Crock Pot Vegetarian Chili

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 to make

This is one of those easy pantry meals that is especially helpful when you need dinner without a lot of prep. There’s no chopping, sautéing, or complicated cooking. Everything goes into the slow cooker, and blending a portion of the chili gives it a thick, hearty texture.

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.

Ingredient notes

I like to use low sodium or salt free canned beans for my chili so I can control how much salt is in there. I usually add about 1 & ½ teaspoons salt to the chili, but only if I’ve used the low sodium beans.

If you use regular full sodium beans, wait until the chili is cooked to taste it for salt. You can always add more salt, but you can’t take it out.

I also like to use fire roasted diced tomatoes in my chili. I like the little extra flavor they add.

Tips and tricks to get the best chili:

Don’t skip blending part of the chili. 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.

If using a blender, don’t overfill it with hot food. Blend in batches if necessary and follow your blender manufacturer’s instructions for blending hot liquids.

If using an immersion blender, pulse it briefly rather than blending the entire pot. You want some beans to remain whole.

Taste before adding salt. Canned beans and chili beans can contain very different amounts of sodium.

Can I make vegetarian chili in a slow cooker?

Yes. Slow cooking is especially convenient for vegetarian chili because the beans, tomatoes, and spices have plenty of time to blend together. This recipe is particularly easy because all of the ingredients go directly into the slow cooker without chopping or sautéing.

How do you make vegetarian chili thicker?

For this recipe, blend about 3 to 4 cups of the chili and stir it back into the slow cooker. The blended beans and tomatoes naturally thicken the chili while leaving plenty of whole beans for texture.

Nutrition note

This chili gets much of its protein and fiber from the variety of beans. Beans are also a source of plant-based iron and other nutrients. For the most accurate nutrition information, use the brands and quantities you actually purchase, since sodium and other nutritional values can vary considerably between canned products.

How should I serve chili?

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