Slow Cooker Vegetarian Chili
2 Comments Apr 12, 2024
Updated Jun 18, 2025
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Slow Cooker Vegetarian Chili is a game-changer, especially for those looking for delicious vegetarian recipes. Stewed tomatoes, a variety of peppers, and a host of seasonings make this chili an ideal dinner option when you’re looking to put something easy and healthy on the table.
This vegetarian chili will pair perfectly with my Slow Cooker Cornbread or Slow Cooker Corn Casserole.
Why This Slow Cooker Vegetarian Chili Recipe Works
This Slow Cooker Vegetarian Chili recipe is a lifesaver for busy families, offering a hearty meal with minimal effort. It’s perfect for feeding a crowd, especially those with dietary restrictions, and the hearty vegetables add both flavor and texture to the dish. Plus, the dump-and-go method makes cooking a breeze!
Just toss everything into the slow cooker in the morning, and by dinnertime, you’ve got a hearty meal ready to go. This is the best vegetarian chili recipe ever.
Recipe Ingredients
- Vegetables: I use the usual chili vegetables like bell peppers, chili peppers, and chopped onion.
- Beans: Canned pinto beans – though you can use canned black beans, white beans, or kidney (or even a mixture).
- Tomato Juice: – Yes! Instead of water, I use V8 Vegetable juice for the sauce in this chili.
- Seasonings: Chili powder, cumin, kosher salt and pepper
Step-by-Step Directions
Step One – Place the diced and chopped veggies into the slow cooker. I use a butter knife and cut up the stewed canned tomatoes right in the slow cooker, being careful not to scrape the slow cooker with the knife.
Step Two – Pour in the V8 juice.
Step Three – Stir. Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Serve with desired toppings and enjoy.
How to Serve
- Provide your favorite toppings such as sour cream, a sprinkle of sharp white cheddar cheese, sliced avocado, and some chopped green onions for a burst of freshness.
- Serve it alongside some warm corn bread or with a side of corn chips for dipping.
- It can also be served over a bed of brown rice.
- For an extra kick of flavor, add a few dashes of hot sauce or a squeeze of lime juice – trust me, it takes this chili to a whole new level of deliciousness!
Recipe FAQs
Soy crumbles are often used in vegetarian dishes instead of ground beef. Add about one pound of soy crumbles to this chili at the beginning of the cooking time.
Corn – Add it fresh off the cob, canned, or even frozen. Sweet corn would taste great too!
Celery – It seems strange, but it’s a common ingredient in most soups, so why not chili?
Carrots – Dice these small, for carrots take a long time to tenderize in the slow cooker.
Mushrooms – This will add a touch of beefy flavor to the chili.
Diced Zucchini – adds an extra crunch and green color. Green bell pepper is also great for this.
Chili is a great meal to freeze for it reheats almost like it was made fresh. Let the chili cool down before adding to Tupperware or freezer Ziplock bags. Freeze for up to 3 months. Thaw in the fridge the day before you need it. Reheat in on the stove or microwave.
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in microwave-safe bowls, stirring halfway through.
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Slow Cooker Vegtarian Chili
Ingredients
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 poblano pepper, diced
- 1 small red onion diced
- 29 oz. Mexican style stewed tomatoes, (two 14.5 oz. cans)
- 30 oz. pinto beans, drained and rinsed, (two 15-oz. cans)
- 4 cups V8 juice,
- 4 Tbsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 1/2 tsp. sea salt
- 1/2 tsp. pepper
Topping ideas:
- sharp white cheddar cheese, shredded
- sliced avocado
- diced onion
- saltine crackers
Instructions
- Place everything into the slow cooker. I use a butter knife and cut up the stewed tomatoes right in the slow cooker, being careful not to scrape the slow cooker with the knife.
- Stir.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
- Serve with desired toppings and enjoy.
Sarah’s Notes
- Corn – Add it fresh off the cob, canned, or even frozen.
- Celery – It seems strange, but it’s a common ingredient in most soups, so why not chili?
- Carrots – Dice these small, for carrots take a long time to tenderize in the slow cooker.
- Mushrooms – This will add a touch of beefy flavor to the chili.
- Soy crumbles are often used in vegetarian dishes instead of ground beef.
- Add about one pound of soy crumbles to this chili at the beginning of the cooking time.
- Chili is a great meal to freeze for it reheats almost like it was made fresh.
- Let the chili cool down before adding to Tupperware or freezer Ziplock bags.
- Freeze for up to 3 months.
- Thaw in the fridge the day before you need it.
- Reheat in on the stove or microwave.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Thanks for the recipe! My favorite chili ever
Great ideas!