Looking for a hearty and delicious meal that’s packed with flavor and nutrition? This Crockpot Vegetarian Chili is the perfect answer.
It’s a simple, one-pot meal that’s loaded with beans, vegetables, and spices, making it a healthy and satisfying dish for any occasion.
Whether you’re a vegetarian, looking to cut back on meat, or just craving a comforting bowl of chili, this recipe will become a staple in your meal rotation.
The beauty of this chili is that it’s versatile—you can customize it with your favorite vegetables or adjust the spices to your taste. Plus, the slow cooker does all the work while you go about your day. Let’s get started on this hearty, flavor-packed vegetarian chili!
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 jalapeño, minced (optional for heat)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 cup frozen corn (optional)
- Fresh cilantro, shredded cheese, avocado, or sour cream for serving (optional)
Instructions:
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray to prevent sticking.
- Layer the Ingredients: Add the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, onion, bell pepper, zucchini, garlic, and jalapeño (if using) to the crockpot.
- Add the Spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, coriander, salt, and pepper over the vegetables and beans.
- Add the Broth: Pour the vegetable broth over everything in the crockpot. Stir to combine the ingredients and ensure the spices are evenly distributed.
- Cook: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
- Add the Corn (optional): If you’re using corn, stir it into the chili during the last 30 minutes of cooking.
- Serve: Once the chili is ready, serve it with your favorite toppings like fresh cilantro, shredded cheese, avocado, or a dollop of sour cream.
Notes:
- This recipe serves 6-8 people, making it perfect for meal prep or feeding a crowd.
- Feel free to adjust the spice level by adding more or less chili powder or including a jalapeño for extra heat.
- This chili is perfect for freezing and reheating for quick meals throughout the week.
Crockpot Vegetarian Chili
Looking for a hearty and delicious meal that’s packed with flavor and nutrition? This Crockpot Vegetarian Chili is the perfect answer.
It’s a simple, one-pot meal that’s loaded with beans, vegetables, and spices, making it a healthy and satisfying dish for any occasion.
Whether you’re a vegetarian, looking to cut back on meat, or just craving a comforting bowl of chili, this recipe will become a staple in your meal rotation.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 jalapeño, minced (optional for heat)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 cup frozen corn (optional)
- Fresh cilantro, shredded cheese, avocado, or sour cream for serving (optional)
Instructions
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray to prevent sticking.
- Layer the Ingredients: Add the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, onion, bell pepper, zucchini, garlic, and jalapeño (if using) to the crockpot.
- Add the Spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, coriander, salt, and pepper over the vegetables and beans.
- Add the Broth: Pour the vegetable broth over everything in the crockpot. Stir to combine the ingredients and ensure the spices are evenly distributed.
- Cook: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
- Add the Corn (optional): If you’re using corn, stir it into the chili during the last 30 minutes of cooking.
- Serve: Once the chili is ready, serve it with your favorite toppings like fresh cilantro, shredded cheese, avocado, or a dollop of sour cream.
Notes
This recipe serves 6-8 people, making it perfect for meal prep or feeding a crowd.
Feel free to adjust the spice level by adding more or less chili powder or including a jalapeño for extra heat.
This chili is perfect for freezing and reheating for quick meals throughout the week.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 589mgCarbohydrates: 33gFiber: 8gSugar: 11gProtein: 8g
Wrapping Up Crockpot Vegetarian Chili
This Crockpot Vegetarian Chili is a hearty, healthy, and flavorful dish that’s perfect for chilly days or anytime you’re craving comfort food without the meat.
With a combination of beans, vegetables, and warming spices, this chili serves 6-8 people and is perfect for family dinners, meal prepping, or even freezing for later.
The slow cooker makes this recipe incredibly easy—just toss everything in, set it, and let the flavors meld together over the day.
Customize it with your favorite vegetables, adjust the spice level to your liking, and top it with all your favorite chili fixings for a meal that’s as satisfying as it is nutritious.