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Slow cooked veggie chilli recipe

Slow cooked veggie chilli recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Vegetarian chilli

A really lovely recipe, easy to prepare and even the non-veggies will really enjoy it. Serve with potato wedges and a sprinkle of grated cheese.

East Lothian, Scotland, UK

13 people made this

IngredientsServes: 8

  • 1 onion, finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 teaspoons chilli powder
  • 2 cloves garlic, finely chopped
  • 1 tablespoon brown sugar
  • 1 (300g) tin kidney beans
  • 1 (300g) tin mixed beans
  • 1 butternut squash, cubed
  • 1 (300g) tin chopped tomatoes

MethodPrep:5min ›Cook:8hr ›Ready in:8hr5min

  1. Turn the slow cooker onto low heat and add the chopped onion. Add the spices, finely chopped garlic cloves and sugar to the onion and stir all together. Add the beans and stir well. Next add the cubed butternut squash and the tinned tomatoes, stir well. Cook on low for 6 to 8 hours.


Prepare potato wedges by simply cutting potatoes finely and sprinkling on some oil, sea salt and pepper (and some chilli for an extra kick) and putting in an oven set at 180 C / Gas4 for around 40 minutes (turning half way through).
If you are in a hurry, you can put the slow cooker on 'high' and cook for 3 to 4 hours.
Season this chilli to taste.

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Slow-Cooker Vegetarian Chili

Packed with vegetables and legumes, this meatless Monday meal is hearty cold-weather comfort food at its best. Serve it with thick slices of warm corn bread or over freshly steamed rice or a baked potato. You can dress it up with shredded cheese, a dollop of plain yogurt and a sprinkling of chopped green onions or pepitas.

Slow-Cooker Vegetarian Chili


  • 2 cans (each 15 oz./470 g) pinto beans, drained and rinsed
  • 2 cans (each 15 oz./470 g) kidney beans, drained and rinsed
  • 1 can (15 oz./470 g) chickpeas, drained and rinsed
  • 1 can (28 oz./875 g) crushed tomatoes with juice
  • 1 can (15 oz./470 g) fire-roasted diced tomatoes with juice
  • 1 large yellow onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 small red bell pepper, seeded and finely chopped
  • 1 small green bell pepper, seeded and finely chopped
  • 3 Tbs. chili powder
  • 1 Tbs. ground cumin
  • Kosher salt
  • 2 cups (12 oz./375 g) frozen corn kernels

1. In a slower cooker, combine the pinto and kidney beans, chickpeas, crushed tomatoes, diced tomatoes, onion, carrot, red and green peppers, chili powder, cumin, 1 Tbs. salt and 1 cup (8 fl. oz./250 ml) water. Stir to mix well. Cover and cook on low for 6 hours to blend the flavors.

2. Uncover, add the corn and stir well. Re-cover and continue to cook on low for 30 minutes. The corn should be tender and warmed through. Taste and adjust the seasoning with salt.

3. Ladle the chili into individual bowls and serve immediately. Serves 8.

Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking , by Kim Laidlaw.

Slow-Cooker Vegetarian Chili Recipe

This Slow-Cooker Vegetarian Chili takes just a few minutes to throw everything in together. Four hours later you have a hearty meal that is sure to warm you from the inside!

There are a few things that I can’t get enough of once autumn hits.

The cool crisp air (minus the snow). The beautiful leaves changing before they fall to the ground. An unlimited amount of Pumpkin Spiced Lattes (that I’m totally making at home this year – dairy-free style)!

And of course, hearty bowls of soup and chili to warm my body up.

You see, I may be a fan of the cool crisp air, but when it comes down to it, once I get cold, I have the hardest time warming back up. You have to layer me in about 3 pairs of socks, a long-sleeved thermal, a hoodie, thermal pants under my sweats, and maybe even a scarf. And that’s just indoors! I don’t want to talk about going outside in the cooler months – I pretty much just hibernate.

Thankfully, I absolutely love soup to warm me up. And not just any soup, but a chunky chili full of heartiness, massive amounts of flavor, and of course lots of healthy protein to give you the energy to jump through as many piles of leaves as your heart so desires.

In the cool months, I could not live without my slow-cooker! This is the one I use, and I absolutely swear by it! Of course, it’s programmable, but what I love most about it is that if you aren’t quite ready to eat when your chili is done cooking, the slow-cooker will automatically turn to a warm setting until you turn it off. Total genius. And believe me, the warm feature keeps it just as hot as if it just came off the stove.

No one has to know that you had a screaming child, spilled milk, and a clogged toilet all right before dinner that caused it to be 45 minutes later than you planned. Because this is real life, and real life is never as we plan it to be.

For the longest time, when I started morphing my mom’s chili to-die-for chili into a vegetarian version for myself, I was using meatless soy-crumbles as a meat substitute. And while that was super delicious, I have since graduated.

I am absolutely addicted to eating as much REAL food as I possibly can. Food that I can explain to my son where in the earth it came from. I think I got sick of people asking me what fake meat was made of and not quite having an exact answer.

So the substitution was made in this chili, and I love it even more. Meatless and Fake-Meat-Less chili for the win. The hearty lentils take the place and win by a landslide. Both in flavor and nutrition!

And don’t be scared. Lentils are full of protein and are totally worth introducing into your diet. And with this recipe, you don’t have to be a health-nut master-chef to know how to prepare them. You honestly dump every single ingredient into the slow-cooker, turn it on, and walk away.

How to make crockpot vegetarian chili

Vegetarian chili is easy to make, but it does require quite a bit of standing at your stove and stirring the pot. That's what's so great about this slow cooker version.

Unlike our Easy Vegetarian Chili Recipe, we add a touch of coconut sugar to this recipe. That's because we skip the step of sauteeing the veggies so they don't have a chance to release their natural sweetness. A little coconut sugar (or whichever sweetener you prefer) adds that missing element.

  • Author: Chew Out Loud
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1 x


This is hands down the best vegetarian (or vegan) chili we’ve ever devoured, whether by slow-cooker or stovetop. This vegetarian chili can be made in your Crock Pot or simply on the stovetop, your choice. You won’t miss the meat with these big, bold flavors.


  • 2 TB olive oil
  • 1 medium onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp ground cinnamon
  • 2 TB oregano
  • 2 tsp ground coriander
  • 3 TB tomato paste
  • 2 green bell peppers + 2 red (or yellow) bell peppers, seeded and chopped
  • 2 cans (14.5 oz each) fire roasted tomatoes, with juices
  • 4 cups vegetable broth
  • 1 can (14 oz) black beans, rinsed and drained
  • 1 can (14 oz) white beans, drained
  • 1 can (14oz) garbanzo beans, drained
  • 1 can (14 oz) corn kernels, drained
  • 2 (12 oz each) packages vegetable burger crumbles
  • kosher salt and freshly ground black pepper
  • Optional Garnishes: shredded cheddar cheese (vegan if desired,) cilantro, avocado, limes


  1. For Stovetop: In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add tomato paste and stir 30 seconds.
  2. Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered 20 minutes. Add beans and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another 20 minutes. Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
  3. For Slow Cooker: Add all ingredients into slow cooker. Cover and cook on Low for 6 hours.


This chili is even better the next day, so if you can make it the day beforehand, please do! If you don’t prefer to use vegetable burger crumbles, simply substitute with more beans or grains instead. This chili is absolutely delish with these honey cornbread muffins.

Keywords: vegetarian chili, vegan chili, slow-cooker chili, stovetop chili

Did you make this recipe?

Tag @chewoutloud on Instagram and hashtag it #chewoutloud

Slow Cooker Beef Chilli

It's perfect&mdashespecially when topped with cheese!

Our Classic Beef Chilli is already quick enough to make on a weeknight, but this slow cooker recipe is even easier.

Do I need to cook the beef and onions first?

Not really, but we recommend it. Sautéing the beef and onion will definitely lead to more flavour. But if you want to just throw everything into the slow cooker at once, it'd be TOTALLY fine.

What kind of beef should I use?

While we prefer 80% (because fat=flavour) anything up to 90% lean will work.

Can I swap in chopped tomatoes for the crushed?

Absolutely! It'll taste the same, but you'll have more texture from chopped tomatoes.

What kind of spices should I use?

Tbh, anything your heart desires. We like a combo of chilli powder, cumin, dried oregano, and paprika, but you can switch it up according to taste.

Can I make this ahead of time?

Yes&mdashDO IT! This makes great leftovers throughout the week. Properly stored in an airtight container, the chilli will last 4 to 5 days.

Slow Cooker Vegetarian Chili

I make a lot of chili recipes in the fall and winter.

This Slow Cooker Vegetarian Chili is one of my all-time favorites. I have been wanting to share it for a while now, and finally perfected it.

I love having a plant-based chili recipe that I can throw in the mix during the winter. This is loaded with beans, veggies and rich spices.

Aside from the healthy beans and vegetables in this recipe, the fact it cooks in the crockpot all day is a huge time saver. Crockpot to the rescue, right?

My site has a lot of meat based chili recipes but very few vegetarian and vegan friendly.

What I love most about today&rsquos Slow Cooker Vegetarian Chili is that it uses three kids of beans, lots of vitamin rich vegetables and of course rich, warm spices.

Load up your chili with your favorite garnishes and you have a complete meal!

One of my favorite things to do when I make a big pot of chili is to set out a variety of garnishes for my guests or family.

I like cheese, red onion, green onion, cilantro, sour cream, crushed chips, jalapeño slices and diced tomatoes.


This vegetarian chili recipe in the crock pot is made with simple, healthy ingredients.

  1. BEANS: I consider the beans to be the star of this chili. For my recipe I used black beans, kidney beans and white beans. Feel free to mix it up and use your favorite beans. Chickpeas and red beans work nicely too.
  2. VEGETABLES: The veggies add texture, nutrition and flavor to this chili. I used garlic, carrots, red onion, bell peppers, diced tomatoes, celery and poblano peppers. Feel free to get creative and try things like zucchini, kale, spinach, spicy peppers, potatoes and cauliflower.
  1. RICH, WARM SPICES: Spices help to create the best chili possible. You will find oregano, cumin, chili pepper and cayenne pepper in this version.
  2. GARNISHES: Of course when it comes to chili, the garnishes take it to the next level. I am the queen of garnishes. I enjoy fresh cilantro, chopped green onions, cheese , diced red onion, sour cream, jalapeños and avocado. You can even add crushed chips to the top of your chili for that added crunch.


Making chili in the crockpot couldn&rsquot be easier.

You really just add everything in to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

If you want to help the flavors really bloom in this chili I suggest sautéing the vegetables and spices before adding them to the slow cooker.

This really helps the flavors open up!

I would heat 2 Tablespoons olive oil in a medium skillet and then add the onion and sauté for about 2 minutes.

Add in the garlic and the poblano and sauté for about 3 more minutes.

Add the spices in and continue to sauté for about 3 to 4 minutes.

From here just add that in to the slow cooker with the rest of the ingredients and you have an easy chili waiting at the end of the day.


While I always think a big slice of cornbread goes best with chili here are some other ideas:

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The Best Vegetarian Slow Cooker Chili Recipes

Published: Apr 1, 2016 · Modified: Mar 29, 2017 by Michelle Honeyager · This post may contain affiliate links.

Image: Nataliya Arzamasova /

Love a good vegetarian chili, but you’re short on time? Time to break out the slow cooker for some vegetarian slow cooker chili. By dumping those ingredients into the pot while you have more time, and setting the slow cooker ahead of time, you’ll have a hearty chili ready when you are. The best vegetarian slow cooker chili recipes below keep the robust flavor of chili alive, while they cook without constant supervision.

Easy Crockpot Lentil Chili Recipe

Image: Jeanette's Healthy Living

This thick lentil chili goes good served over quinoa. It packs plenty of flavor, since it contains dry mustard, coriander powder, cumin and chili powder, as just a few of the spices.

Slow Cooker Vegetarian Chili

Image: Gimme Some Oven

This super colorful vegetarian chili calls for red onions, avocado and cilantro on top. The chili itself contains quinoa for some added protein. The recipe also calls for one cup of beer for added flavor, though you can also use just extra veggie broth.

Slow Cooker Veggie Chili

Image: My Recipes

This recipe allows you to throw in some more unconventional chili additions like mushrooms. It also adds zucchini and squash to the dish. Chili powder and pepper add kick.

Three-Bean Vegetarian Chili

Image: My Recipes

Get a boost of protein with black beans, kidney beans and pinto beans. Chili powder, cumin and Worcestershire sauce add plenty of flavor to this slow cooker favorite. Cook this one on low for eight hours for a chili when you get home from work.

Easy Slow Cooker Vegetarian Chili

Image: Layers of Happiness

This vegetarian slow cooker chili recipe loads in tons of spices, like onion powder. A wide array of veggies like mushrooms, onions, bell peppers, tomatoes, corn and chili peppers add a hearty vegetable base. There’s even some cornmeal to give the chili a thicker texture.

Slow Cooker Vegetarian Chili with Quinoa

Image: Simply Quinoa

The main feature of this dish is, of course, the added cooked quinoa for a pack of protein. This dish also has a rich tomato base to it.

I made this recipe as standard chili for those who are craving regular chili but without meat. If you want this veggie packed or have vegetables you want to use up, you can add them.

  • Corn &ndash Add it fresh off the cob, canned, or even frozen.
  • Celery &ndash It seems strange, but it&rsquos a common ingredient in most soups, so why not chili?
  • Carrots &ndash Dice these small, for carrots take a long time to tenderize in the slow cooker.
  • Mushrooms &ndash This will add a touch of beefy flavor to the chili.