This Slow Cooker Vegetarian Chili has around 200 calories per serving and is loaded with flavor! This is such a hearty meal, even meat eaters love this chili!
You can never get enough chili recipes, am I right? Growing up in the midwest, chili was a staple in our house. Like this Butternut Squash Chicken Chili, Lentil Black Bean Chili, or this White Chicken Chili. But today I’m sharing this Vegetarian Chili Recipe.
Why You’ll Love This Vegetarian Chili Recipe
- It’s hearty.
- It’s healthy.
- It’s low in calories.
- It’s easy to make .
- It’s so flavorful, and you can kick up the spice a notch if you want, just add more Cayenne or Chili Powder. I made this version kid friendly, so it’s more of a mild flavor.
- It feeds a crowd, but if you don’t have a crowd to feed you can always freeze the leftovers, it’ll keep for up to 3 months.
Ingredients
- 2 15oz cans Organic Red Kidney Beans drained, you can use light or dark
- 1 15oz can Organic Black Beans drained
- 2 14.5 oz cans Organic Fire Roasted Diced Tomatoes
- 1 cup Organic Vegetable Broth
- 1 cup frozen Organic Corn, you can also use canned
- 3 cloves minced Organic Garlic about 1 Tbs
- 1/2 Organic Sweet Onion chopped
- 1 Organic Red Bell Pepper chopped
- 3-4 Tbs Chili Powder, start with 3 and add more if you want it spicier
- 1 tsp Red Cayenne Pepper
- 1 tsp dried Oregano
- 1 tsp Brown Sugar
- 1/4 tsp Sea Salt, add more to taste if needed
- 1/2 tsp Black Pepper, add more to taste if needed
How to Make Vegetarian Chili in the Slow Cooker
Once you have everything chopped and prepped just add everything into the Slow Cooker. Yes, it’s that easy!
Cover and cook on low for 8 hours or high for 4 hours. I’ve done both ways and it turns out exactly the same, so cooking time is totally up to you!
Chili Toppings
Some of my favorite Chili toppings are:
- Avocado or Guacamole
- Cilantro
- Shredded Cheese
- Sour Cream or Greek Yogurt
- Limes for juicing
- Peppers
- Tortilla Chips
- Honey
- Salsa
- Croutons
What to Serve with Chili
Cornbread is always great as a side with Chili. You could also serve it with baked potatoes, fries, grilled cheese, or a nice side salad.
I also like to make these Schar gluten free Baguettes (affiliate link) to go along with my Chili. This is seriously the best Gluten Free Baguette I’ve ever had and it’s great for dipping in this Chili!
Slow Cooker Vegetarian Chili FAQs
Yes! This chili recipe is great for meal prepping ahead of time.
Yes, this chili freezes well. Make sure it’s cooled down after cooking it. Transfer to a freezer safe storage container. This will be good for up to 3 months.
In the microwave – Put the chili in a microwave safe bowl and heat 2-3 minutes or until hot.
On the Stove – Place the chili in a saucepan and heat over medium-low heat stirring often until it is hot.
You can add meat such as ground beef, chicken or turkey. Ground meat should always be browned in a skillet and drained before adding it to the slow cooker with the other ingredients.
I used a 6 quart Slow Cooker for this recipe.
If you are using a 6 quart Crock Pot or larger, then yes you can double this recipe.
Store in an airtight container in the fridge for up to 4-5 days.
If you try this, let me know what you think by leaving a comment below and rating it! It’s super helpful to me and other readers!
Cheers!
*This post first appeared on Tastefulventure on Sept 2016 and has recently been updated with new information and media to benefit the reader.
PrintSlow Cooker Skinny Vegetarian Chili
This Slow Cooker Vegetarian Chili has around 200 calories per serving and is loaded with flavor! This is such a hearty meal, even meat eaters love this chili!
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 8–10 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Vegetarian
Ingredients
- 2 15oz cans Organic Red Kidney Beans drained, you can use light or dark
- 1 15oz can Organic Black Beans drained
- 2 14.5 oz cans Organic Fire Roasted Diced Tomatoes
- 1 cup Organic Vegetable Broth
- 1 cup frozen Organic Corn, you can also use canned
- 3 cloves minced Organic Garlic about 1 Tbs
- 1/2 Organic Sweet Onion chopped
- 1 Organic Red Bell Pepper chopped
- 3–4 Tbs Chili Powder, start with 3 and add more if you want it spicier
- 1 tsp Red Cayenne Pepper
- 1 tsp dried Oregano
- 1 tsp Brown Sugar
- 1/4 tsp Sea Salt, add more to taste if needed
- 1/2 tsp Black Pepper, add more to taste if needed
Instructions
- Add all ingredients to a slow cooker.
- Cook on High for 4 hours or low for 8 hours.
- Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc.
- Serve with tortilla chips or Schar GF baguettes.
Notes
This chili can be stored in an airtight container in the fridge for up to 4-5 days. You can also freeze this in a freezer safe container for up to 3 months.
Keywords: slow cooker vegetarian chili, vegetarian chili, chili, slow cooker chili, meal prep, dinner, gluten free
What’s the serving size?
Hey Maria, serving size is 8-10 🙂
Sorry, I mean is it 1/2 cup? 1 cup per portion? Thanks!
I read that, thanks! Just wondering what the portion size is? A cup?
Hey Maria, Serving size is about one cup.
In this heat slow cookers can be a life saver!
★★★★★
Yes it sure is! 🙂
Thank you Sara for the recipe. If I half the recipe would I use half cup vegegetable broth or cup?
Hey Shaynee, if you halved everything then you would need 1/2 cup vegetable broth. Let me know how it turns out! 🙂
My family liked the recipe, thanks again!
So great to hear Shaynee!
Hi! This recipe came second place in my chilli cook off at work. It’s amazing! I brought it home to my boyfriend and he loved it even more. Although he would like to know if I could add meat to it. Any suggestion of meat and how to do it? Do I cook the meat first or can it all go in? Please let me know and thank you!
★★★★★
Hi Gabi, That is so awesome and totally made my day!! 🙂
As far as adding meat, it depends on what type of meat you are going to use. You could use ground beef and heat it in a frying pan with some onion first, then add the cooked beef into the Slow Cooker along with everything else.
Funny I am going to take it to work tomorrow. We are having a chili cookoff and I’m bringing vegan chili! Hope it turns out good for me!
Made this chili and it was very good! Thanks for posting!
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So glad you enjoyed it Evangeline! 🙂
Making this tonight – looks awesome. Presuming: 1- drain and rinse the canned beans, and 2 – include the diced tomato juices?
Hi Bill, Yes that is correct. Let me know how you like it:)
Has anyone tried adding some veggie crumbles? If so how much?
I made two versions of this chili.
1. I followed the recipe exactly except for two areas: I reduced the Chili Powder 1.5 TBSP and used Kosher Salt instead of Sea Salt and it turned out great. The Avocado topper was the fan favourite – great idea.
2. I followed the same recipe but made some changes. I added 1.5 lbs. ground beef with onions, I reduced the Chili powder 1.5 TBSP, used Kosher Salt and instead of Diced tomatoes I used crushed (fire-roasted). I may have kicked in a little extra Cayenne and I have to say this was the over-all winner – everyone enjoyed it.
Thanks for the recipe, fun to follow and yum to devour
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So glad you liked it! Thanks for sharing your extra tips:)
I was looking for a meatless chili for Lent. This was delicious! My husband and I both enjoyed it. I followed the recipe exactly except I left out the cayenne pepper as it sounded spicy enough for us without it. It was perfect. Thanks for this recipe!
★★★★★
Thanks Lynn, I’m so glad you both enjoyed it!
Will make this tomorrow for my self and may use Quorn mince or pieces.Will let you know how it turned out
Awesome Brian! 🙂
Hi! I’ve made this recipe many times and love it! Can this recipe be made stove top? How long would you cook it for? Thank you!!
Hi Victoria, you could definitely make this on the stove top. I have a similar chili recipe that you can check out here made this way: https://tastefulventure.com/lentil-and-black-bean-chili/
My husband needed a vegetarian recipe for a potluck at work. Many of his co-workers are Indian and don’t eat meat. He’s not a cook but I left him the recipe and ingredients to make while I was at work. He put it all in the slow cooker, adding shredded carrots, diced tomatoes with green chilies, extra cumin and replacing green pepper for red plus doubling the recipe. Each son came home from school or work and helped themselves, assuming it was dinner! They loved and ate half so we had to add more beans, broth, tomatoes and spices. It was a hit and my husband said this will be his new specialty to make for the family.
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This makes my heart happy Cheryl! So glad you all loved it:)
Are you certain it is 3-4 tablespoons chili powder? I used 2.5 and it’s incredibly spicy.
Hi Marie, It totally depends on your level of spiciness. If it’s too spicy for you just use less Chili Powder next time.
I just came across this recipe today & made it for dinner. It was SUCH A HIT! My sister told me it was the best chili she ever ate & she hates chili. Thanks for sharing. I will make this again and again. It was so good especially on this cold autumn day.
★★★★★
That makes my heart happy Jenna! So glad y’all enjoyed it!!! 🙂
Just made this for a company “Chili Cook Off” and came in third out of eleven entries. I did not mention it was vegetarian until all voting had ended. No one noticed. Loved the ease in making, the texture and the spice level.
★★★★★
That is so awesome Eric! Wow 3rd place, so cool!! That totally made my day:)
Was really nice, I used one tsp each chili and cayenne and that was enough flavor for me! Also added courgette and carrot which added a bit of extra bulk. Thanks for the recipe!
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Glad you liked it Jasmine! The addition of courgette and carrots sound great!
I would say adding some chickpeas for a bit more protein. Other than that fabulous.
Thank you for this great receipe!
That sounds like a great addition Tanya!
I just put all the ingredients in the crock pot and realized I only bought 1 can of fire roasted tomatoes instead of 2! I was going to cook it on low for 8 hours. I won’t be able to go out and get another can until this afternoon. So it may only cook in there for an hour? Is that ok? The only other thing I found in my pantry is a can of tomato sauce, but I don’t think that will work. Any uggestions would be greatly appreciated! Thanks!!
Hi Katie, one can is fine too, it just may not be as spicy. How did it turn out?
What size crockpot do you use? I’m going to try this for a girls night this coming weekend.
Hi Cortney, I use a 6 quart crock pot. If you try this be sure to let me know your feedback! 🙂
I made this chili but I missed the part about draining the beans. It is cooing now and I tasted it. Not very good. Next time I will drain and rinse the beans. Darn I wish I would have read more carefully.
Hi! I want to avoid using canned beans if possible, would you suggest cooking the beans first separately and then dumping it into the crockpot or would they cook through if I put them in thr corckpot everytbing else ?
I made this tonight. Yummy flavors and so easy, but I found it to be SO INCREDIBLY SPICY. Like, crying and hot stomach spicy. It was on the cusp of not being enjoyable. I normally enjoy medium spicy food, so my threshold is not high, but I felt the chili powder overwhelmed this dish. I will definitely make it again, but will cut WAY back on the peppers! Yowza.
Great Recipe!
I’ve made this several times. My family loves it!
Ironically we lived in MN for a while and now are back
in the Aloha State?
Thanks again and again…
So glad you and your family love this recipe! That’s so cool you used to live in MN! I bet you’re glad to be back in a warmer state though:)
Followed this exact recipe and added a jalapeño pepper! Delish! Topped with avocado, low-fat sour cream, low-fat shredded cheese and cilantro! Will definitely make again.
★★★★★
So glad you liked it Alisha! Love the jalapeño addition:)
Can this be doubled in a 6 qt crockpot? Afraid it won’t fit. Thanks
Hi Laura, yes you could double this. Let me know how it turns out!
This recipe is fantastic! SO easy and quick, and SO absolutely delicious! And the fact that it is so healthy as well makes this a definite favorite! We are a family of 5, two of which are vegetarians, the whole family enjoyed this dish! And, there was plenty for all of us (three teenage boys are part of the mix!). Thanks for sharing, I will make this recipe over and over again! Amazing!
★★★★★
Thank you so much Kim for the great feedback! Glad you all enjoyed this:)
This is our all-time favorite chili! My husband, who claims to “hate” chili without meat, LOVES this chili. It is so flavorful and filling, but feels healthy because it’s all good-for-you veggies. Going back for seconds is guilt-free!
★★★★★
Thanks for the great feedback Morgan!
I make this chili ALL the time! Every time I make it I get rave reviews and everyone wants the recipe. I made it for book club because some women are dairy free, some are vegan. Using the avocado truly makes this vegan. The men love it because of the kick it packs! This is my go to recipe. Not to mention all the ingredients are less than $10!
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Thank you so much for the great feedback Katie!!
I love this recipe and make it regularly. One of my absolute favorites and my husband loves it, too!! I skillet-cook a side of spicy sausage for my meat-eating husband that he adds on top as I add avocado and cheese. Thanks for this easy, healthy and delicious recipe!
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Thanks so much for the review Annie! 🙂
I am making this now but only have one can of res kidney beans, I have substituted the second with cannellini beans, I hope it works
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If a serving size is 200 calories, what is the serving size? 1 cup? 2 cups?
Serving size is approximately 1 cup.