Slow Cooker Vegetarian Chili
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Slow Cooker Vegtarian Chili

Meatless monday just got better with this vegetarian chili recipe. Let the slow cooker do the work.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Soup
Cuisine: American
Keyword: Slow Cooker Vegetarian Chili
Servings: 8
Calories: 248kcal
Author: Sarah Olson



  • 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
  • 30 oz. pinto beans, drained and rinsed
  • 4 cups V8 juice
  • 4 Tbsp. Chili powder
  • tsp. turmeric powder
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • ½ tsp. pepper

For serving

  • sharp white cheddar cheese shredded
  • sliced avocado


  • 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. Cover and cook on LOW for 8-10 hours.
  • Serve topped with avocado and cheese if desired.


Nutritional values are approximate. Please use your own calculation if you require a special diet. The values below are for 1/8 of the recipe.


Calories: 248kcal | Carbohydrates: 48g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 1192mg | Fiber: 15g | Sugar: 10g | Vitamin A: 3915IU | Vitamin C: 104.4mg | Calcium: 139mg | Iron: 5.9mg