There’s nothing better than coming home to a warm bowl of chili after a long day, especially when your slow cooker has done all of the work for you! This Crockpot Vegetarian Chili is hearty and flavorful as a chili should be, with the vegetables, beans, smoky spices, and just enough heat from the jalapeño pepper, slow cooking throughout the day for perfection! Serving is large enough to please a crowd or family, or freeze some to have when there’s nothing in the fridge!
This recipe uses basic ingredients that are budget friendly.
I’ve made this Crockpot Chili so many times over the years. When I know we’ll have a busy week ahead, I will prep the vegetables on Sunday and make our favorite Buttermilk Cornbread to serve on the side. Then I put everything in the Crockpot on Monday morning, set it on low, and it’s ready when we come home from work! Perfect way to start the week! Great for leftovers on Tuesday for Chili Nachos, and Wednesday over a baked potato or vegan chili dog.
Ingredients for Vegetarian Chili
Here’s what goes into this hearty vegetarian chili:
Note: I don’t have any measurements for salt. This is because the crushed tomatoes and paste can be salty, so I leave the salting up to you to taste and add if necessary.
How to Make Crockpot Vegetarian Chili
This recipe couldn’t be any easier:
- Add all of the ingredients to the slow cooker (crockpot). I use this 7-quart Crockpot.
- Set to Low for 8-10 hours (or High 4-5 hours) until the vegetables are tender and all of the flavors have blended.
- Taste and adjust seasoning before serving.
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That’s it! Dinner is ready when you are!
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before heating.
- Reheat: Warm on the stovetop or in the microwave until heated through.
Serving Ideas and Toppings
- Toppings: add shredded cheddar cheese, chopped green onions, sour cream, and avocado or guacamole.
- Serve buttery soft Cornbread on the side.
- Spoon over a baked potato and finish with toppings above.
- Ladle over a vegan hot dog and top with cheese for a vegetarian chili dog
- Serve over a bed of cooked rice or quinoa.
It’s one of those set it and forget it meals you can toss together in the morning and come home to dinner ready and waiting. Perfect for Meatless Mondays, busy weekdays, or when you’re craving something cozy and nourishing.
This slow cooker vegetarian chili is so good, you won’t even miss the meat!
If you like this recipe then check out these Mexican dishes as well: Instant Pot Mexican Rice, Creamy Vegetable Fajita Pasta, and Mexican Bean Casserole.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
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Crockpot Vegetarian Chili
Equipment
- Slow Cooker (Crockpot) 7-quart Crockpot was used for this recipe
Ingredients
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, chopped fine
- 2 medium carrots, chopped
- 1 small jalapeño, chopped (fresh or canned) Optional*
- 1 15.25oz. can corn, rinsed and drained
- 1 28oz. can crushed tomatoes
- 1 6oz. can tomato paste
- 1 16oz. can white kidney beans, drained and rinsed (some brands will be 15.5oz cans)
- 1 16oz. can red kidney beans, drained and rinsed (some brands will be 15.5oz cans)
- 1 16oz. can black beans, drained and rinsed (some brands will be 15.5oz cans)
- 2 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano, dried
- 1 teaspoon parsley, dried
- 1 teaspoon Worcestershire sauce
- 3 cups vegetable broth
Instructions
- Place all ingredients in the crockpot stir to combine. Cook on low for 8-10 days or High for 4-5 hours.
- Taste and adjust seasoning as desired.
- Serve and Enjoy!
Notes
- Refrigerate: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before heating.
- Reheat: Warm on the stovetop or in the microwave until heated through.
