chili overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until hot.

Recipe Variations

Get creative with your slow cooker vegetarian chili! Stir in a cup of frozen corn or diced sweet potatoes during the last hour of cooking for extra sweetness and texture. Incorporate plant-based meat crumbles for a “meatier” feel. Experiment with different beans, like cannellini or navy beans, or add a teaspoon of smoked chipotle powder for a spicier kick. If using dried beans, cook them separately according to package directions before adding to the chili.

Nutrition Information

This wholesome vegetarian chili is packed with plant-based protein and fiber, making it a nutritious choice for any meal. Enjoy a satisfying dish that supports a healthy lifestyle.

Research from the Physicians Committee for Responsible Medicine highlights the many benefits of a plant-based diet, including reduced risk of chronic diseases.

Nutritional information is an estimate and may vary based on specific ingredients and preparation.

Frequently Asked Questions

Conclusion

This Slow Cooker Vegetarian Chili truly delivers on flavor, ease, and versatility. It’s the perfect recipe for beginners and busy cooks alike, offering a healthy and satisfying meal with minimal fuss.

We encourage you to try this simple yet delicious recipe for your next family dinner or meal prep. Share your creations, leave a comment, and rate this recipe – we love hearing from you!

Jake

Slow Cooker Vegetarian Chili

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This Slow Cooker Vegetarian Chili is a hearty, flavorful, plant‑based meal that combines vegetables, beans and rich seasonings into a comforting dish. With minimal prep and maximum taste, it’s perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 246

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 can (15‑oz) tomato sauce
• 1 can (15‑oz) diced fire‑roasted tomatoes
• 1 can (15‑oz) black beans, drained & rinsed
• 1 can (15‑oz) kidney beans, drained & rinsed
• 1 can (15‑oz) pinto beans, drained & rinsed
• 2 tsp kosher salt, divided
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp hot sauce (optional)

Equipment

• 6‑quart slow cooker
• sharp knife
• cutting board
• measuring cups and spoons

Method

 

1. Add onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1½ tsp salt, garlic powder, cumin, chili powder and smoked paprika to a 6‑quart slow cooker. Stir to combine.
2. Cover and cook on low for 6‑7 hours or on high for 4‑5 hours, until vegetables are tender and flavors meld.
3. Uncover, stir in fresh lime juice and hot sauce (if using). Taste and add remaining salt if desired.
4. Serve warm with optional toppings such as shredded cheese, sour cream, guacamole, fresh cilantro or tortilla chips.

Nutrition

Calories: 246kcalCarbohydrates: 47gProtein: 14gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 729mgPotassium: 480mgFiber: 15gSugar: 9gVitamin A: 400IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

• You can swap in zucchini, corn or sweet potato for the carrot/celery.
• Use no‑salt‑added canned beans/tomatoes to reduce sodium.
• Adjust chili powder/hot sauce for desired heat.
• Pre‑sautéing vegetables adds depth but isn’t required.
• The slow cooker method yields rich flavors and easy cleanup.

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