Simply Crockpot • Vegetarian

This Crockpot Vegetarian Chili is thick, hearty, and packed with bold flavor—without any meat. It’s loaded with beans, tomatoes, peppers, and warm spices, then slow cooked until everything comes together into the coziest bowl of comfort. Perfect for busy weeknights, meal prep, or feeding a crowd.

Ingredients Instructions Tips Storage FAQ

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 6

Why You’ll Love This Recipe

• Hearty, thick chili that actually satisfies.
• Wholesome ingredients with big, bold flavor.
• Budget-friendly and perfect for meal prep.
• Easy “dump-and-go” slow cooker recipe.

Ingredients

• 1 medium onion, diced
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 2 (15 oz) cans diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 oz) can kidney beans, drained & rinsed
• 1 (15 oz) can pinto beans, drained & rinsed
• 1 cup corn (frozen or canned, drained)
• 2 cups vegetable broth (or water + bouillon)
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½–1 tsp salt (to taste)
• ½ tsp black pepper
• 1 Tbsp maple syrup or brown sugar (optional, balances acidity)
• 1 Tbsp lime juice (add at the end)

Ingredient notes:
• Use any mix of beans you like—three kinds gives the best “hearty” texture.
• Tomato sauce makes it thicker; use crushed tomatoes for an even richer chili.
• Smoked paprika adds that “slow cooked” depth without meat.
• Lime at the end is the secret—don’t skip it.

Instructions

1. Add onion, bell peppers, and garlic to the crockpot.
2. Pour in diced tomatoes, tomato sauce, beans, corn, and vegetable broth.
3. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
5. If you want it thicker, crack the lid for the last 20–30 minutes or mash a few beans in the pot.
6. Stir in lime juice (and optional sweetener) right before serving. Taste and adjust seasoning.

Tip: For the thickest chili, let it sit 10 minutes after cooking—chili naturally thickens as it rests.

Tips & Variations

• Add veggies: Stir in zucchini or mushrooms during the last 60–90 minutes.
• Make it spicy: Add ½ tsp cayenne, a diced jalapeño, or chipotle in adobo.
• Boost protein: Add 1 cup cooked lentils or 1–2 cups meatless crumbles.
• Extra thick chili: Mash ½ cup beans or stir in 1–2 Tbsp cornmeal near the end.
• Best toppings: shredded cheese, sour cream/Greek yogurt, cilantro, green onions, tortilla strips.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Warm on the stovetop or microwave with a splash of broth if needed.

FAQ

How do I make vegetarian chili thicker?

Mash some of the beans in the crockpot, cook uncovered for the last 20–30 minutes, or add a spoonful of cornmeal.

Can I use dry beans?

For easiest results, use canned beans. If using dry beans, they must be fully cooked first—don’t add dry beans directly.

What can I serve with vegetarian chili?

Cornbread, rice, baked potatoes, tortilla chips, or a simple side salad all pair perfectly.

More Easy Vegetarian Crockpot Recipes

Want more wholesome, flavor-packed slow cooker meals? Browse our full collection of vegetarian crockpot recipes. Browse Vegetarian →