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An overhead image of slow cooker vegetarian chili in a bowl with fresh garnishes on top.

Slow Cooker Vegetarian Chili

Course: Dinner
Cuisine: American, Mexican
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10 servings
Calories: 21kcal
Author: Shruthi Baskaran-Makanju
My slow cooker vegetarian chili is hearty, smoky, and rich with bold flavor—an easy set-it-and-forget-it meal perfect for busy weeknights or meal prep.
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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

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 401mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 19mg | Calcium: 14mg | Iron: 1mg