Slow Cooker Vegetarian Chili Recipe

This slow cooker vegetarian chili is what I make when I want something filling, warm, and dependable without standing over the stove all evening. It’s the kind of meal that quietly cooks in the background while the day goes on, and by dinnertime, it tastes like it’s been tended to much more closely than it actually has. I make this a lot in colder months, especially when I know leftovers will be welcome later in the week.

I started making vegetarian chili regularly after realizing how satisfying it can be without meat if it’s built the right way. Beans, vegetables, and spices have plenty to offer on their own. This version came together after a few too-many “almost good” chilis, and once I figured out the balance—enough spices, enough simmer time, and the right mix of beans—it stuck.

Recipe Origin or Trivia

Chili has countless variations, and vegetarian versions became especially popular as more people started cooking plant-based meals at home. Slow cooker chili, in particular, works well because beans and spices benefit from long, gentle cooking.

Why You’ll Love This Recipe

• Hands-off cooking: Let the slow cooker do the work
• Hearty and filling: Beans and vegetables make it satisfying
• Deep flavor: Long cooking time builds richness
• Plant-based: Naturally vegetarian and easy to make vegan
• Great for leftovers: Tastes even better the next day
• Customizable: Easy to adjust heat and toppings
• Crowd-friendly: Works for mixed-diet households

Chef’s Pro Tips for Perfect Results

• Use different beans: Adds texture and depth
• Don’t skip the spices: Chili relies on proper seasoning
• Let it cook low and slow: Flavor improves over time
• Finish with acid: A squeeze of lime wakes it up

Kitchen Tools You’ll Need

1. Slow cooker: 5–7 quart size
2. Cutting board: For vegetables
3. Sharp knife: Makes prep easier
4. Can opener: For beans and tomatoes
5. Wooden spoon: For stirring before serving

Ingredients in This Recipe

1. Canned beans (black, kidney, pinto): Provide protein and heartiness
2. Onion: Forms the savory base
3. Bell peppers: Add sweetness and texture
4. Garlic: Brings warmth and depth
5. Diced tomatoes: Create the chili base
6. Tomato paste: Adds richness and body
7. Vegetable broth: Helps everything simmer smoothly
8. Chili powder: Main flavor backbone
9. Ground cumin: Adds warmth and earthiness
10. Smoked paprika: Gives subtle smoky depth
11. Salt: Brings all flavors together
12. Black pepper: Adds mild heat
13. Optional corn: Adds sweetness and contrast

Ingredient Substitutions

• Canned beans → cooked dried beans: Use about 1½ cups per can
• Bell peppers → poblano peppers: Adds mild smoky heat
• Smoked paprika → regular paprika: Less smoky but still good
• Vegetable broth → water: Increase seasoning slightly

Ingredient Spotlight

• Beans: Provide protein, fiber, and structure
• Smoked paprika: Adds depth without overpowering

Slow Cooker Vegetarian Chili

This vegetarian chili is prepared using the slow cooking method, allowing flavors to deepen and ingredients to become tender over hours. It features vegetables, beans, and aromatic spices that develop a rich, smoky, and hearty final texture, with a thick and chunky appearance. The dish fills the house with a fragrant aroma and results in a savory, satisfying meal with a vibrant and rustic look.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Canned beans black, kidney, pinto: Provide protein and heartiness
• Onion: Forms the savory base
• Bell peppers: Add sweetness and texture
• Garlic: Brings warmth and depth
• Diced tomatoes: Create the chili base
• Tomato paste: Adds richness and body
• Vegetable broth: Helps everything simmer smoothly
• Chili powder: Main flavor backbone
• Ground cumin: Adds warmth and earthiness
• Smoked paprika: Gives subtle smoky depth
• Salt: Brings all flavors together
• Black pepper: Adds mild heat
• Optional corn: Adds sweetness and contrast

Equipment

• Slow cooker: 5–7 quart size
• Cutting board: For vegetables
• Sharp knife: Makes prep easier
• Can opener: For beans and tomatoes
• Wooden spoon: For stirring before serving

Method

 

1. Prep vegetables: Chop onion, peppers, and garlic
2. Add to slow cooker: Combine vegetables, beans, tomatoes, and broth
3. Stir in spices: Add chili powder, cumin, paprika, salt, and pepper
4. Mix well: Ensure spices are evenly distributed
5. Cook: Cover and cook on LOW for 6–8 mins or HIGH for 3–4 mins
6. Adjust seasoning: Taste and add salt or acid if needed

Notes

For extra depth, top with chopped fresh cilantro or a dollop of sour cream. Leftovers reheat beautifully and taste even better the next day.

You can also try out other recipes

Strawberry Shortcake Cupcakes Recipe

Kardashian Salmon Avocado Salad Recipe

Make-Ahead and Storage Tips

• Refrigerate: Keeps well for up to 5 days
• Freeze: Freeze portions for up to 3 months
• Reheat: Warm gently on stove or microwave

How to Serve This Dish

• Classic: With cornbread or crackers
• Toppings: Sour cream, cheese, avocado, or green onions
• Over grains: Serve over rice or quinoa

Creative Leftover Transformations

• Chili stuffed potatoes: Spoon over baked potatoes
• Chili nachos: Use as a topping
• Chili mac: Stir into cooked pasta
• Chili bowls: Add roasted vegetables

Additional Tips

• Let it rest: Flavor improves after sitting
• Double the batch: Freezes beautifully
• Customize heat: Add chili flakes or jalapeños

Make It a Showstopper

• Set up a topping bar: Let everyone customize
• Finish with fresh herbs: Cilantro adds brightness
• Serve in warm bowls: Keeps chili hot longer

Variations to Try

• Sweet potato chili: Add diced sweet potatoes
• Three-bean chili: Mix bean varieties
• Spicy chili: Add chipotle peppers
• Pumpkin chili: Stir in pumpkin puree
• Lentil chili: Replace one bean with cooked lentils

FAQ’s

1. Is this chili vegan?: Yes, as written
2. Can I make it spicy?: Add peppers or chili flakes
3. Can I use dried beans?: Yes, cook them first
4. Does it thicken as it sits?: Yes, naturally
5. Can I cook it overnight?: Yes, on LOW
6. Is it freezer-friendly?: Very
7. Can I add meat?: You can, but it’s filling without
8. How do I fix bland chili?: Add salt, acid, or more spices
9. Can I use fresh tomatoes?: Yes, but add tomato paste
10. How long does it last in the fridge?: About 5 days

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.