Simple Crockpot Vegetarian Chili Recipe

Growing up, I thought vegetarian chili was just regular chili minus the meat – bland and boring. That’s how my sister made it in college when she went through her brief vegetarian phase. Every time I tried it, something was missing.

Turns out, I just hadn’t found the right recipe yet. This crockpot version changed everything for me. The secret isn’t trying to replace the meat – it’s letting the beans and vegetables shine on their own while the slow cooker does all the heavy lifting. Now even my meat-loving husband asks for seconds.

What Kind of Beans Should I Use?

This recipe calls for a trio of beans – black, kidney, and pinto – but don’t feel locked into these specific varieties. Navy beans or great northern beans can easily replace any of these options if that’s what you have in your pantry. When choosing canned beans, look for low-sodium versions so you can better control the salt content of your chili. Remember to always rinse your beans thoroughly in a colander before adding them to your chili – this helps remove excess sodium and starch, preventing your chili from becoming too thick or salty. If you’re feeling ambitious, you can also use dried beans that you’ve cooked yourself, which often have a better texture and let you control the firmness.

Options for Substitutions

This veggie chili is super adaptable and you can make several easy swaps:

• Beans: Feel free to mix and match any beans you have in your pantry! Great Northern beans, chickpeas, or navy beans all work well. Just keep the total amount of beans the same (about 3 cans).
• Fire-roasted tomatoes: Regular diced tomatoes work fine here – if using these, try adding 1/4 teaspoon of smoked paprika for that roasted flavor.
• Fresh vegetables: You can swap any of the fresh veggies based on what you have. Try zucchini, corn, or sweet potatoes. Just keep the portions similar to maintain the right texture.
• Lime juice: No fresh limes? Use lemon juice or even a splash of apple cider vinegar for that bit of acidity.
• Spices: If you’re missing one of the spices, you can use a pre-made chili powder mix – start with 2 tablespoons and adjust to taste. Just watch the salt content as these mixes often contain salt.
• Toppings: The toppings are totally up to you! Try crushed tortilla chips, Greek yogurt instead of sour cream, or different types of cheese. You can skip any you don’t like.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot vegetarian chili is adding all ingredients at once – instead, layer your vegetables at the bottom where they’ll cook properly in the direct heat, then add beans and tomatoes on top. Another common error is lifting the lid too frequently during cooking, which can add 15-20 minutes of cooking time each time you peek and releases essential moisture and heat. To avoid bland chili, don’t skip draining and rinsing your beans, as the liquid in canned beans can make your chili taste metallic and muddy the flavors. For the best texture, resist the urge to stir too often – give it one good stir at the beginning and another about 30 minutes before serving, letting the slow cooker do its magic in between. If you want to add any fresh herbs or lime juice, wait until the last 10 minutes of cooking to preserve their bright flavors.

What to Serve With Vegetarian Chili?

This hearty vegetarian chili is perfect for loading up with all your favorite toppings and sides! A warm piece of cornbread or some tortilla chips are my go-to choices – they’re perfect for scooping up every last bite. For a complete meal, I like to make a simple green salad with lime vinaigrette or some Mexican-style rice on the side. If you’re feeding a crowd, setting up a toppings bar with shredded cheese, diced avocado, fresh cilantro, lime wedges, and sour cream lets everyone customize their bowl just the way they like it.

Storage Instructions

Keep Fresh: This veggie chili is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they hang out together, making it even tastier the next day.

Freeze: Got leftovers? This chili freezes like a dream! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good for up to 3 months. I like to freeze it in individual portions for easy lunch options.

Reheat: When you’re ready to enjoy your chili again, warm it up on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave for a quick fix – just remember to cover it to prevent splatters! Add a splash of water if it seems too thick after reheating.

Make Ahead: This chili is great for making ahead! You can prep all the veggies the night before and store them in the fridge. When you’re ready to cook, just toss everything in the crockpot and let it do its thing. The toppings should be prepared fresh when serving.

Preparation Time	15-20 minutes
Cooking Time	240-300 minutes
Total Time	255-320 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 5-10 g
• Carbohydrates: 120-130 g

Ingredients

• 1 cup finely chopped yellow onions
• 1 cup diced red peppers
• 1 cup sliced carrots
• 1 cup diced celery
• 1 (15-ounce) can of tomato sauce with no added sugar
• 1 (15-ounce) can of diced fire-roasted tomatoes
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 (15-ounce) can of kidney beans, rinsed and drained
• 1 (15-ounce) can of pinto beans, rinsed and drained
• 2 teaspoons kosher salt (used separately)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon mild chili seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon fresh lime juice
• 2 tablespoons optional hot sauce
• Simple guacamole
• Hot sauce, diced onion, cilantro, jalapeño, avocado, sour cream, cheese, and chips

Step 1: Prepare Ingredients for Slow Cooker Method

Start by adding the following to a 6-quart slow cooker: chopped onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons of salt, garlic powder, cumin, chili powder, and smoked paprika.

Stir everything together to ensure the ingredients are well combined.

Set the slow cooker to cook on high for 4-5 hours or on low for 6-7 hours until the vegetables are tender.

Step 2: Prepare Ingredients for Stovetop Method

Heat 1 tablespoon of olive oil in a large pot or Dutch Oven over medium heat.

Add onions and a pinch of salt, then stir for about 5 minutes until onions are translucent.

Add bell pepper, carrot, and celery to the pot and cook for an additional 2-3 minutes, stirring occasionally.

Then add tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons of salt, garlic powder, cumin, chili powder, and smoked paprika.

Stir to combine all the ingredients.

Step 3: Cook the Chili (Stovetop Method)

Cover the pot and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cook, covered, for about 30-35 minutes, stirring occasionally.

The chili is ready when the vegetables are very tender, and the mixture has thickened.

Step 4: Final Touches

For both the slow cooker and stovetop methods, uncover and stir in the lime juice and hot sauce, if desired, once the cooking time is up.

Taste the chili and add the remaining salt if needed to suit your preference.

Step 5: Serve and Enjoy

Serve the chili as is or with any toppings you like, such as shredded cheese, sour cream, chopped cilantro, or avocado.

Enjoy your hearty and flavorful chili!