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Bowl of Crockpot Vegetarian Chili topped with avocado and cilantro, served with tortilla chips on a wooden table

Crockpot Vegetarian Chili

This Crockpot Vegetarian Chili is a time-saving, easy vegetarian chili recipe packed with bold flavors and healthy ingredients. Enjoy a hearty, meatless chili with beans that satisfies!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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)

Method
 

  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!

Notes

Optional recipe notes or tips.