Crockpot Vegetarian Chili

This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Give it a try and find out why it has earned hundreds of 5-star reviews, and is the best vegetarian chili you’ll find anywhere!

Say Hello to The BEST Slow Cooker Vegetarian Chili

We’re big fans of slow cooker chili recipes around here, and this recipe is no exception! This hearty slow cooker three bean vegetarian chili is full of vegetables like onion, bell pepper, carrot, and celery, and packed with hearty kidney, pinto, and black beans. It’s easy to throw together from common pantry staples and requires minimal prep, making it the perfect dump-and-go slow cooker recipe for just about any occasion. It’s a one-pot vegetarian meal you’ll find yourself making again and again.

Once you chop & add all your ingredients to the crockpot, this slow cooker vegan chili is a hands-off recipe. The low & slow cook time allows the vegetables to get tender, and for all the flavors & spices to meld. Easy slow cooker recipes are essentially one-pot meals, meaning less dishes and less clean up for you. This healthy recipe makes a lot, so it’s perfect for easy entertaining, feeding a crowd, or to freeze extra servings for lunch or dinner another day

Make Ahead Tip: This recipe can be made ahead! Perfect for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily)

Ingredient Notes & Substitution Suggestions

• Onion: Red onion can also be used, or leave it out if you don’t like onions.
• Bell pepper: Any color of bell pepper will work in this recipe, though I preferred red, yellow or orange for extra sweetness in testing.
• Carrot: Carrots add a lovely natural sweetness to this chili. Look for whole, top-on carrots if you can find them!
• Celery: Adds depth of flavor and I love the savoriness that it lends.
• Tomato sauce: Look for canned tomato sauce near the other canned tomato products. I don’t recommend skipping this ingredient, since it adds thickness to the final chili.
• Fire roasted tomatoes: Add a smokiness to this recipe which I love here, but regular diced tomatoes will work well, too.
• Beans: I use a mix of black, pinto, and kidney beans for this recipe, but feel free to use what you have on hand. Chili beans and white beans will also work.
• Spices: Ground cumin, granulated garlic, chili powder, and smoked paprika all add tons of flavor will little effort. Two cloves of minced fresh garlic can be used in place of the garlic powder, and regular paprika in place of smoked. Use a mild chili powder to keep the spiciness low, or hot chili powder for a kick. This is a very mild chili. For a spicier version add ¼ teaspoon cayenne pepper along with the other ingredients and stir in a tablespoon of your favorite hot sauce at the end.
• Fresh lime juice: Don’t skip the fresh lime juice! It really makes this dish.

4.99 stars (205 ratings)

Crockpot Vegetarian Chili

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!

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Ingredients

• 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 Topping:

• Easy Guacamole

Equipment

• Slow Cooker

Instructions 

• Slow Cooker Instructions
• 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, stirring to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
• Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Stove Top Instructions

• Heat 1 tablespoon olive oil in a large pot or Dutch Oven over medium heat. Add the onions and a pinch of salt, stirring until translucent, about 5 minutes.
• Add the bell pepper, carrot, and celery, and cook an additional 2-3 minutes, stirring occasionally.
• Add the tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
• Cover, bring to a boil, then reduce to a simmer. Cook, covered, until the veggies are very tender and the chili has thickened, about 30-35 minutes, stirring occasionally.
• Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Notes

• Optional Serving Suggestions: Hot sauce, chopped onion, cilantro, jalapeno, avocado, sour cream, cheese, chips.
• Sodium: For lower-sodium, use low- or no-sodium beans and tomato products.

Course: Main Course, Soup

Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 246kcal, Carbohydrates: 47g, Protein: 14g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 729mg, Potassium: 973mg, Fiber: 15g, Sugar: 9g, Vitamin A: 5114IU, Vitamin C: 47mg, Calcium: 134mg, Iron: 5mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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