Crock Pot Vegetarian Chili

4.84 from 6 votes

Crock Pot Vegetarian Chili

Quick, easy, and healthy, this Crock Pot Vegetarian Chili Recipe has been one of my favorites for years. It’s perfect for a party, a big family get-together, or to make for leftovers. Everyone loves this deliciously simple recipe!

Course Main Course

Cuisine American

Keyword chili, crock pot, crock pot vegetarian chili, slow cooker vegetarian chili, vegetarian

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 73kcal

Author Debi

Equipment

Crock Pot

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

Makes about 24 servings at about ½-cup each

Slow cooker size: This recipe makes a large batch. A 4-quart or 6-quart slow cooker is recommended. If using a 4-quart slow cooker, make sure the ingredients do not exceed the manufacturer's recommended fill level.

Beans: 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.

Chili beans: Chili beans are usually packed in a seasoned sauce, so the flavor and heat can vary by brand.

Spice level: The cayenne adds additional heat. For a milder chili, reduce or omit the cayenne.

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

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.

Stovetop: Combine all ingredients in a large pot. Bring to a gentle simmer over medium heat, then cook for 30–45 minutes, stirring occasionally. If it becomes thicker than you'd like, since more evaporation occurs than in the slow cooker, just add splash of water or vegetable broth to thin it.

Serve with chopped red onion, cheddar cheese, sour cream, chopped cilantro, or your favorite toppings.

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.

Nutrition