best vegitarian chili recipe in slow cooker Best Vegetarian Chili Recipe in Slow Cooker for Easy Meals

When the weather turns chilly and you crave something warm, hearty, and packed with flavor, nothing beats a good bowl of chili. But if you’re vegetarian or just looking to add more plant-based meals to your repertoire, this slow cooker vegetarian chili recipe is your new best friend.

Slow cooking allows the spices to meld beautifully with the wholesome veggies and beans, creating a rich, comforting dish that’s perfect for busy days or relaxed weekends. It’s not only super easy to prepare but also incredibly nutritious and satisfying.

Whether you’re serving it for a family dinner or meal prepping for the week, this recipe is bound to become a staple in your kitchen.

This slow cooker chili is loaded with protein-packed beans, vibrant vegetables, and a robust blend of spices that give it a smoky, savory kick. Plus, it’s completely customizable to suit your taste buds or whatever you have on hand.

Ready to cozy up with a bowl of this soul-warming chili? Let’s dive in!

Why You’ll Love This Recipe

First off, the convenience. Toss all your ingredients into the slow cooker, set it, and forget it for several hours.

No need to stand over the stove stirring or worrying about burning. This recipe is perfect for busy weekdays or lazy weekends.

Secondly, it’s incredibly nutritious. With a variety of beans, vegetables, and spices, this chili is packed with fiber, vitamins, minerals, and plant-based protein.

It’s a balanced meal that keeps you full and energized.

Finally, it’s bursting with flavor. The slow cooking process really allows the spices like cumin, smoked paprika, and chili powder to develop deep, rich tastes that make every bite a delight.

It also freezes beautifully, making it a great option for batch cooking.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 cup frozen corn kernels
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 tablespoon chili powder (see our Chilli Powder Recipe Vegan for a homemade blend)
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Equipment

• Slow cooker (4 to 6-quart size)
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or heat-safe spatula
• Can opener
• Mixing bowl (optional, for prepping ingredients)

Instructions

1. Prepare the vegetables: Dice the onion, red and green bell peppers, and carrots. Mince the garlic cloves.
2. Sauté aromatics: In a skillet over medium heat, warm the olive oil. Add the diced onion, bell peppers, carrots, and garlic. Cook for about 5 minutes until the vegetables start to soften and the onions become translucent.
3. Combine ingredients in slow cooker: Transfer the sautéed vegetables to the slow cooker. Add the drained black beans, kidney beans, pinto beans, diced tomatoes (with juices), corn, tomato paste, and vegetable broth.
4. Add spices: Sprinkle in the cumin, smoked paprika, chili powder, oregano, cayenne pepper, salt, and black pepper. Stir everything together well to combine all the flavors.
5. Cook low and slow: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The longer cooking time helps develop the flavors and tenderizes the vegetables.
6. Finish with lime juice: Once the chili is ready, stir in the juice of one lime for a bright, fresh finish. Taste and adjust seasoning if necessary.
7. Serve and garnish: Ladle the chili into bowls and sprinkle with fresh chopped cilantro. For extra creaminess, add a dollop of vegan sour cream or shredded vegan cheese if desired.

Tips & Variations

“For a smoky depth, try adding a chipotle pepper in adobo sauce or a splash of liquid smoke.”

Make it spicier or milder: Adjust the cayenne pepper and chili powder according to your heat preference. If you prefer milder chili, reduce or omit the cayenne.

Use different beans: Feel free to swap in your favorite beans like cannellini, chickpeas, or even lentils for a different texture and protein boost.

Add more veggies: Zucchini, mushrooms, or sweet potatoes make great additions. Just chop them into similar-sized pieces for even cooking.

Thicken your chili: If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to let some liquid evaporate, or mash a few beans against the side of the slow cooker to naturally thicken the sauce.

Serve with toppings: Avocado slices, diced red onions, tortilla chips, or your favorite hot sauce can take this chili to the next level.

Nutrition Facts

Serving Suggestions

This vegetarian chili is a versatile meal that pairs wonderfully with many sides and toppings. For a casual dinner, serve it with warm cornbread, steamed rice, or your favorite tortilla chips for scooping.

For a heartier meal, top the chili with sliced avocado, a sprinkle of nutritional yeast or vegan cheese, and a dollop of sour cream or vegan yogurt. Fresh cilantro and lime wedges add a fresh contrast that brightens every bite.

Looking to keep it light? Serve the chili over a bed of leafy greens or with a side of roasted vegetables for a nutrient-packed bowl.

For more plant-based ideas, don’t miss our A to Z Vegetarian Recipes for Every Meal and Occasion that can complement this chili beautifully.

Conclusion

This slow cooker vegetarian chili is a perfect example of how simple ingredients can come together to create a dish that’s both delicious and nourishing. Its ease of preparation, combined with hearty beans, vibrant vegetables, and rich spices, makes it an excellent choice for anyone looking to enjoy a wholesome, comforting meal without fuss.

Whether you’re a seasoned vegetarian or just exploring meatless meals, this chili is sure to satisfy your cravings and keep you warm on cooler days. Plus, it fits seamlessly into batch cooking routines and freezes well, making meal planning easier than ever.

For more slow cooker inspiration, check out our Best Vegetarian Slow Cooker Recipes NZ For Easy Meals and keep your menu exciting and delicious!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegetarian Chili Recipe in Slow Cooker”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili packed with beans and vegetables, perfect for a cozy meal. Easy to prepare and slow-cooked to perfection.”, “prepTime”: “PT15M”, “cookTime”: “PT6H”, “totalTime”: “PT6H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups diced tomatoes (canned)”, “1 cup kidney beans (cooked or canned, drained)”, “1 cup black beans (cooked or canned, drained)”, “1 cup corn kernels (fresh or frozen)”, “1 medium onion, diced”, “2 cloves garlic, minced”, “1 red bell pepper, diced”, “1 green bell pepper, diced”, “2 tablespoons chili powder”, “1 teaspoon cumin”, “1 teaspoon smoked paprika”, “1 cup vegetable broth”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Add all ingredients to the slow cooker.”}, {“@type”: “HowToStep”, “text”: “Stir to combine well.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low for 6 hours.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Serve hot, optionally with toppings like avocado or cilantro.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “12 g”, “fatContent”: “3 g”, “carbohydrateContent”: “45 g”}}