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Home » Soups » Slow Cooker Skinny Vegetarian Chili

Slow Cooker Skinny Vegetarian Chili

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September 16, 2016 By Sara 61 Comments

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This Slow Cooker Skinny Vegetarian Chili has under 200 calories per serving and is loaded with flavor! This is such a hearty meal, even meat eaters love this chili!

Slow Cooker Skinny Vegetarian Chili

Fall is almost upon us, well depending on where you live. For me it’s still 90 degrees out in sunny Florida, but you know me, my Minnesota mindset says it’s time to make Chili! I’m probably the only Floridian who’s making Chili when it’s hot out. 🙂

 

But even when it’s hot out I still use my Slow Cooker all of the time. It’s a great way to cook an entire meal without having to turn the stove on or heat up your kitchen.

Slow Cooker Skinny Vegetarian Chili

I love my Slow Cooker. I didn’t have one when we first moved down to Florida from Minnesota. I had literally sold everything before moving here.

So slowly over the last 2 years I’ve been picking up different cookware items that I used to have and have been missing cooking with.

Slow Cooker Skinny Vegetarian Chili

It seems every September I end up making a big pot of Chili. It must be some sort of internal thing. It’s weird because I don’t feel like eating Chili any other time of the year.

Ok I guess I was wrong, because I just looked back on my recipes and it looks like I made this Lentil and Black Bean Chili last February, which is also a really tasty vegetarian Chili.

Now you’re probably wondering why I only make vegetarian Chili. It’s just a coincidence I guess. 🙂

I’m not a vegetarian, but I do eat a lot of vegetarian meals. I just like to mix thing up a bit! Plus I tend to feel ‘lighter’ when I eat vegetarian meals. If I eat a lot of meat I tend to feel ‘weighed down’. So I just balance it out a bit.

Slow Cooker Skinny Vegetarian Chili

You don’t have to be a vegetarian to enjoy this Chili, just ask my picky 13 year old son Gavin. He loves this stuff! (That totally reminds me of the 80’s cereal commercial – ‘Look Mikey likes it!’) – Ok if you’re not a child of the 80’s then that reference won’t make any sense to you, sorry. 🙂

Here’s what I love about this Slow Cooker Skinny Vegetarian Chili:

  • 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.

I 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!

More Chili Recipes

  • Instant Pot Lentil and Black Bean Chili
  • The Best White Chicken Chili
  • Butternut Squash Chicken Chili
  • Lentil and Black Bean Chili
Slow Cooker Skinny Vegetarian Chili

If you try this, let me know what you think by leaving a comment below! It’s super helpful to me and other readers!

Cheers!

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Slow Cooker Skinny Vegetarian Chili

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★★★★★

5 from 15 reviews

This Slow Cooker Skinny Vegetarian Chili has under 200 calories per serving and is loaded with flavor! This is such a hearty meal, even meat eaters love this chili!

  • Author: Tastefulventure
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 8–10 1x
  • Category: Main Dish
  • Cuisine: Vegetarian, Slow Cooker

Ingredients

Units Scale
  • 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

  1. Add all ingredients to a slow cooker.
  2. Cook on High for 4 hours or low for 8 hours.
  3. Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc.
  4. Serve with tortilla chips or Schar GF baguettes.

Keywords: slow cooker skinny vegetarian chili, vegetarian chili, chili, slow cooker chili, meal prep, dinner, gluten free

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Slow Cooker Skinny Vegetarian Chili
Slow Cooker Skinny Vegetarian Chili
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Filed Under: Gluten free, Main Course, Most Popular Recipes, Soups, Video Recipes Tagged With: black beans, black pepper, brown sugar, cayenne pepper, Chili, chili powder, corn, garlic, gluten free, gluten free recipes, healthy recipes, Olive Oil, oregano, red bell pepper, red kidney beans, sea salt, Skinny Vegetarian Chili, Slow Cooker Skinny Vegetarian Chili, sweet onion, tastefulventure, tomatoes, vegan, vegetarian, vegetarian recipes, veggie recipes

Reader Interactions

Comments

  1. Maria

    February 4, 2017 at 8:36 am

    What’s the serving size?

    Reply
    • Sara

      February 4, 2017 at 5:26 pm

      Hey Maria, serving size is 8-10 🙂

      Reply
      • Maria

        February 4, 2017 at 10:36 pm

        Sorry, I mean is it 1/2 cup? 1 cup per portion? Thanks!

        Reply
      • Maria

        February 5, 2017 at 8:30 am

        I read that, thanks! Just wondering what the portion size is? A cup?

        Reply
        • Sara

          February 5, 2017 at 4:31 pm

          Hey Maria, Serving size is about one cup.

          Reply
  2. James Strange

    August 3, 2017 at 7:42 am

    In this heat slow cookers can be a life saver!

    ★★★★★

    Reply
    • Sara

      August 3, 2017 at 1:23 pm

      Yes it sure is! 🙂

      Reply
  3. shaynee

    September 20, 2017 at 11:51 pm

    Thank you Sara for the recipe. If I half the recipe would I use half cup vegegetable broth or cup?

    Reply
    • Sara

      September 21, 2017 at 5:44 am

      Hey Shaynee, if you halved everything then you would need 1/2 cup vegetable broth. Let me know how it turns out! 🙂

      Reply
  4. shaynee

    September 21, 2017 at 8:44 pm

    My family liked the recipe, thanks again!

    Reply
    • Sara

      September 22, 2017 at 6:10 am

      So great to hear Shaynee!

      Reply
  5. Gabi

    November 21, 2017 at 6:22 am

    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!

    ★★★★★

    Reply
    • Sara

      November 21, 2017 at 9:29 pm

      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.

      Reply
    • Asha Wade

      October 22, 2018 at 3:17 pm

      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!

      Reply
  6. Evangeline

    January 18, 2018 at 1:54 am

    Made this chili and it was very good! Thanks for posting!

    ★★★★★

    Reply
    • Sara

      January 18, 2018 at 5:55 am

      So glad you enjoyed it Evangeline! 🙂

      Reply
  7. Bill

    January 30, 2018 at 9:22 am

    Making this tonight – looks awesome. Presuming: 1- drain and rinse the canned beans, and 2 – include the diced tomato juices?

    Reply
    • Sara

      January 30, 2018 at 11:58 am

      Hi Bill, Yes that is correct. Let me know how you like it:)

      Reply
  8. Ellen

    February 4, 2018 at 9:55 am

    Has anyone tried adding some veggie crumbles? If so how much?

    Reply
    • Dean

      February 14, 2018 at 6:11 pm

      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

      ★★★★★

      Reply
      • Sara

        February 15, 2018 at 11:05 am

        So glad you liked it! Thanks for sharing your extra tips:)

        Reply
  9. Lynn

    February 18, 2018 at 5:43 pm

    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!

    ★★★★★

    Reply
    • Sara

      February 19, 2018 at 10:03 am

      Thanks Lynn, I’m so glad you both enjoyed it!

      Reply
  10. Brian

    April 4, 2018 at 1:19 pm

    Will make this tomorrow for my self and may use Quorn mince or pieces.Will let you know how it turned out

    Reply
    • Sara

      April 4, 2018 at 8:57 pm

      Awesome Brian! 🙂

      Reply
  11. Victoria

    October 8, 2018 at 9:06 pm

    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!!

    Reply
    • Sara

      October 9, 2018 at 8:26 am

      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/

      Reply
  12. Cheryl

    October 9, 2018 at 7:59 am

    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.

    ★★★★★

    Reply
    • Sara

      October 9, 2018 at 8:27 am

      This makes my heart happy Cheryl! So glad you all loved it:)

      Reply
  13. Marie McLaughlin

    October 15, 2018 at 3:51 pm

    Are you certain it is 3-4 tablespoons chili powder? I used 2.5 and it’s incredibly spicy.

    Reply
    • Sara

      October 15, 2018 at 7:41 pm

      Hi Marie, It totally depends on your level of spiciness. If it’s too spicy for you just use less Chili Powder next time.

      Reply
  14. Jenna

    October 16, 2018 at 8:46 pm

    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.

    ★★★★★

    Reply
    • Sara

      October 17, 2018 at 10:53 am

      That makes my heart happy Jenna! So glad y’all enjoyed it!!! 🙂

      Reply
  15. Eric

    November 6, 2018 at 12:15 pm

    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.

    ★★★★★

    Reply
    • Sara

      November 7, 2018 at 10:58 am

      That is so awesome Eric! Wow 3rd place, so cool!! That totally made my day:)

      Reply
  16. Jasmine

    November 26, 2018 at 12:33 am

    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!

    ★★★★★

    Reply
    • Sara

      November 26, 2018 at 9:13 am

      Glad you liked it Jasmine! The addition of courgette and carrots sound great!

      Reply
  17. Tanya

    November 27, 2018 at 10:45 pm

    I would say adding some chickpeas for a bit more protein. Other than that fabulous.

    Thank you for this great receipe!

    Reply
    • Sara

      November 28, 2018 at 2:08 pm

      That sounds like a great addition Tanya!

      Reply
  18. Katie

    December 10, 2018 at 8:38 am

    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!!

    Reply
    • Sara

      December 11, 2018 at 9:19 am

      Hi Katie, one can is fine too, it just may not be as spicy. How did it turn out?

      Reply
  19. Cortney

    January 20, 2019 at 11:16 am

    What size crockpot do you use? I’m going to try this for a girls night this coming weekend.

    Reply
    • Sara

      January 21, 2019 at 11:41 am

      Hi Cortney, I use a 6 quart crock pot. If you try this be sure to let me know your feedback! 🙂

      Reply
  20. Nancy Collins

    January 22, 2019 at 6:49 pm

    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.

    Reply
  21. Jess

    February 13, 2019 at 11:23 pm

    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 ?

    Reply
  22. Lia

    February 16, 2019 at 10:40 pm

    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.

    Reply
  23. Jon

    March 22, 2019 at 1:45 pm

    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…

    Reply
    • Sara

      March 25, 2019 at 9:59 am

      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:)

      Reply
  24. Alisha

    May 19, 2019 at 3:27 pm

    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.

    ★★★★★

    Reply
    • Sara

      May 21, 2019 at 3:09 pm

      So glad you liked it Alisha! Love the jalapeño addition:)

      Reply
  25. Laura Koss

    October 5, 2019 at 7:24 am

    Can this be doubled in a 6 qt crockpot? Afraid it won’t fit. Thanks

    Reply
    • Sara

      October 5, 2019 at 8:29 am

      Hi Laura, yes you could double this. Let me know how it turns out!

      Reply
  26. Kim Barry Boeheim

    January 19, 2021 at 9:43 am

    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!

    ★★★★★

    Reply
    • Sara

      January 19, 2021 at 11:04 am

      Thank you so much Kim for the great feedback! Glad you all enjoyed this:)

      Reply
  27. Morgan

    February 12, 2021 at 10:22 am

    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!

    ★★★★★

    Reply
    • Sara

      February 12, 2021 at 11:55 am

      Thanks for the great feedback Morgan!

      Reply
  28. Katie

    April 25, 2021 at 6:46 pm

    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!

    ★★★★★

    Reply
    • Sara

      April 26, 2021 at 5:54 pm

      Thank you so much for the great feedback Katie!!

      Reply
  29. Annie

    January 30, 2022 at 2:29 pm

    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!

    ★★★★★

    Reply
    • Sara

      January 31, 2022 at 3:20 pm

      Thanks so much for the review Annie! 🙂

      Reply
  30. Michelle

    January 7, 2023 at 11:08 am

    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

    ★★★★★

    Reply

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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