crockpot vegetarian chili recipe

Written ByJenny Smyth Posted on
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The Best crockpot vegetarian chili recipe

I’m so excited to share with you my favorite crockpot vegetarian chili recipe. This hearty and comforting dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a healthy and easy meal option for your family, or a delicious and satisfying dish to serve at a party, this crockpot vegetarian chili recipe is sure to impress. I love how it’s packed with nutritious ingredients like beans, vegetables, and lean protein sources, making it a great option for those looking to eat more plant-based meals.

Plus, the best part is that it’s incredibly easy to make – just throw all the ingredients into the crockpot and let it do the work for you! My kids absolutely love this recipe, and they’re always asking for seconds (or thirds!)

The flavors are rich and deep, with just the right amount of spice to warm your belly. I’ve made this recipe countless times, but it never fails to satisfy.

It’s one of those rare dishes that’s both comforting and exciting at the same time – something that sounds contradictory but trust me when I say it’s true! With this crockpot vegetarian chili recipe, you’ll be amazed at how quickly you can create a delicious meal that’s perfect for any occasion.

And let’s not forget about the leftovers – they freeze beautifully and are perfect for busy weeknights when you need a quick reheating solution.

Crockpot Vegetarian Chili

4.8 from 1421 votes

This hearty and flavorful vegetarian chili simmers all day in the crockpot, creating a rich and satisfying meal. Packed with beans, vegetables, and spices, it is a perfect comfort food for any day of the week.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, diced
2 celery stalks, diced
1 jalapeno pepper, seeded and minced (optional)
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 (4-ounce) can diced green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste

👨‍🍳Directions

1Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2Add the chopped onion and cook for 5 minutes until it is translucent, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant.
4Add the chopped red and green bell peppers, diced carrots, diced celery, and optional jalapeno pepper to the skillet.
5Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
6Transfer the cooked vegetables to the crockpot.
7Add the drained kidney beans, black beans, pinto beans, crushed tomatoes, tomato sauce, and diced green chiles to the crockpot.
8Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper.
9Season with salt and black pepper to taste.
10Stir everything together until well combined.
11Cover the crockpot and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours.
12The chili is done when it is thick and the flavors have melded together.
13Taste and adjust seasoning with more salt and pepper if needed before serving.

🔧Equipment

Crockpot (slow cooker)
Large skillet
Cutting board
Chef’s knife
Measuring spoons
Measuring cups
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 48g🥦Dietary Fiber: 16g🍬Sugars: 12g🥩Protein: 14g

📝Notes

For a thicker chili, mash some of the beans against the side of the crockpot before serving. You can also add a tablespoon of cornmeal or masa harina mixed with a little water to thicken the chili during the last 30 minutes of cooking. Top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or diced avocado.

This crockpot vegetarian chili recipe is always a good idea for any occasion – whether it’s a casual weeknight dinner or a special event with friends and family. One of the best things about this recipe is how versatile it is – feel free to customize with your favorite toppings or add-ins.

The flavors are rich and satisfying, making it perfect for serving at parties or potlucks. And don’t even get me started on how easy it is to reheat leftovers – simply thaw in the fridge overnight and reheat in the morning with some crusty bread on the side.

❓ Frequently Asked Questions About Crockpot Vegetarian Chili

Q: What type of beans should I use in this recipe?

In this recipe, I recommend using a combination of kidney beans, black beans, and pinto beans. You can use canned or dried beans – whichever is more convenient for you.

Q: Can I customize the spice level to my liking?

Of course! If you prefer a milder chili, reduce or omit the red pepper flakes. If you prefer it spicier, add more red pepper flakes or try adding diced jalapeños or serrano peppers.

Q: Can I make this recipe in a slow cooker?

Yes! Simply cook on low for 8-10 hours or high for 4-6 hours.

Q: How do I store leftover chili?

Airtight containers in the fridge for up to 3 days or freeze for up to 3 months.

Q: Can I add ground meat if I want?

Sure! Browned ground beef or turkey will work well in this recipe – simply cook before adding other ingredients.

Q: Is this recipe suitable for vegans?

This recipe is vegan-friendly as long as you use vegan-friendly broth and skip any dairy-based toppings.

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