Crockpot Vegetarian Chili - Real Food Whole Life

Crockpot Vegetarian Chili

September 13, 2021 (Updated on December 1, 2021)

close up of crockpot vegetarian chili in a white bowl with toppings

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

Naturally gluten-free, dairy-free and vegan!

close up of crockpot vegetarian chili in a white bowl with toppings

We’re big fans of crockpot 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.

This one-pot vegetarian, vegan slow cooker dinner is a recipe you’ll find yourself making again and again.

how to make vegetarian chili in the slow cooker

  • 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
top down shot of beans and bell peppers and spices in a black slow cooker pot

how to use & serve slow cooker vegan chili

  • Toppings make a chili, so load up on hot sauce, chopped onion, cilantro, jalapeno, avocado, guacamole, sour cream, cheese, chips if you like.
  • Make it chili mac! Stir the chili together with cooked pasta and cheese (vegan or traditional).
  • Use leftover chili as a burrito filling wrapped in warm tortillas or as a taco filling.
  • Serve with crusty bread or these one bowl cornbread muffins for dipping
  • Enjoy a simple salad on the side like this creamy cabbage slaw or chopped kale salad

how to store or freeze leftover crockpot vegetarian chili

  • Homemade three bean slow cooker vegan chili will keep well in the fridge for up to 3-4 days, in a sealed container
  • This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months

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

crockpot vegetarian chili being ladled out of a black pot

recipe notes, modifications & adaptations

  • Use any color or combination of bell peppers you like.
  • If you can’t find or don’t have fire roasted tomatoes, regular diced tomatoes are fine too.
  • Any bean will work here, including canned black, bean, pinto, white, or chickpeas
  • 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.

If you want to make this slow cooker chili with ground turkey, try this Crockpot Turkey Chili recipe instead!

white bowl of crockpot vegetarian chili surrounded by chips and fresh herbs

this recipe is…

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I hope you’ll make this healthy Crockpot Vegetarian Chili recipe soon.

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

close up of crockpot vegetarian chili in a white bowl with toppings
5 from 35 votes

Crockpot Vegetarian Chili

Yield 6
Prep Time 10 mins
Cook Time 7 hrs
Total Time 7 hrs 10 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!

Ingredients

  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 15-oz can no-sugar added tomato sauce
  • 1 15-oz can diced fire-roasted tomatoes
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 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:

  • Hot sauce, chopped onion, cilantro, jalapeno, avocado, guacamole, sour cream, cheese, chips.

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.

Notes

See blog post for ingredients swaps and modification ideas.

Nutrition

Calories: 246kcal | Carbohydrates: 47g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 800mg | Potassium: 973mg | Fiber: 15g | Sugar: 9g | Vitamin A: 5114IU | Vitamin C: 47mg | Calcium: 134mg | Iron: 5mg
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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30 comments to " Crockpot Vegetarian Chili "

  • Jen

    5 stars
    I made this today (followed the recipe exactly) and it was delicious! Definitely will make again, and the prep was maybe 10 minutes max. So easy and flavorful – this is perfect for a weeknight meal!

  • Michele Nelson

    5 stars
    Easy, fast & delicious! Made it numerous times last winter and plan to add it to the rotation again this winter. Great for Super Bowl Sunday!

    • Robyn Downs

      Michele, woohoo, so glad you’re enjoying this one. And such a great idea for game day! Thanks so much for leaving a review – I appreciate you!

    • Susan Schwartz

      Hi Robyn, quick question. .if you use the lime juice, do you also need to use the hot sauce? My family tends to like less heat in their meals. Is the lime juice also optional? This recipe looks delicious! Will be making tomorrow! Thank you!

      • Robyn Downs

        Hi Susan, the hot sauce is definitely optional, so if your family doesn’t like heat I suggest skipping it. The lime juice does add a nice balance to the final dish, but you can also skip if if you’d prefer not to use it. Hope you enjoy!

  • Amy

    5 stars
    So delicious! I was skeptical about the veggies but I wish I did more! Will be making again. Thanks for the recipe 🙂

    • Robyn Downs

      Amy, yay, so happy to hear this was a hit (even with all the veggies)! Thanks so much for taking the time to leave a review! 🙂

  • Erin

    5 stars
    Yummmmmm! Used regular paprika, my favorite vegetarian chili recipe I’ve tried and not too spicy.

    • Robyn Downs

      Erin, great to know this one works will with regular paprika too! So happy you enjoyed, and thanks for taking the time to leave a review!

  • Robyn

    5 stars
    Omg… this was delicious! I made it for my company pot luck… it was a BIG hit.
    Thank you!

    • Robyn Downs

      Robyn, fantastic, I’m so glad you enjoyed this one and that it was a hit at the pot luck. Thanks so much for taking the time to leave a review!

  • Frank Gatto

    5 stars
    This vegetable chili was great! I added hot sauce and made it very spicy but whole family loved it. Thanks!

    • Robyn Downs

      Frank, so glad you enjoyed this one! I agree, adding hot sauce is a must. Thanks so much for taking the time to leave a review!

  • A. Mcquillan

    5 stars
    Made this and was very easy. Tasted great. Wish I saw the amount of sodium in this before I made it. Seems very high

    • Robyn Downs

      So glad you enjoyed this one! The sodium will very depending on the specific ingredients you use. If you want it to be lower sodium, use no-salt added tomato sauce, no salt-added diced tomatoes, and be sure to drain and rinse your beans. This will reduce the sodium significantly. You can also reduce the salt to 1 teaspoon as well. It’s definitely a very flexible recipe!

  • Andrea

    Quick question for clarification – the liquid is coming from the cans alone, correct? You mention draining and rinsing in the comments to reduce the sodium, but the original recipe calls for un-drained cans of beans and tomatoes? I’m assuming that IF draining and rinsing to reduce sodium, the addition of water and/or vegetable broth would be needed? I’m planning to make this for a baby shower, and don’t want to mess it up! 🙂 Thank you!!

    • Robyn Downs

      Hi Andrea, the liquid comes from the can of tomato sauce, the diced tomatoes (undrained, including the liquid), as well as the liquid the veggies release when cooked. Per the recipe, the beans are to be drained and rinsed prior to adding. You shouldn’t need to add any additional liquid, but if you like a thinner chili, you could consider adding some stock at the end, but it shouldn’t be necessary. I hope it’s a hit for the baby shower!

  • Ashley U

    5 stars
    We love this chili recipe! My question is in relation to the beans. I’ve been starting to use dried beans and soaking them overnight before using in a recipe such as this. Any tips on how to convert for dried beans in this recipe? I’m mostly winging it on the amounts I’m using and adding a little veggie broth in when cooking in the slow cooker since they need more liquid when cooking. I’d love your opinion if you’ve got one on the dried vs. canned bean scenario. THANK YOU for all your amazing recipes over the years!

    • Robyn Downs

      Hi Ashley, I’m so glad you enjoy this one, and love that you’re cooking more with dried beans! I haven’t tested it, but yes, if you soak the beans overnight you likely need to add more liquid (perhaps 3 1/2 cups water or broth) for 1 1/2 cups dried beans. You’ll also need to cook it longer, likely high for 6-7 or low for 8-9. You might need to add more salt at the end, too. If you give it a try let us know how it turns out, I’d love to add those notes for others who want to use dried beans!

  • Hayden

    5 stars
    Super easy meal for weeknight hosting and my guests raved about it. Interesting flavors for a dish that can sometimes feel ordinary.

    • Robyn Downs

      Hayden, yay, so happy to hear this was a hit with your guests! Thanks so much for taking the time to leave a review. 🙂

  • Taylor

    5 stars
    Very good recipe. I added vegetarian ground beef and some vegetable broth. Tastes amazing.

    • Robyn Downs

      Taylor, so glad you enjoyed this one! Great to know this one works with vegetarian ground beef – thanks for the tip!

  • Megan

    Hi!

    I plan to make this for a potluck, was wondering if you ever made this with peppers like jalapeño and poblano added while cooking?

    • Robyn Downs

      Hi Megan, I haven’t, but I think hot peppers would be a great addition as long as you like it spicy! Hope you enjoy!

  • Patrick

    5 stars
    This tasted delicious. I made a double batch for Christmas and it was a hit. I’ve got a batch going now and it’s probably going to become a regular meal for us.

    • Robyn Downs

      Patrick, so happy to hear this one is going to become a regular for you! So glad you enjoyed. Thanks so much for taking the time to leave a review!

  • Geoff

    5 stars
    The family loved this chili recipe! Couldn’t find fire-roasted tomatoes so did a reverse with a can of diced tomatoes and a jar of Classico Fire-Roasted tomato and garlic pasta sauce. Cheers.

    • Robyn Downs

      Geoff, glad this one was a hit – great idea to sub in fire roasted tomato sauce! Thanks so much for leaving a review!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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