Crock Pot Vegetarian Chili

This Crock Pot Vegetarian Chili recipe is loaded up with veggies like carrots, onion, and corn plus crushed tomatoes, quinoa, and three different types of beans. It’s thick, hearty, and the perfect comfort food for the chilly months. Not to mention, it requires just 10 minutes of prep!

Why You’ll Love This Crock Pot Vegetarian Chili Recipe

Crock pot vegetarian chili is a go-to recipe in this house when the weather gets chilly. Here’s why it’s always such a big hit:

• The BEST flavor. To me, the best kind of chili is the kind that cooks for hours and hours so that all the flavors meld together. This crock pot chili does exactly that, with no need to keep an eye on the stovetop all day.
• Thick and hearty. This chili is loaded with vegetables and dry herbs and, when you put the quinoa in, it acts as a sponge and soaks all the liquid up to form a perfect thick, hearty chili.
• Minimal prep. Hands down, the best part of this vegetarian chili recipe, is that the slow cooker does all the work. It’s truly as simple as dumping the ingredients, turning the crock pot on, and coming back 4 hours later.

If you liked this chili recipe, you’ll absolutely love my smoky lentil chili. I can’t get enough of either one. And if you’re short on time, try my Instant Pot sweet potato black bean chili, ready in under 30 minutes!

What You’ll Need

This slow cooker vegetarian chili is made with a handful of veggies, beans, and a few spices. Scroll down to the recipe card below for measurements.

• Veggies – Corn, carrots, onion, and red pepper add a variety of flavor and texture to this vegetarian chili recipe.
• Chipotle pepper – You’ll need one pepper from a can of chipotle in adobe sauce, as well as a teaspoon of the sauce itself.
• Seasonings – Cumin, cilantro, oregano and chili powder are the only seasonings needed.
• Tomatoes – I use a can of Muir Glen crushed tomatoes and a can of diced fire roasted tomatoes to add a bit of heat.
• Lime – The citrus helps to break up the savory flavors and lightens the chili.
• Vegetable stock – The base of our chili broth.
• Quinoa – Quinoa helps make this slow cooker vegetarian chili more filling and also soaks up the broth to create a thicker chili.
• Beans – I use a combination of black beans, kidney beans, and pinto beans to make this chili. Be sure to drain and rinse each can before adding the beans to the chili.

How to Make Crock Pot Vegetarian Chili

Here’s a quick overview of how to make this slow cooker vegetarian chili. Scroll down to the recipe card for more detailed instructions.

• Combine the ingredients. Add the veggies, seasonings, tomatoes, lime juice, stock, and quinoa to the crockpot.
• Cook the chili. Cook on HIGH for 4 hours.
• Add the beans. Stir in the beans, then cook for an additional hour on LOW. Enjoy!

Tips & Recipe Variations

Read through these quick tips and tricks to ensure that you get the best results with this vegetarian chili recipe!

• Adjust the spice level. The great thing about chili is that you can easily customize the heat to your preference. This slow cooker vegetarian chili has some heat, but it’s more on the mild side. To reduce the heat, replace the fire roasted tomatoes with more crushed tomatoes. To increase the heat, you can add in some green chilies or sprinkle in some cayenne pepper.
• Use your preferred beans. I like the combination of black, kidney, and pinto beans as each one adds a slightly different flavor and texture to the chili. However, feel free to use any combination of beans that you prefer.
• Wait to add the beans. I do not recommending trying to cook the beans the entire time, as it will over-cook them. An hour on low is just long enough to heat the beans without making them super mushy.

What Goes With This Vegetarian Chili Recipe?

One of my favorite things about serving chili is the ability to customize it with toppings!

A few of my favorite toppings for this vegetarian chili include green onions, avocado slices, shredded cheddar cheese, and sour cream. If you want a bit of extra heat, you can also add a few jalapeño slices.

You can also serve it with some corn chips for dipping and an added crunch. Cornbread is another fun side to ensure you can soak up every last bit of chili!

How to Store & Reheat Leftovers

If you’ve got leftover chili, here’s how to save it for later:

• Fridge. Leftover vegetarian chili can be stored in an airtight container in the fridge for up to 4 days.
• Freezer. Once cooled, you can also freeze this chili in a freezer-safe container for up to 3 months. Remember to let it thaw in the fridge before enjoying it again.
• Reheat. Individual servings can be reheated in the microwave. The stovetop works best for larger portions.

More Crock Pot Recipes

Looking for more easy crock pot soup and chili recipes? Check out the following:

• Crock Pot Black Bean Soup
• Creamy Crock Pot Chicken Tortilla Soup
• Crock Pot Chicken & Wild Rice Soup
• Crock Pot White Chicken Chili
• Easy Crock Pot Potato Corn Chowder

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