Slow Cooker Vegetarian Chili is loaded with vegetables, three different types of beans, and a mixture of delicious spices! You will love that this easy dinner comes together so easily by tossing everything in the slow cooker. Set it and forget it with only 10 minutes of prep time!
Another day, another chili recipe! You guys…. I do love my chili recipes and fancy myself quite the chili connoisseur. Whether it’s my Slow Cooker Turkey Butternut Squash, Keto Instant Pot Chili, or Pumpkin Chicken Chili, any chili that I cook is always met with enthusiasm!
As a nutritionist, soups and chilis are my favorite way to pack in nutrients in the cold months. These foods warm you from the inside, and are packed with nutrients! This variation of Vegetarian chili is no exception. We have a delicious dose of protein, fiber, and antioxidants. Plus, the combination of spices is not only nutritious, but warming too!
What I love about chili: it’s hearty enough to feed a crowd if you need it, or have delicious leftovers if you don’t!
This variation of Vegetarian chili couldn’t be any easier. We take all of our ingredients and dump into our slow cooker. That’s it! The flavors will meld for hours, and turn into a very tasty meal.
How to make Slow Cooker Vegetarian Chili
Let’s gather up these easy ingredients:
- Chili powder
- Cayenne pepper
- Sea salt
- 1 can each of black beans, pinto beans, and kidney beans
- Poblano pepper
- Red bell pepper
- White onion
- Frozen corn
- Sweet potato
- Can of whole tomatoes
- Vegetable broth
The most difficult part of this recipe is chopping the vegetables (onion, peppers, and sweet potato). All you do is stir together the seasonings, drain the beans and pour into the crockpot, add the vegetables, and toss in the seasonings. Set your slow cooker to low for 6 hours.
Variations and Ingredients swaps
Because I know many of you will want to swap some of the ingredients, I’ve created this list to help you!
- Butternut squash: is a fantastic subsitution for sweet potatoes
- Jalapeno peppers: Want some more heat? Add in 1-2 jalapeno peppers, you can also substitute for the poblano pepper
- Corn: you can omit altogether!
- Beans: If you want to use a different bean, (chickpeas would work here) feel free to do that or to add an extra can of the same bean.
- Protein options: Want to add ground turkey or beef? Those would be my choices if you want to make this a meat chili.
Can you make this in the instant pot?
Absolutely! You can start with saute function, and saute the onion. the dump the rest of the ingredients in the pot. Add an extra half cup of broth. Set the Instant Pot to manual and cook on high for 8 minutes. Use a quick release!
Toppings for your chili
This might be the best part of chili. Here are my favorites:
- Chopped fresh cilantro
- Avocado or guacamole
- Cheddar cheese
- Pickled jalapenos
- Sour cream
- Tortilla chips
Slow Cooker Vegetarian Chili
Only 10 minutes of prep time is all you need to make this amazingly delicious Vegetarian Chili! You'll love the ease of the slow cooker, and that you can set it and forget it.
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt + more to taste
- 1 14 oz can black beans drained and rinsed
- 1 14 oz can pinto beans drained and rinsed
- 1 14 oz can red kidney beans drained and rinsed
- 1 poblano pepper
- 1 red bell pepper
- 1 large white onion
- 1 cup frozen corn
- 1 large sweet potato
- 1 28 oz can whole tomatoes
- 1/2 cup vegetable broth
Mix together the spices in a small bowl. Set aside.
Prepare your vegetables: peel and chop the sweet potato into small chunks, chop both peppers into small pieces, and dice the onion.
Add beans, vegetables, spices, tomatoes, and broth to slow cooker.
Cook on low for 6 hours.
Serve with your favorite toppings: chopped fresh cilantro, avocado, or green onions.