This slow cooker vegetarian chili is my no-fuss, flavor-loaded answer to busy weeknights or meal prep Sundays. Packed with pantry staples, loaded with protein-rich beans, and just the right amount of smoky heat, this is a set-it-and-forget-it recipe I come back to any time I need something cozy without hovering over the stove.
Slow cooker vegetarian chili that meat eaters will devour!
I first started making slow cooker chili when I was working long consulting hours and needed dinner to basically make itself while I was on Zoom calls across time zones. After living in Houston, I’d tasted my fair share of slow-simmered chilis, but I wanted a vegetarian version that didn’t feel like a compromise. This version is actually vegan and absolutely delicious!
What sets this chili apart is the layering of umami from fire-roasted tomatoes, smoky paprika, and soy sauce (trust me on that one). A splash of lime at the end wakes it all up, and the mix of beans gives it just the right heft. I usually throw in whatever toppings I have on hand—avocado, tortilla chips, a dollop of yogurt—but honestly, it’s great straight from the bowl.
If this recipe speaks to you, check out my slow cooker black bean soup or instant pot minestrone next – I’m sure you’ll enjoy it too.
Ingredients and why they matter
Each ingredient in this bean chili pulls its weight—kidney and pinto beans bring hearty texture and plant-based protein, while fire-roasted tomatoes, green chiles, and spices build layers of smoky, spicy, and slightly sweet flavor. A splash of lime juice and soy sauce at the end brightens everything up and gives it that umami finish!
Full ingredient list and detailed instructions are on the recipe card.
- Fire-roasted diced tomatoes: Add smokiness and depth without needing to roast anything yourself. Use plain diced if needed, but fire-roasted makes a difference.
- Chili powder + cumin + smoked paprika: This trio gives the chili its earthy backbone and warmth. Smoked paprika brings that fire-kissed note meat often adds in traditional chili.
- Soy sauce: Adds umami and salt without overpowering—don’t skip this. Sub tamari for gluten-free.
- Lime juice: Brightens and balances the richness right at the end. Don’t add it too early or it’ll cook off.
- Kidney + pinto beans: The dynamic duo for texture and heartiness. Swap in black beans or chickpeas for variety.
TIPS & TRICKS
Shruthi’s top tips
- Don’t skip the lime and soy at the end—they balance the whole dish and make the flavors pop.
- Chop your veggies evenly so they cook at the same rate and melt into the chili just right.
- Fire-roasted tomatoes make a difference—they add a layer of depth you won’t get from regular diced tomatoes.
- Use a 6-quart or larger slow cooker to give everything room to simmer evenly.
- Add cayenne or chipotle for extra depth if you like heat and smokiness.
- For thicker chili, crack the lid open during the last 30 minutes of cooking.
- Let the chili sit for 10 minutes after cooking—it thickens as it cools and tastes even better. Add toppings right before serving to keep textures fresh—soggy chips are no one’s friend.
- Batch spice it: Double the dry spice mix and keep it in a jar for quick chili nights later.
How to make vegetarian bean chili
- Dice the onion, bell pepper, and jalapeno. Mince the garlic.
- In a 6-quart (or larger) slow cooker, combine the kidney beans, pinto beans, diced tomatoes (with their juice), tomato sauce, diced green chiles, onion, bell pepper, jalapeno, and garlic. Pour in the vegetable broth.
- Add the chili powder, brown sugar, cumin, paprika, salt, and black pepper. Stir well to combine.
- Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until the vegetables are tender and the chili has thickened slightly.
- Stir in the lime juice and soy sauce just before serving to brighten the flavor.
- Ladle into bowls and serve with your favorite toppings such as shredded cheese, diced red onion, fresh cilantro, avocado, or tortilla chips.
How to serve crockpot vegetarian chili
Scoop it up with warm cornbread, pile it over baked potatoes or rice, or serve it with tortilla chips and your favorite toppings—think avocado, shredded cheese, sour cream, or green onions!
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual portions for up to 3 months in a freezer-safe container. So it’s perfect for meal prep or an easy weeknight meal. Just thaw overnight in the fridge and reheat on the stove or in the microwave.
More easy slow cooker recipes
Love this chili? You’ll definitely want to try these other slow cooker favorites next!
Slow Cooker Black Bean Soup
Slow Cooker Tortilla Soup
Slow Cooker Tofu Tikka Masala
Slow Cooker Potato Soup
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Slow Cooker Vegetarian Chili
Ingredients
- 2 15.5-ounce cans dark red kidney beans, drained and rinsed
- 1 15.5-ounce can pinto beans, drained and rinsed
- 2 14.5-ounce cans fire-roasted tomatoes, with their juices, diced
- 1 15-ounce can tomato sauce
- 1 4-ounce can green chiles, diced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced, remove seeds for less heat
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon low-sodium soy sauce, substitute 2 teaspoons for regular soy sauce
Instructions
- Dice the onion, bell pepper, and jalapeno. Mince the garlic.
- In a 6-quart (or larger) slow cooker, combine the kidney beans, pinto beans, diced tomatoes (with their juice), tomato sauce, diced green chiles, onion, bell pepper, jalapeno, and garlic. Pour in the vegetable broth.
- Add the chili powder, brown sugar, cumin, paprika, salt, and black pepper. Stir well to combine.
- Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until the vegetables are tender and the chili has thickened slightly.
- Stir in the lime juice and soy sauce just before serving to brighten the flavor.
- Ladle into bowls and serve with your favorite toppings such as shredded cheese, diced red onion, cilantro, avocado, or tortilla chips.
Notes
- For added heat, stir in cayenne pepper or an extra jalapeño
- For deeper flavor, add one minced chipotle in adobo sauce.
- To thicken the chili, remove the lid during the last 30 minutes of cooking.
- Mix up the beans: swap in a can of black beans or chickpeas if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to ask a Q, why do you use those square boxes in front of your ingreediance, have you ever used open office, to copy your recipe. I do and then I have to delete those boxes out to print or you can’t read it.
I copied your potato soup it look good, but I had to delete those dang boxes before I save it or print it. Oh, I don’t use Msn’s office I can never find what I need so I switch to Free Open Office. When I make your soup I’ll send you a message how IO like it.
Hi there! You can also just click the Print Recipe button on the recipe card and it’ll give you a compact (usually single page) recipe to print without any additional formatting!