Crockpot Vegetarian Chili: Easy, Healthy, and Delicious

Crockpot Vegetarian Chili is the ultimate weeknight dinner hack that delivers bold, smoky, and hearty flavor with barely 10 minutes of prep. This easy-to-make recipe lets your slow cooker do all the heavy lifting while you tackle your busy day. No need to babysit a pot on the stove—just set it, forget it, and get ready to enjoy the most satisfying, meatless chili with beans you’ve ever had.

I’ve found this shortcut method to be a lifesaver for rushed evenings. Instead of simmering for hours at the stove, this healthy slow cooker chili builds big flavors effortlessly. Whether you’re trying to eat more plant-based meals, planning your next game day spread, or just want comfort food without spending all day in the kitchen, this recipe is your answer.

Why This Crockpot Vegetarian Chili Is a Game-Changer

• Hands-off cooking: Toss everything in, and your crockpot does the hard work while you’re free to focus on other things.
• Big-time saver: Traditional chili recipes can take hours of monitoring on the stovetop. This one? Prep in just 10 minutes, then slow-cook while you relax.
• Healthy and hearty: Packed with protein-rich beans and colorful veggies, this is the best vegetarian chili for both flavor and nutrition.
• Beginner-friendly: Zero complicated steps or fancy tools—perfect for any home cook.
• Batch cooking winner: Make a big pot and enjoy leftovers all week or freeze portions for future meals.

Equipment You’ll Need for This Crockpot Vegetarian Chili

Here’s what you need to make this easy vegetarian chili recipe:

• Slow cooker: A 6-quart size works best for this recipe. If you’re in the market for one, look for models with a programmable timer for added convenience.
• Cutting board and knife: A good-quality chef’s knife will make quick work of the veggie prep.
• Can opener: Since we’re relying on canned beans and tomatoes here, you’ll definitely want a reliable can opener on hand.

Pro tip: If your slow cooker tends to run hot, check in at the lower end of the cooking time to avoid overcooked vegetables.

Simple Ingredients for Crockpot Vegetarian Chili

This recipe uses pantry staples and fresh vegetables to create bold, warm flavors without the need for meat. Here are some key players:

• Beans: A trio of black beans, kidney beans, and pinto beans adds protein, texture, and variety. Pro tip: Drain and rinse your beans to reduce extra sodium.
• Fire-roasted tomatoes: These pack in a subtle smokiness that brings depth to the chili.
• Smoked paprika: This spice is a major flavor booster, bringing a hint of smokiness without adding heat.
• Lime juice: A splash of fresh lime juice at the end brightens the dish and balances the rich flavors.

Shopping shortcut: Pre-diced or frozen vegetables (like onions and bell peppers) save even more prep time without sacrificing quality.

Crockpot Vegetarian Chili Recipe Details

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 4-5 hours (hands-off)
• Total Time: 4 hours, 10 minutes

Crockpot Vegetarian Chili Ingredients

• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can diced fire-roasted tomatoes
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can pinto beans, drained and rinsed
• 2 tsp kosher salt, divided
• 1 tsp granulated garlic powder
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp hot sauce (optional)

Step-by-Step Crockpot Vegetarian Chili Instructions

1. Add the onion, bell pepper, carrot, celery, tomato sauce, diced fire-roasted tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons of the kosher salt, garlic powder, cumin, chili powder, and smoked paprika to a 6-quart slow cooker. Stir everything together until combined.
2. Cover with the lid and cook on high for 4-5 hours or on low for 6-7 hours, until the vegetables are tender but not mushy.
3. Uncover and stir in the lime juice and hot sauce (if using). This step adds a bright, punchy kick to the chili.
4. Taste and adjust the seasonings with the remaining salt if needed.
5. Serve hot with your favorite toppings like chopped onion, fresh cilantro, shredded cheese, or avocado. Grab some tortilla chips for scooping if you’re feeling festive!

Jake’s Tips for the Best Crockpot Vegetarian Chili

• Double the recipe: This chili freezes wonderfully for future meals. Just portion it into airtight containers and freeze for up to 3 months.
• Control the spice: For a mild version, leave out the hot sauce and opt for regular diced tomatoes instead of fire-roasted.
• Prep ahead: Chop the veggies the night before and store them in the fridge so you can toss everything in the crockpot in the morning.
• Layer the flavors: Add your favorite spices or swap smoked paprika for chipotle powder if you like a little extra heat.
• Serving refresh: Don’t forget to jazz up servings with toppings like diced red onion, a dollop of Greek yogurt, or fresh jalapenos.

Easy Crockpot Vegetarian Chili Variations

• Sweet potato addition: Add peeled, diced sweet potatoes for a touch of natural sweetness and extra heartiness.
• Spicy twist: Swap out mild chili powder for a spicier blend or toss in a diced jalapeno.
• Clean-out-the-fridge: Toss in whatever veggies you have on hand, like zucchini or mushrooms.
• Protein boost: Stir in cooked quinoa or farro for an extra-filling twist.

Crockpot Vegetarian Chili FAQs

Can I use dried beans instead of canned?

Yes! If you prefer to use dried beans, soak and cook them ahead of time, as they won’t tenderize properly during the slow cooking process.

Can I make this recipe spicy?

Absolutely. Add diced jalapenos, a pinch of cayenne, or use extra hot chili powder for a spicier version of this crockpot chili without meat.

Can I substitute fresh tomatoes for canned?

You can, but canned fire-roasted tomatoes bring a deeper flavor that’s ideal for chili. If using fresh, consider roasting them first for added depth.

How do I store and reheat leftovers?

Store your chili in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.

Whether you’re throwing together a weeknight dinner or meal prepping for the week, Crockpot Vegetarian Chili is guaranteed to make your life easier. I’d love to hear how you top your bowls! Leave your favorite toppings or variations in the comments below.