This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
This easy Crock Pot Vegetarian Chili is a simple, hearty meal made with beans, tomatoes, tomato paste, and chili spices. Everything goes straight into the slow cooker, so there’s no chopping or sautéing required. Blend a portion of the chili before serving to make it thick and hearty while keeping plenty of whole beans in every bite.
It’s an easy vegetarian chili recipe that’s naturally meatless and can be made with mostly pantry ingredients. Serve it in a bowl with your favorite toppings, spoon it over rice or baked potatoes, or use leftovers for chili mac, nachos, and more.
The existing recipe dates back to the original 2010 version and was previously updated in 2020, but I’m doing a Vegetarian Comfort Food series, and thought this favorite recipe could use an update. So, I’ve updated it for a better user experience.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Why you’ll love this Slow Cooker Vegetarian Chili
- No chopping required: Open the cans, mix, and let the slow cooker do the work.
- Easy pantry meal: The ingredients are simple and easy to keep on hand.
- Makes a big batch: Perfect for meal prep, parties, game day, and leftovers.
- Dump-and-go slow cooker recipe
- Thick and hearty: Blending a portion of the chili gives it a rich, thick texture.
- Budget-friendly: Beans and canned tomatoes make this an inexpensive meatless meal.
- Great for leftovers: The chili can be served several different ways throughout the week.
- Freezer friendly: Freeze extra portions for an easy future meal.
- Naturally vegetarian, vegan, and Gluten-free*
*Canned chili beans and other packaged ingredients can vary by brand. Be sure to check the labels to make sure they are vegetarian, vegan, or gluten free.
Beans, the classic, trending food
The kitchn tells us that beans are a trending ingredient for 2020. And, well, in my opinion, chili is one of those crock-pot meals that just never goes out of style. Because this chili is with healthy beans it’s a protein powerhouse that’ll keep you full for a long time.
I first started making this chili after I got laid off from work, and I wasn’t sure what we could afford. So, I went all budget-conscious on everything. And, this is a really budget-friendly dish. Especially if you buy the beans when they are on sale at the store. I can usually find beans less than $1 per can, making this whole recipe cost less than $10 for all of the ingredients.
When you divide that out by the number of servings, we’re talking about 42 cents (or less) per serving.
Year-round comfort food
Slow Cooker Vegetarian Chili is a comfort food recipe for any time of year. Smoky Black Bean Chili Soup is another great year-round crock pot meal.
Of course, chili is a great warming dish during the cold winter months. But this chili is fabulous during summer too. It’s perfect for a lighter meal when served over sweet potatoes. And, you can keep the heat out of the house by plugging the slow cooker in outside.
The Easiest Slow Cooker Vegetarian Chili
This is essentially a dump-and-go chili. Open the cans, combine everything, blend a portion for a thicker texture, and let the slow cooker do the work.
Try this easy slow cooker vegetarian chili recipe that will have everyone asking for the recipe. It’s the perfect way to eat healthier while being super budget friendly.
It’s naturally gluten-free, vegan, loaded with fiber, and packed full of flavor! I’ve made this chili for many parties, and it always gets rave reviews. People who don’t usually like chili love this one. Even meat eaters love this vegan chili.
If you’re looking for a meaty chili to serve as well, be sure to check out this Crock Pot 5 Ingredient Chili. You’ll also want to check out my Crock Pot Bean Dip recipe for all your parties! And, you’ll love all my Vegetarian Slow Cooker Recipes!
How should I serve chili?
This chili is so simple to make; there’s no chopping, no complicated measuring, just open some cans of healthy ingredients, mix them all together, and cook. That’s it.
Blending a few cups of the chili helps break down some of the beans and tomatoes, creating a thicker, heartier texture while leaving plenty of whole beans throughout the chili.
Then, garnish that delicious chili with your favorite toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped green onions
- Chopped red or white onion
- Fresh cilantro
- Diced avocado or guacamole
- Tortilla chips
- Sliced jalapeños
- Lime wedges
- Or your favorite toppings
For a heartier meal, serve the chili over white or brown rice, a baked potato, baked sweet potato, French fries, or pasta. It’s also great for a nacho bar (we often have a nacho bar at our football watching parties, and this chili is perfect!) or game-day spread. Serve with cornbread for a holiday dinner party. Serve it with homemade air fryer tortilla chips for a fun dinner. Or, just eat straight from a bowl.
Storage
It makes a big slow cooker full, filling a 4-quart slow cooker almost to the top, which means lots of leftovers or enough to feed a crowd at a big party.
Let leftover chili cool and transfer it to airtight containers. Refrigerate for up to 4 days.
For longer storage, freeze the chili in freezer-safe containers or freezer bags. Leave some room for expansion. Freeze for up to 3 months for best quality.
Thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of water if the chili has become too thick.
Can I Make This Chili Ahead?
Yes, you can make this chili ahead. It’s a great make-ahead meal. Prepare the chili according to the recipe, cool it, and refrigerate it in airtight containers. The flavors often taste even better after the chili has had time to rest.
Ways to Use Leftover Chili
Make up some Mexican Chili Cheese Dip
Try adding some leftover chili to your favorite mac & cheese recipe for an easy chili mac dinner.
Make some chili cheese dogs (try the vegetarian “hot dogs” if you want to keep it vegetarian). Or add some to a burger for a chili size.
Game day grub of chili nachos, chili cheese fries, or chili baked potatoes are always welcome!
Make some bean & cheese enchiladas by wrapping chili with cheese up in tortillas, place them in a casserole dish, pour some easy enchilada sauce over the top, and top with a little more cheese. Bake until bubbly. You can check out this Easy Black Bean Enchiladas Recipe for more inspiration.
Make Easy Weeknight Eggs using chili instead of pinto beans, or simple breakfast eggs topped with chili
Let’s Connect
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
How to make the best slow cooker vegetarian chili Recipe
Crock Pot Vegetarian Chili
Equipment
Ingredients
- 2 cans kidney beans 15 ounce each, drained and rinsed
- 2 cans spicy chili beans 15 ounce each, undrained
- 1 can pinto beans 15 ounce, undrained
- 1 can white beans 15 ounce, drained and rinsed
- 2 cans chunky tomatoes 14.5 ounce each, undrained
- 2 cans tomato paste 6 ounces each
- 4-½ teaspoons chili powder
- ¼ teaspoon cayenne pepper
- salt, to taste optional
Instructions
- Mix all ingredients in the bowl of a 4 quart to 6 quart slow cooker.
- Transfer about 3 to 4 cups of the chili to a blender and carefully blend until mostly smooth. Alternatively, use an immersion blender directly in the slow cooker, blending just enough to thicken part of the chili while leaving plenty of whole beans.
- Return the blended chili to the slow cooker if using a blender. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until hot and the flavors have melded.
- Taste the finished chili and add salt if needed. The amount of salt will depend on the brands of beans and tomatoes used.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
This recipe was originally posted on my blog in Feb 2010. I’ve made some updates to the original recipe, and reposted it. Here’s the original photo.
Tina Motto
Eat salads every night instead of potatoes and paasta! Also no bread. This chili is fantastic.
Sandra
We always serve this for our family get togethers. Slow cooked meals are so handy, and this one is super filling (also perfect for the vegetarian in our fam).
Jennifer
You know, thats a nice simple recipe. I just love how my family eats this up. Men always seem up for chlili.
Debi
This is the chili I always make for our Super Bowl parties. It’s easy, it’s delicious, and everyone loves it, asking for the recipe. I hope you love it as much as we do. Debi, author, Life Currents