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Crockpot Vegetarian Chili Recipe

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216 Comments
4.95 from 120 votes
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This Crockpot Vegetarian Chili is vegan, gluten free, SO healthy, and loaded with veggies, spices, and THREE kinds of beans!

Bowl of vegetarian chili held

 

If you love this healthy crockpot recipe, you might also like: crockpot butternut squash soup and slow cooker vegetable curry. 

I’m not gonna lie.

I’m kiiiiiiinda looking forward to fall.

Like.

Who am I?!

But cooler weather means fun things like pumpkin muffins, tailgating, cozy sweaters, and

ALL THE CROCKPOT RECIPES.

If you’ve been to Show Me the Yummy at ANY point, you probably already know that the crockpot is literally my favorite kitchen gadget.

While I do FULLY believe that you can and SHOULD use your slow cooker all year round, I know most people use it during the cooler months to make cozy and delicious soups, stews, and . . .

CHILI.

I have a few chili recipes on the blog already, but today, I have for you, what may now be my new fave:

Crockpot Vegetarian Chili.

Bowl of vegetarian chili aboveTechnically, this is Crockpot Vegan Chili, but I like how Crockpot Vegetarian Chili sounds better. 😉

While Trevor and I aren’t vegan – or even vegetarian – I do like to cook at LEAST one plant based meal a week.

Mainly, because I feel like we don’t get NEARLY enough veggies in our diets.

I have three favorite “recipes” when I’m really looking to load up on veggies:

  1. Healthy Egg Muffins Cups <— chop up the veggies small and load ‘em in. Veggies + protein for breakfast and I won’t feel bad if I don’t eat anything green for the rest of the day.
  2. Smoothies <— load in the spinach to any of those recipes, you can’t even TASTE it. I often will make smoothies for Trevor and myself and will pack in 4 cups of spinach! Do you know how LONG that would take to sit down and eat?
  3. Soups and chilis <— again, chop up the veggies small and load ‘em in. There are so many flavors and textures going on, that I try to pack as many veggies in as possible, and you really can’t even tell.

This Crockpot Vegetarian Chili is no exception, it’s absolutely JAM PACKED with vegetables.

Ingredients in slow cooker vegetarian chili:

  • Red onion
  • Celery
  • Carrot
  • Green pepper
  • Red pepper
  • Sweet potato
  • Spices: garlic powder, dried oregano, chili powder, cumin, salt, and pepper
  • Green chiles
  • Diced tomatoes
  • Tomato sauce
  • Water
  • Beans: kidney beans, garbanzo beans, and black beans

Bowl of chili with spoon

How do i make crockpot vegetarian chili?

  1. Prep the veggies. Dice onion, celery, carrot, bell peppers, and sweet potatoes.
  2. Throw them into your greased crockpot.
  3. Add in spices: garlic powder, oregano, chili powder, cumin, salt, and pepper.
  4. Add in green chilies, diced tomatoes, tomato sauce, water, kidney beans, garbanzo beans, and black beans.
  5. Stir.
  6. Cook on HIGH for 4 hours or LOW for 8 hours.

The nice thing about this Crockpot Vegetarian Chili Recipe is that it’s SO customizable! Swap out the veggies to include your faves, up or lessen the spices to taste . . . don’t like garbanzo beans? Trade ’em in for pinto, etc!

The options are endless and will all be absolutely tasty.

This Crockpot Vegetarian Chili is quick and easy to make, SO healthy for you, is vegan, gluten free, and just absolutely delicious!

Bowl of vegetarian chili held in two handsOh! And don’t forget your fave chili toppings!

– Jennifer

Do you want more meatless recipes? More crockpot recipes? Show Me the Yummy!

This Crockpot Vegetarian Chili is vegan, gluten free, SO healthy, and loaded with veggies, spices, and THREE kinds of beans! showmetheyummy.com

Crockpot Vegetarian Chili Recipe

4.95 from 120 votes
This Crockpot Vegetarian Chili is vegan, gluten free, SO healthy, and loaded with veggies, spices, and THREE kinds of beans!
Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 8 people
Print Pin Rate Recipe

Equipment for this recipe

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Ingredients

US Customary - Metric
  • ½ red onion diced
  • 2 stalks celery diced
  • 1 carrot diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 sweet potato peeled and diced
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 ½ tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ tablespoon salt plus more to taste
  • 1 teaspoon ground black pepper
  • 2 (4 oz) cans diced green chiles
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 1 (15 oz) can kidney beans rinsed and drained
  • 1 (15 oz) can garbanzo beans rinsed and drained
  • 1 (15 oz) can black beans rinsed and drained

Recipe Video

Instructions

  • Grease crockpot with cooking spray.
  • Place all ingredients into crockpot and stir to combined.
  • Cover.
  • Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender.
  • Taste and re-season, if necessary.
  • Serve with all your favorite chili toppings!
  • Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:6 Months
Reheat:Microwave or stovetop until warm.
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Crockpot Vegetarian Chili Recipe
Amount Per Serving
Calories 289 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 769mg33%
Potassium 1007mg29%
Carbohydrates 53g18%
Fiber 17g71%
Sugar 8g9%
Protein 16g32%
Vitamin A 5094IU102%
Vitamin C 50mg61%
Calcium 119mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: crockpot, vegan, vegetarian
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Course: Chili, Lunch
Cuisine: American

This Crockpot Vegetarian Chili Recipe was originally published August 21, 2017, and has been updated to include a video and more detailed content.

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  2. Anonymous

    Columbus, Ohio

    5 stars This is such a nice chili. It has a thick consistency and a nice amount of heat. Even though there are just 2 of us, I make a full recipe and freeze the rest in small batches for several easy dinners. I’ve used the suggestions to add a teaspoon of smoked paprika and two handfuls of spinach roughly chopped.
    Reply

  6. Ellen

    Salinas, California

    5 stars Love this recipe! One of my repeats. So simple and filled with veggies. Healthy alternative for chili on a cold day.
    Reply

  8. Janet

    Front Royal, Virginia

    If scaling the recipe x3, would that fit in a standard 6qt crockpot? Or might it be a good idea to do half of it the day before?
    Reply

  16. Donna

    Williamstown, Vermont

    5 stars This recipe is great as written. My husband asks for it frequently. I have modified it only to put what vegetables I have in the fridge for that week. I use the spice blend for other recipes because it is so flavorful.
    Reply

  17. Cara

    Syosset, New York

    5 stars This vegetarian chili was the best! I made it for Super Bowl and even the meat eaters loved it! Prep was simple, put everything into the crockpot and 8 hours later, pure delicious!
    Reply

  18. Edward

    Du Quoin, Illinois

    5 stars I made this recipe for the first time following every step and it was a hit in my home! It tastes 1000 times better than any chili I’ve tasted and it has zero meat in it!!!! Thank you for sharing the recipe!!!!
    Reply

  19. Dominique

    Charleston, South Carolina

    5 stars My friend made this for me while I was home sick, and it was amazing. I wish I had a slow cooker.
    Reply

  20. MM

    Canada

    5 stars It’s wonderful, finally a recipe for veggie chili that you know will turn out delicious every time. I use one less bell pepper, add corn instead, I use salsa verde instead of the green chiles, and I add extra chili powder, smoked paprika, cayenne, and a bay leaf. Use pinto beans instead of chickpeas. And a yellow onion instead of a red one 😊
    Reply

  22. Anonymous

    United States

    5 stars Fantastic!!! Cut back to one can of green chili’s,, still had a kick, very filling, one of my new favorites!
    Reply

  24. Georgia

    Allen, Texas

    Hello! Considering making this recipe, have you tried adding some quinoa or lentils to it as well, and what was the outcome?
    Reply

  25. Augusta

    Cheshire, Connecticut

    5 stars This is my second time making this recipe and we love it. Followed it exactly. Great for the cooler days up here in the northeast.
    Reply

    • Jennifer @ Show Me the Yummy

      1/8th of the recipe. I didn’t measure it out, but you could use a measuring cup to scoop it out to measure!

  34. Brooks

    Grand Blanc, Michigan

    5 stars Modified version for us due to what was in the pantry (so all black beans, no sweet potatoes). Still great!
    Reply

  40. Annie

    New Rochelle, New York

    5 stars My husband has lost 40 lbs in 5 months, and this chili has been a delicious staple in his diet. It is full of flavors and textures, and we really don’t miss the fatty beef chili (but I still use a lot of shredded cheddar and sour cream cuz I’m not dieting!) My personal twists: I swap a can of corn (drained) for the garbanzo beans. I add a teaspoon of smoked paprika. Instead of the cans of chilis, I pour in a 12oz jar of salsa verde. I usually do 2 or 3 sweet potatoes, and I cook on high for 6 hours. When the chili is cooked, I stir in 2 cups of chopped spinach or kale. Thanks for the great recipe and for helping my husband get healthy!!!
    Reply

  41. Chrysta

    Tampa, Florida

    5 stars This recipe is so good, so easy and awesome that it’s also actually really health for you! Im making it for the second time now. Ive used pinto beans instead of Garbanzo beans just cause that’s what I had on hand. Also subbed out the canned green chillies for 8oz of salsa Verde cause that’s all I had and it still comes out amazing!!! Thank you so much this recipe. My family and I have recently gone Whole Food Plant based within the last year and I’ve struggled a little to find easy really flavorful recipes for the crockpot especially, so this is so helpful.
    Reply

  50. Anna

    Mount Juliet, Tennessee

    5 stars Fantastic, veggie filled chili! Most vegetarian chili recipes don’t pack enough protein to constitute a meal, but the 3 bean combo makes it very welly rounded. My daughter likes to help me cook, and this simple recipe is perfect. It’s in our weekly dinner rotation, the whole family loves it!
    Reply

    • Jennifer @ Show Me the Yummy

      Oh, awesome! I love that you and your daughter make this together and love it 🙂 Thank you, Anna!

    • Jennifer @ Show Me the Yummy

      Hi! Did you drain the garbanzo beans? I’m curious as to why your soup was too liquidy! Glad you loved the taste though 🙂

  59. Dawn

    Homer Glen, Illinois

    5 stars Made this recipe yesterday. I used Great Northern beans instead of Garbanzo and I didn’t use cumin since none in the house. Toppings cheese, oyster crackers and small dollop of sour cream. This was excellent! We both liked it and my husband never missed the meat! Awesome.
    Reply

  61. Natalia

    United States

    5 stars 10/10 AMAZING! My picky seven year old daughter who hates beans loved it! The recipes makes a big batch, enough to make left overs for chili fries, chili potatoes, chili and rice, etc. super flavorful and easy to make. Will be a new staple recipe in our kitchen.
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you, Natalia! So glad you and your daughter loved it and you were able to find other ways to use the leftovers. 🙂

  63. Anonymous

    United States

    5 stars I am not a cook in any way shape or form. Took me an hour and a half to find everything for ingredients at store. Damn, this is good!! Still can’t believe it. Looked so dry and unappealing in crock pot at the beginning. Wow!! What a surprise. So happy I seen it through.
    Reply

  67. Ron

    Davenport, Iowa

    5 stars Today I made the recipe except for carrots and celery as simply forgot to put them in. But this was very good!
    Reply

  78. Maria

    Burlington, Ontario

    5 stars I think this is a great recipe. It’s currently in my slow cooker, so I can’t attest to the taste, but I like that I was able to make chili without using a prepackaged chili base. Love that there are beans, and fresh veggies, as well. Perfect for fall, and any time of the year. Comforting food!
    Reply

    • Maria

      Burlington, Ontario

      5 stars Hi Jenny – worked out even better than I expected. It’s a forgiving recipe, bonus! I didn’t have all the ingredients on hand, but it was so cold out, that I needed some warm comfort food! My husband, who is sometimes brutally truthful about his likes and dislikes, approved this recipe. A keeper! I added a tbsp of cocoa powder to it. Cooked it for 4 hours on high, and then another 1-2 on how. Then served it! I meant to serve it with garlic bread, but then forgot about that idea. Thank you for posting this tasty, practical recipe, Jenny!!

    • Jennifer @ Show Me the Yummy

      Sounds delicious with the cocoa powder! So glad you and your husband enjoyed! Thanks, Maria! 🙂

  84. Laura

    Mountain View, California

    I am doubling this recipe. Will a 6-quart crock pot be big enough to handle that or should I do it separately (I also have an InstantPot so I could do the recipe twice).
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Laura! I don’t think a doubled recipe would fit in a single crockpot so if you are able to do it in two different ones that would be good! 🙂

    • Jennifer @ Show Me the Yummy

      Hi Stephanie! Just two ribs off of a stalk. Thanks for clarifying on that. Sorry for the confusion 🙂

  89. John

    Aurora, Colorado

    5 stars Perfect addition to the fall Vegan diet! I used a few diced and sautés chipotles instead of bell peppers and it was Smokey and delicious. Thank you!
    Reply

  90. Lindsey

    Fort Myers, Florida

    5 stars I’ve never had sweet potato in chili before (and was a little skeptical), but I loved this recipe! Great flavor and plenty filling without being a zillion calories!
    Reply

  91. Kasey

    United States

    5 stars I made this tonight and my family loved it! The recipe is perfect and the chili was delicious. I will be making this again. Thanks for sharing!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sue! I’m not sure, because you’d have to add way more liquid, I’d imagine. I’d suggest using cooked beans like the recipe states. Sorry about that!

  93. Annie

    New York, New York

    5 stars I love this recipe! I use it as a guide and throw in any veggies and whatnot that I have leftover. This time I used up some mushrooms and an extra andouille sausage I had from another meal. Amazing and versatile!
    Reply

  94. Corinne

    Amherst, Massachusetts

    5 stars I substitute a few of the veggies in this recipe and add vegan ground meat and I absolutely LOVE IT!! One of my favorite super easy throw-it-all-in-one-pot recipes! Must-have garnishes are avocado, shredded cheese (preferably daiya) and some cilantro.
    Reply

  98. Anonymous

    Chandler, Arizona

    5 stars Absolutely wonderful!!! The perfect recipe! Chunky and so flavorful! I wouldn’t change a thing! Six hours on low is the best time!
    Reply

  100. Pam

    Bay City, Michigan

    5 stars I always follow a recipe when I making it the first time exactly as written. I did so this time and it was excellent so I won’t adjust the ingredients when I make it again & again!
    Reply

  101. Zoe

    Huntington Beach, California

    I don’t have a crock pot so just making it on top of the stove what do you think would be the time to cook and flame level? Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Zoe! I’d probably sauté all the fresh vegetables with the spices in some oil for 10 minutes or so over medium heat, and then dump in the rest of the ingredients (minus the beans), bring to a simmer, cover, and simmer until the potatoes are tender! Maybe 20 minutes?? Then stir in the beans until they’re warmed through.

  102. C

    Houston, Texas

    5 stars The best chili I’ve ever had! We skipped the carrots and bell peppers, and substituted pinto beans for the garbanzos (all based on what we had in hand at home) and added about 1/2 tsp coriander (because we like coriander). It was really, really good!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Megan! I didn’t measure. I’d roughly portion out 8 servings into bowls or tupperware if you want it to be more accurate!

  106. Bettsy

    United States

    5 stars This was just perfect (ok — maybe we wanted extra beans) but otherwise made exactly to recipe and loved it.
    Reply

  107. char

    Toronto, Ontario

    5 stars Really good! I used extra kidney beans instead of the garbanzos though — and put grated cheese on top, served with an apple salad and melba toast – delicious!
    Reply

  108. Wayne

    Tacoma, Washington

    5 stars Great recipe, especially since I don’t really cook. Thank you. I did make a few changes. Adding a second carrot, extra stalk of celery, most of a 12 oz. can of tomato paste (left from a different recipe), and 15 oz. can of puree, forgot about the diced tomatoes, and switched a can of green chilies for a can of jalapenos. Any suggestions or advice would be appreciated.
    Reply

  109. Ellen

    Charlotte, North Carolina

    5 stars So amazing!! This recipe has become a staple in my diet. I put a tablespoon of light sour cream and some shredded cheese on top. Best veggie chili I’ve ever had and I’ve tried so many I did not make again. A keeper!
    Reply

  110. Jill

    Atlanta, Georgia

    5 stars Simply delicious. I sautéed vegetables first before putting them in crockpot. I love the mix of beans and the hint of sweet potato. So glad I stumbled on this recipe. It’s a keeper!
    Reply

  111. Ellen

    Charlotte, North Carolina

    5 stars This is the best veggie chili I have ever had in my life. I cut down the amount of pepper in half because of potential heartburn but it doesn’t change the amazing taste at all. I LOVE this chili. Thank you!! BTW, anyone know if it can be freezes successfully?
    Reply

    • Trevor @ Show Me the Yummy

      Aww yay!! Thank you! I’d imagine this would freeze really well! Before OR after it’s cooked.

  112. Camilla

    Vancouver, British Columbia

    5 stars This was delicious! I find it hard to get a good crockpot recipe. The only thing I did differently was sautéed all the veggies before putting them into crockpot and adding the rest of the ingredients. I find this helps with tastiness 🙂
    Reply

  113. Rick

    Walla Walla, Washington

    Loved this chili! Although I am surprised to see the calorie and carb count so high?? But I am making it again, but this time I will add a jalapeño and less chili powder…..and maybe omit the green pepper….
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rick! So glad you liked the recipe! 🙂 I just updated the calorie count!

  116. Amy

    Van Nuys, California

    5 stars THANK YOU SO MUCH. This was absolutely delicious, quick to make, and really healthy. Perfect for meal prepping. Really happy you shared this, thank you!
    Reply

  117. Debbie

    Miranda, California

    5 stars This is amazing, thanks for the great ingredient list, especially the favorite spices and amounts that are the best I have come across yet. Using the crock pot was a rare adventure that I am revisiting again today. Although my cans of items and liquids used differed slightly, all the amounts were identical and it was deemed one of the best chilis my family & a visiting close friend had ever had. Gratitude!
    Reply

  118. A

    Rishon LeZiyyon, Central District

    I was looking for a vegan crockpot chili and stumbled on your recipe. I made one batch and doubled it. It was delicious. We served it at a Mexican themed party. I ended up making two more double batches and it was all gone! Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Recipe lists 1 (15 oz) can kidney beans rinsed and drained, 1 (15 oz) can garbanzo beans rinsed and drained, and 1 (15 oz) can black beans rinsed and drained 🙂

  123. TIFFANY

    5 stars This recipe is amazing. I threw everything into the crockpot last evening and awake to a wonderful aroma. I’ve just had my first spoon full for lunch and O-M-G. Thanks for sharing!!!
    Reply

  124. TLC

    5 stars Hi! My vegan daughter and I loved this recipe. Very easy and to throw into the crock pot, tasty, and planets of leftovers for a second meal. Thank you!
    Reply
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