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
- ½ 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 teaspoon Red Cayenne Pepper
- 1 teaspoon dried Oregano
- 1 teaspoon Brown Sugar
- ¼ teaspoon Sea Salt, add more to taste if needed
- ½ teaspoon 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.
Slow Cooker Skinny Vegetarian Chili
Ingredients
- 2 15 oz cans Organic Red Kidney Beans drained you can use light or dark
- 1 15 oz 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
- ½ 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 teaspoon Red Cayenne Pepper
- 1 teaspoon dried Oregano
- 1 teaspoon Brown Sugar
- ¼ teaspoon Sea Salt add more to taste if needed
- ½ teaspoon 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.
Eric says
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.
Sara says
That is so awesome Eric! Wow 3rd place, so cool!! That totally made my day:)
Jenna says
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.
Marie McLaughlin says
Are you certain it is 3-4 tablespoons chili powder? I used 2.5 and it’s incredibly spicy.
Sara says
Hi Marie, It totally depends on your level of spiciness. If it’s too spicy for you just use less Chili Powder next time.
Cheryl says
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.
Victoria says
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!!
Sara says
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/
Brian says
Will make this tomorrow for my self and may use Quorn mince or pieces.Will let you know how it turned out
Sara says
Awesome Brian! 🙂
Lynn says
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!
Sara says
Thanks Lynn, I’m so glad you both enjoyed it!
Ellen says
Has anyone tried adding some veggie crumbles? If so how much?
Dean says
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
Sara says
So glad you liked it! Thanks for sharing your extra tips:)
Bill says
Making this tonight – looks awesome. Presuming: 1- drain and rinse the canned beans, and 2 – include the diced tomato juices?
Sara says
Hi Bill, Yes that is correct. Let me know how you like it:)
Evangeline says
Made this chili and it was very good! Thanks for posting!
Sara says
So glad you enjoyed it Evangeline! 🙂
Gabi says
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!
Sara says
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.
Asha Wade says
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!
shaynee says
My family liked the recipe, thanks again!
Sara says
So great to hear Shaynee!
shaynee says
Thank you Sara for the recipe. If I half the recipe would I use half cup vegegetable broth or cup?
Sara says
Hey Shaynee, if you halved everything then you would need 1/2 cup vegetable broth. Let me know how it turns out! 🙂
James Strange says
In this heat slow cookers can be a life saver!
Sara says
Yes it sure is! 🙂
Maria says
What’s the serving size?
Sara says
Hey Maria, serving size is 8-10 🙂
Maria says
Sorry, I mean is it 1/2 cup? 1 cup per portion? Thanks!
Maria says
I read that, thanks! Just wondering what the portion size is? A cup?
Sara says
Hey Maria, Serving size is about one cup.