This hearty slow cooker vegetarian chili is packed with four kinds of beans, potatoes, carrots, onions, and warming Mexican spices. It’s an easy, healthy meal the whole family will enjoy.
Easy and Comforting Meatless Slow Cooker Chili
There’s nothing better than walking into a home filled with the aroma of a ready-to-serve dinner. This slow cooker vegetarian chili combines wholesome ingredients and bold spices for a satisfying, meat-free meal. It takes under 10 minutes to assemble and then simmers in the crockpot, making it ideal for busy weekdays or relaxed weekend gatherings. Simple to prepare and full of flavor, it’s a comforting option the whole family will ask for again.
What You Need To Make This Chili Recipe
- Beans – Four varieties: black, navy (white), kidney, and pinto.
- Vegetables – Diced russet potatoes for extra heartiness, carrots, bell pepper, and onion.
- Tomato sauce for a rich base.
- Rotel diced tomatoes with green chiles for added flavor and a mild kick.
- Vegetable broth or water to thin the chili to your preferred consistency.
- Pantry seasonings – Chili powder, ground cumin, smoked or regular paprika, dried oregano, garlic powder, kosher salt, and black pepper.
Easy Two-Step Vegetarian Chili
- Prep the ingredients. Drain the canned beans but do not rinse them; the starchy liquid helps thicken and flavor the chili. Dice the potatoes, carrots, bell pepper, and onion.
- Combine and cook. Add everything to a large slow cooker, stir to combine, cover, and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are tender and flavors meld.
The Best Ways To Serve Chili
- Classic: Top with shredded cheese, diced onions, cilantro, avocado slices, and a dollop of sour cream or Greek yogurt.
- Over grains: Serve over rice or quinoa for an extra filling bowl.
- Chili bar: Great for gatherings—offer jalapeños, lime wedges, tortilla chips, shredded cheese, and sour cream so guests can customize their bowls.
- On baked sweet potatoes: Spoon chili over baked sweet potatoes for a nutrient-rich, satisfying meal.
Storing Leftovers and Freezing Chili
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Portion into freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat or microwave until heated through.
Slow Cooker Vegetarian Chili
Equipment
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6 Qt Slow Cooker
Ingredients
Chili
- 1 15 ounce can black beans, drained not rinsed
- 1 15 ounce can kidney beans, drained not rinsed
- 1 15 ounce can white navy beans, drained not rinsed
- 1 15 ounce can pinto beans, drained not rinsed
- 2 medium russet potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- ½ cup bell peppers (any color), diced
- 1 small yellow onion, finely diced
- 15 ounce can tomato sauce
- 10 ounce can Rotel diced tomatoes and green chiles
- ½ cup vegetable broth or water
Seasonings
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
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Add all ingredients to a 6-quart slow cooker and stir to combine. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until vegetables are tender and flavors have blended.
Notes
See the main post for extra tips and serving suggestions.
Nutritional information is an estimate provided as a courtesy and should be treated as approximate.
Nutrition
More Chili Recipes To Try
If you enjoy this chili, consider trying other hearty variations such as beef chili, white bean chicken chili, turkey chili with pumpkin, taco soup, or classic chicken chili.
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