This slow cooker vegetarian chili is a straightforward recipe that delivers a warm, satisfying meal with minimal effort. Just chop some vegetables, open a few cans, and let your slow cooker do the work.
It’s a true set-it-and-forget-it dish. After about 15 minutes of prep, the chili simmers for hours, filling your kitchen with a wonderful aroma and resulting in a thick, flavorful dinner.
Why will you love Vegetarian Slow Cooker Chili?
Dump-and-Go Convenience: Most ingredients are added to the slow cooker at the beginning, making this a very hands-off recipe for busy days.
Develops Deep Flavor: The long, slow cooking time allows the spices and vegetables to meld together, creating a rich taste without much active cooking.
Hearty and Filling: A combination of three different beans provides plenty of protein and fiber, making this vegetarian chili a substantial meal.
Vegetarian Slow Cooker Chili Ingredients
• Beans: We use a mix of black, kidney, and pinto beans, but you can use any combination you have. Cannellini or great northern beans also work well.
• Diced Tomatoes: Fire-roasted diced tomatoes are a good option to add a subtle smoky depth to the chili.
• Chili Powder: Chili powders vary in heat. Use a mild one as the recipe suggests for less spice, or choose a medium or hot variety if you prefer more of a kick.
• Smoked Paprika: This spice adds a gentle smokiness. If you don’t have it, regular sweet paprika can be used instead, though the flavor will be slightly different.
Exact quantities are in the recipe card below.
How to Make Vegetarian Slow Cooker Chili
Step 1: Prep the Ingredients
Start by dicing the onion and bell pepper, and chopping the carrots and celery. Rinse and drain the canned beans to remove excess sodium and starch.
Step 2: Combine in Slow Cooker
Place all the chopped vegetables into the bottom of your slow cooker. Pour in the tomato sauce, diced tomatoes, and all three types of beans. Add the spices and salt, then stir everything to combine.
Step 3: Cook Low and Slow
Secure the lid and set your slow cooker to cook. For the best flavor development, cook on the LOW setting for 6 to 7 hours. If you’re short on time, the HIGH setting for 4 to 5 hours also works well.
Step 4: Finish and Serve
Once the vegetables are tender, turn off the heat. Stir in the fresh lime juice to brighten the flavors. Taste and adjust the seasoning with more salt if you like, then serve it hot with your favorite toppings.
How to Store and Freeze Vegetarian Slow Cooker Chili
Store leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw frozen chili in the refrigerator overnight and reheat gently on the stovetop or in the microwave until hot.
Expert Tips for Vegetarian Slow Cooker Chili
For a deeper flavor, you can sauté the onion, bell pepper, carrots, and celery in a tablespoon of oil until softened before adding them to the slow cooker.
If you prefer a thinner chili, stir in ½ to 1 cup (120-240 ml) of vegetable broth along with the other ingredients.
This chili is mild. For more heat, add a pinch of cayenne pepper or a chopped jalapeño with the vegetables.
The flavors in this chili will meld and deepen overnight, so leftovers are very tasty.
What to Serve with Vegetarian Slow Cooker Chili?
Serve this chili hot with classic toppings like shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and crushed tortilla chips for crunch. A side of cornbread is also a great pairing.
Vegetarian Slow Cooker Chili Recipe FAQs
Can I make this chili on the stovetop?
Yes. Sauté the vegetables in a large pot. Add the remaining ingredients (except the lime juice), bring to a simmer, then cover and cook for at least 45 minutes. Stir in the lime juice before serving.
Can I add other vegetables to this chili?
Yes, this recipe is very flexible. Diced zucchini, corn kernels, or cubed sweet potato are all good additions. Add them at the beginning with the other vegetables.
How can I make this recipe vegan?
This chili recipe is naturally vegan. Just be sure to serve it with plant-based toppings, such as vegan sour cream, vegan cheese, or fresh avocado.
Vegetarian Slow Cooker Chili
Ingredients
- 1 large yellow onion diced, about 1 ½ cups
- 1 red bell pepper diced
- 2 medium carrots chopped, about 1 cup
- 2 celery stalks chopped, about 1 cup
- 1 can tomato sauce 15-ounce / 425g
- 1 can diced tomatoes undrained, 15-ounce / 425g
- 1 can black beans rinsed and drained, 15-ounce / 425g
- 1 can kidney beans rinsed and drained, 15-ounce / 425g
- 1 can pinto beans rinsed and drained, 15-ounce / 425g
- 1 tablespoon mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt plus more to taste
- 1 tablespoon fresh lime juice
- Optional toppings: sour cream shredded cheese, avocado, fresh cilantro
Instructions
- Place the diced onion, bell pepper, carrots, and celery into the basin of a 6-quart or larger slow cooker.
- Add the tomato sauce, diced tomatoes with their juices, rinsed black beans, kidney beans, and pinto beans.
- Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, and 1 ½ teaspoons of kosher salt. Stir well to combine all ingredients.
- Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 4 to 5 hours. The chili is ready when the vegetables are tender.
- Turn off the slow cooker and stir in the fresh lime juice.
- Taste the chili and add more salt if needed.
- Ladle into bowls and serve warm with your desired toppings.
Notes
