Slow Cooker Vegetarian Chili
This hearty Slow Cooker Vegetarian Chili is loaded with 4 different kinds of beans, potatoes, carrots, onions, and lots of warm Mexican spices. The perfect meal when you want something easy to throw together, healthy, and welcomed by your family.
Easy and Comforting Meatless Slow Cooker Chili
There is nothing quite like coming home to the scent of a yummy dinner ready to enjoy. This slow cooker chili recipe is comforting with wholesome ingredients, bold spices, and the kind of flavor that makes you forget all about meat. Literally, this takes under 10-mintues to prepare and have cooking away in your crockpot. Maybe you’re planning ahead for a busy week, or looking for a cozy crowd-pleasing meal, this slow cooker chili is as effortless as it is delicious.
What You Need To Make This Chili Recipe
- Beans– And lots of them! We use black, white navy, kidney, and pinto beans.
- Veggies– Potatoes give this chili an even heartier feel, along with carrots, bell peppers, and onions.
- Tomato sauce
- Rotel diced tomatoes & green chiles
- Vegetable broth or you can just use water.
- Pantry seasonings– Chili powder, cumin, smoked or regular paprika, oregano, garlic powder, salt and pepper.
Easy Two-Step Vegetarian Chili
- Prep your veggies and open all your canned goods. Make sure to drain the beans but do not rinse them. The starchy liquid is great for chili.
- Add all your ingredients to a large slow cooker and stir to combine. Place the lid on and cook on low for 3-4 hours or on high for 6-7.
The Best Ways To Serve Chili
- Classic style: Top with cheese, onions, cilantro, avocado slices, sour cream or Greek yogurt.
- Over rice or quinoa: Makes a hearty bowl even more filling.
- As a chili bar: Perfect for game day or a party. Set out toppings like jalapeños, lime wedges, tortilla chips, shredded cheese, and sour cream.
- Over baked sweet potatoes: Offers more nutrients and a great leftover option.
Storing Leftovers and Freezing Chili
Refrigerate in an airtight container for up to 5 days.
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium heat or in the microwave for a few minutes until hot.
Slow Cooker Vegetarian Chili
Equipment
- 6 Qt Slow Cooker
Ingredients
Chili
- 1 15 ounce can black beans, drained not rinsed
- 1 15 ounce can kidney beans, drained not rinsed
- 1 15 ounce can white navy beans, drained not rinsed
- 1 15 ounce can pinto beans, drained not rinsed
- 2 medium russet potatoes, peeled and diced in small cubes
- 2 medium carrots, peeled and diced in small pieces
- 1/2 cup bell peppers (any color) diced
- 1 small yellow onion, finely diced
- 15 ounce can tomato sauce
- 10 ounce can Rotel diced tomatoes and green chiles
- 1/2 cup vegetable broth or water
Seasonings
- 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked or regular paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Add all the ingredients to a 6 Qt slow cooker and stir to combine. Place the lid on and cook on high for 3-4 hours, or on low for 6-7.
Notes
Nutrition
More Chili Recipes To Try
Love a hearty bowl of chili? Try these next! Beefy Slow Cooker Chili, White Bean Chicken Chili, Turkey Chili with Pumpkin, Stovetop Taco Soup, and Chicken Chili.
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