Slow Cooker Vegetarian Chili is hearty and so healthy. It is gluten-free, vegan, and loaded with beans and vegetables. If you need a football watching chili or a quick dinner, this is your answer! 

SLOW COOKER VEGETARIAN CHILI 

I make a lot of chili recipes in the fall and winter.

This Slow Cooker Vegetarian Chili is one of my all-time favorites. I have been wanting to share it for a while now, and finally perfected it.

I love having a plant-based chili recipe that I can throw in the mix during the winter. This is loaded with beans, veggies and rich spices. 

Aside from the healthy beans and vegetables in this recipe, the fact it cooks in the crockpot all day is a huge time saver. Crockpot to the rescue, right?

My site has a lot of meat based chili recipes but very few vegetarian and vegan friendly.

Some of my go-to chili recipes on my site are this Slow Cooker Turkey Chili, this Instant Pot Beef Chili, Instant Pot Turkey Chili and this White and Black Bean Turkey Chili.  

What I love most about today’s Slow Cooker Vegetarian Chili is that it uses three kids of beans, lots of vitamin rich vegetables and of course rich, warm spices.

Load up your chili with your favorite garnishes and you have a complete meal! 

One of my favorite things to do when I make a big pot of chili is to set out a variety of garnishes for my guests or family.

I like cheese, red onion, green onion, cilantro, sour cream, crushed chips, jalapeño slices and diced tomatoes. 

WHAT INGREDIENTS ARE IN CROCKPOT VEGETARIAN CHILI:

This vegetarian chili recipe in the crock pot is made with simple, healthy ingredients. 

1. BEANS: I consider the beans to be the star of this chili. For my recipe I used black beans, kidney beans and white beans. Feel free to mix it up and use your favorite beans. Chickpeas and red beans work nicely too. 
2. VEGETABLES: The veggies add texture, nutrition and flavor to this chili. I used garlic, carrots, red onion, bell peppers, diced tomatoes, celery and poblano peppers. Feel free to get creative and try things like zucchini, kale, spinach, spicy peppers, potatoes and cauliflower. 

 

1. RICH, WARM SPICES: Spices help to create the best chili possible. You will find oregano, cumin, chili pepper and cayenne pepper in this version. 
2. GARNISHES: Of course when it comes to chili, the garnishes take it to the next level. I am the queen of garnishes. I enjoy fresh cilantro, chopped green onions, cheese {omit if you are making vegan}, diced red onion, sour cream, jalapeños and avocado. You can even add crushed chips to the top of your chili for that added crunch. 

HOW DO I MAKE THIS VEGETARIAN CHILI IN THE SLOW COOKER?

Making chili in the crockpot couldn’t be easier.

You really just add everything in to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

If you want to help the flavors really bloom in this chili I suggest sautéing the vegetables and spices before adding them to the slow cooker.

This really helps the flavors open up!

 

I would heat 2 Tablespoons olive oil in a medium skillet and then add the onion and sauté for about 2 minutes.

Add in the garlic and the poblano and sauté for about 3 more minutes.

Add the spices in and continue to sauté for about 3 to 4 minutes.

From here just add that in to the slow cooker with the rest of the ingredients and you have an easy chili waiting at the end of the day.

WHAT SHOULD I PAIR WITH THIS CHILI?

While I always think a big slice of cornbread goes best with chili here are some other ideas:

SIMPLE MASSAGED KALE SALAD

AVOCADO KALE QUINOA SALAD

SIMPLE GARLIC PARMESAN GREEN BEANS

SIMPLE ROASTED BROCCOLI

 

 

OTHER VEGETARIAN SLOW COOKER RECIPES YOU MIGHT LIKE:

SLOW COOKER WINTER VEGETABLE SOUP WITH LENTILS FROM A BEAUTIFUL PLATE

SLOW COOKER VEGETABLE BEAN SOUP BY ONE LOVELY LIFE

DETOX LENTIL SOUP BY PINCH OF YUM