Oh, do I have a cozy, belly-warming secret to share with you! My Crockpot Vegetarian Chili is the kind of meal that simmers away while you go about your day, filling your kitchen with the most incredible smoky-sweet aroma. It’s packed with hearty beans, vibrant peppers, and just the right blend of spices—no meat needed to make it satisfying. Trust me, even the die-hard carnivores in my life go back for seconds. The best part? You dump everything in, walk away, and come back to a pot of pure comfort. Perfect for busy weeknights or lazy Sundays.

Why You’ll Love This Crockpot Vegetarian Chili

This isn’t just another chili recipe—it’s a game-changer. Here’s why:

Set it and forget it: Toss everything in the slow cooker, then let the magic happen while you tackle your day (or nap!).
Bursting with flavor: Smoky paprika, earthy cumin, and a touch of heat make this chili anything but bland—no meat required!
Packed with goodness: Fiber-rich beans, colorful veggies, and plant-based protein keep it hearty and nourishing.
Endlessly adaptable: Throw in extra veggies, swap beans, or top it with avocado—it’s your chili canvas.

Ingredients for Crockpot Vegetarian Chili

Here’s what you’ll need to make this cozy, flavor-packed chili—I promise it’s all simple stuff you might already have in your pantry:

Fresh veggies: 1 onion (diced), 2 cloves garlic (minced), 1 bell pepper (diced)
Canned goods: 1 can (15 oz) black beans (drained), 1 can (15 oz) kidney beans (drained), 1 can (15 oz) diced tomatoes
Spices & extras: 1 cup corn kernels, 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper
Liquid gold: 2 cups vegetable broth (homemade or store-bought)
For cooking: 1 tbsp olive oil

See? Nothing fussy—just good, honest ingredients that turn into magic together!

How to Make Crockpot Vegetarian Chili

Okay, let’s get cooking! This chili couldn’t be simpler—just a little prep, then let your slow cooker do the heavy lifting. Here’s exactly how I make it every time (with all my little tricks included!):

Step 1: Sauté the Aromatics

First, grab your favorite skillet and heat that olive oil over medium heat—you’ll know it’s ready when it shimmers slightly. Toss in your diced onion and minced garlic, and give them a good stir. Now, here’s the key: don’t rush this! Let them cook for about 3 minutes, stirring occasionally, until the onions turn translucent and the garlic smells absolutely heavenly. This quick sauté makes all the difference for flavor depth.

Step 2: Combine Ingredients in Crockpot

Next, dump those gorgeous sautéed aromatics right into your crockpot. Then comes the fun part—layer in everything else! I like to add the bell pepper first, then both types of drained beans (black and kidney), followed by the diced tomatoes and corn. Now sprinkle all those beautiful spices right on top—chili powder, cumin, paprika, salt, and pepper. Don’t be shy with the spices—this is where the magic happens!

Step 3: Slow Cook to Perfection

Pour your vegetable broth over everything, then give it one big, thorough stir to distribute all those flavors evenly. Pop the lid on, then choose your adventure: 6 hours on LOW for that deep, melded flavor or 3 hours on HIGH if you’re hungry sooner. Either way, resist the urge to peek too often—that heat needs to stay trapped inside! When it’s done, you’ll know by the incredible aroma and the way the chili has thickened slightly. Oh, and don’t forget to give it one last stir before serving.

Tips for the Best Crockpot Vegetarian Chili

After years of perfecting this recipe (and plenty of happy accidents!), here are my can’t-miss tips for chili that’ll knock everyone’s socks off:

Taste and tweak: Wait until the last hour of cooking to adjust salt or spices—flavors concentrate as it simmers!
Cornstarch trick: If your chili’s too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes.
Layer those flavors: Always sauté onions and garlic first—it adds depth that raw aromatics just can’t match.
Don’t overcook beans: Canned beans are already tender, so avoid cooking beyond 6 hours or they’ll turn mushy.

Trust me—these little tricks make all the difference between good chili and legendary chili!

Variations for Crockpot Vegetarian Chili

One of my favorite things about this chili? You can tweak it endlessly to match your mood or pantry! Try swapping the corn for diced sweet potatoes—they add the most wonderful earthy sweetness. Out of black beans? Chickpeas or pinto beans work just as well. For extra kick, toss in a diced jalapeño (seeds and all if you’re brave!). I’ve even thrown in a handful of quinoa during the last hour when I wanted extra protein. The possibilities are endless—that’s the beauty of chili!

Serving Suggestions

Now for the best part—loading up your bowl! I always set out a little topping bar for my Crockpot Vegetarian Chili. Creamy avocado slices, shredded sharp cheddar (or vegan cheese), and fresh cilantro leaves are must-haves. A dollop of sour cream or Greek yogurt cools things down perfectly. For sides, you can’t beat warm cornbread muffins or fluffy jasmine rice—they soak up all that delicious broth. And if you’re feeling fancy, a quick squeeze of lime over the top brightens everything up beautifully!

Storing and Reheating Crockpot Vegetarian Chili

This chili tastes even better the next day—if you have leftovers, that is! Let it cool completely, then store in airtight containers. It’ll keep happily in the fridge for 3 days or freeze beautifully for up to 3 months (I portion mine in freezer bags for easy meals). To reheat, warm gently on the stovetop with a splash of water or broth to loosen it up, or microwave in 30-second bursts, stirring between each. Pro tip: Frozen chili tastes best when thawed overnight in the fridge before reheating!

Crockpot Vegetarian Chili FAQs

I’ve gotten so many questions about this recipe over the years—here are the answers you need for perfect chili every time!

Can I use dried beans instead of canned?
You sure can, but they need prep first! Soak ½ cup each of dried black and kidney beans overnight, then boil for 45 minutes until tender before adding. Otherwise, they won’t soften enough in the slow cooker.

How can I make my chili thicker?
If it’s too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes of cooking. Or, mash some beans against the pot’s side with a spoon—instant natural thickener!

Can I freeze leftovers?
Absolutely! This chili freezes like a dream for up to 3 months. I portion mine into freezer bags (lay flat to save space) and thaw overnight in the fridge when cravings hit.

Is this chili spicy?
Not too spicy as written—it’s got a warm, smoky flavor rather than intense heat. For more kick, add ½ tsp cayenne or a diced jalapeño with the bell pepper.

Nutritional Information

Here’s the scoop on what’s in each hearty bowl (about 1 cup): approximately 250 calories, 12g plant-based protein, and a whopping 12g fiber to keep you full. It’s naturally low in fat (just 3g per serving) and packed with nutrients from all those colorful veggies and beans. Remember—these are estimates, but trust me, it’s good fuel for your body!

Share Your Crockpot Vegetarian Chili

Nothing makes me happier than seeing your chili creations! Snap a photo of your loaded bowl (extra avocado, please!) and tell me how you made it your own. Did you add a secret ingredient? Swap the beans? I want to hear all about it—your twists might just inspire my next batch!

Irresistible Crockpot Vegetarian Chili You’ll Crave Daily

Author: memorecipes.com
Total Time: 6 hours 10 mins
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful vegetarian chili made in a crockpot. Perfect for a cozy meal.

Ingredients

Scale

1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (15 oz) diced tomatoes
1 cup corn kernels
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups vegetable broth

Instructions

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté for 3 minutes.
Transfer onion and garlic to the crockpot.
Add bell pepper, black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and black pepper to the crockpot.
Pour vegetable broth over the ingredients and stir well.
Cover and cook on low for 6 hours or high for 3 hours.
Serve hot with optional toppings like avocado, cheese, or cilantro.

Notes

Store leftovers in an airtight container for up to 3 days.
Freeze for up to 3 months.
Adjust spices to taste.

Prep Time: 10 mins
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: crockpot vegetarian chili, slow cooker chili, easy vegetarian chili