This slow cooker vegetarian chili is loaded with healthy ingredients and has delicious bold flavors. You will not miss the meat in this hearty one-pot meal!
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Several years before Tom and I became “flexitarians”, I started making this meatless chili for my daughter who is a vegetarian . It quickly became a family favorite. It’s packed with veggies, beans, and plenty of spicy flavors. Even my teenage son, who refuses to eat anything remotely healthy, is a fan! He likes this version better than my Simple Healthy Slow Cooker Chili which has meat in it.
I like to use a combination of 2-3 kinds of beans depending on what I have in the pantry. My favorites are black, pinto, and kidney. I also use fire roasted crushed tomatoes and tomato sauce. You can use all tomato sauce, but I really like the flavor and texture of the fire roasted tomatoes.
The spices combined with the cocoa powder add a great depth of flavor and richness. We like things a little spicy. This chili has medium heat, so adjust the seasoning according to your taste. If your family prefers a milder flavor, reduce the chili powder. I always tell Tom, “You can add more heat but you can’t take it away!”
This chili is the perfect weeknight meal. After you chop your veggies, just throw everything in your slow cooker and let the magic happen. If I know I’m going to have a busy morning, I chop the veggies the night before or over the weekend on my meal prep day.
This recipe makes about 8 good size servings. Perfect for leftovers later in the week, feeding a crowd, or freezer meals. As a matter of fact, I have 3 mason jars filled in the freezer right now ready to take to my daughter this weekend.
Slow Cooker Vegetarian Chili
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 1/2 cups celery (about 3 ribs), sliced
- 1 cup carrots (about 3 medium), sliced
- 6-8 cloves garlic, minced
- 2 28 oz cans crushed fire roasted tomatoes
- 1 15 oz can tomato sauce
- 2-3 15 oz cans black beans, kidney beans, and or pinto beans, drained and rinsed any combination of these are delicious
- 1 16 oz bag frozen corn
- 2 tbsp chili powder
- 1 1/2 tbsp unsweetened cocoa powder
- 1 tbsp cumin
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- optional toppings: sour cream, cheese, green onion, cilantro, avocado
Place all ingredients in your slow cooker and stir. Cook on high for 4-5 hours or on low for 8 hours.
Serve with favorite toppings. We like sour cream, cilantro, avocado, green onion, and a little queso fresco.
If you prefer a thinner texture, add 1-2 cups of water until it reaches desired consistency. We like a thicker texture, so I do not add water.
This chili has medium heat, adjust the seasoning according to your taste.
Leftovers freeze well.
We recommend using organic ingredients when possible.
Let me know how you like it in the comments below. I love hearing from you!