• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Christmas
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Christmas
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Special Diet » Vegetarian Recipes

    Smoky White Bean Vegetarian Chili (Slow Cooker)

    Updated: June 11, 2022 | Published on: September 30, 2021 - Molly Thompson3 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Vegan RecipesVg
    Vegetarian RecipesV
    Jump to Recipe

    This vegetarian chili in the slow cooker is anything but boring! It's packed with vibrant veggies, white beans and bold spices with sweet and smoky flavors.

    slow cooker vegetarian chili in a bowl with sour cream and cheese
    Jump to:
    • Vegetarian chili ingredients notes
    • How to make Slow Cooker Vegetarian Chili
    • Vegetarian Chili Toppings
    • Prefer to watch instead of read?
    • Make it a freezer meal
    • Storage instructions
    • Recipe

    Chili is one of my all time favorite meals. We eat chili every Christmas Eve and any kind of chili reminds me of home. We love this beanless chili, turkey pumpkin chili and sweet potato chili. I even have a classic chili in my cookbook!

    I thought it was about time to make a vegetarian chili, and what better way to make it than in the slow cooker!

    Vegetarian chili ingredients notes

    • Carrots: we aren't using any meat so the carrots give this chili extra substance and texture. Plus extra vitamins and fiber!
    • Red pepper: I love adding red pepper to chili because you can barely taste it and it adds nutrients. Make sure to dice it small!
    • White beans: this is the star of the recipe and gives it protein and fiber.
    • Crushed tomatoes: this is the base of the recipe and helps thin out the soup.
    • Tomato paste: I love using tomato paste in chili because it thickens the soup and adds a rich tomato flavor.
    • Chipotle in adobo sauce: this is the secret ingredient that gives this chili the smoky flavor. It comes in the can with the chipotles, but we won't be using those. Save those for chicken tinga or chipotle honey vinaigrette.
    • Chili spices: chili powder, garlic powder, onion powder, cumin, salt, oregano and smoked paprika.
    • Vegetable broth: this helps thin out the sauce a bit so it's not super thick.
    ingredients for vegetarian chili measured out on a white table

    How to make Slow Cooker Vegetarian Chili

    1. Add all of the ingredients to a large slow cooker and mix well until it's combined and all of the tomato paste is blended.
    2. Close the lid and cook on high for 6 hours or on low for 8 hours.
    3. Serve warm with your favorite toppings

    Vegetarian Chili Toppings

    • Sour cream ( we love Kite Hill vegan sour cream)
    • Shredded cheese
    • Diced red onion
    • Green onion
    • Crushed tortilla chips
    • Cornbread
    • Cilantro

    Prefer to watch instead of read?

    spoon scooping out a bite of slow cooker vegetarian chili

    Make it a freezer meal

    1. Add all of the ingredients to a freezer bag (we like to silicone reusable ones). Seal it and gently mix it up in the bag.
    2. Store flat in the freezer then stand it upright when it's frozen to save space.
    3. Thaw overnight in the fridge then add it to the slow cooker when you're ready.

    Storage instructions

    Allow it to cool completely then store it in an air tight container for up to 5 days. You can also transfer it to a freezer bag and follow the steps above to freeze. Allow to thaw overnight in the fridge and reheat on the stove or in the microwave.

    slow cooker vegetarian chili in a white bowl with shredded cheese and onion next to it

    If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

    More vegetarian recipes:

    • Easy Italian vegetable soup
    • Creamy sweet potato curry
    • Loaded sweet potato nachos

    Recipe

    slow cooker vegetarian chili in a bowl topped with sour cream, cheese and onion

    Smoky White Bean Vegetarian Chili (Slow Cooker)

    This vegetarian chili in the slow cooker is anything but boring! It's packed with vibrant veggies, white beans and bold spices with sweet and smoky flavors.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 5 minutes
    Servings: 6
    Calories: 164kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    • 4 carrots peeled and diced small
    • 1 red bell pepper diced small
    • 2 cans white beans drained and rinsed
    • 28 ounce crushed tomato
    • 4 oz diced green chilis
    • 4 tablespoons tomato paste
    • 1 tablespoon chipotle in adobo sauce from the can
    • 3 cloves garlic minced
    • 2 tablespoons chili powder
    • 1 tablespoon smoked paprika
    • 1 tablespoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 2 cups vegetable broth

    Instructions

    • Add all of the ingredients to a large slow cooker and mix well until it's combined and all of the tomato paste is blended.
    • Close the lid and cook on high for 6 hours or on low for 8 hours. Serve warm with your favorite toppings

    Notes

    *Nutrition information does not include toppings
    What to do with leftover chipotles in adobo: make chicken tinga or chipotle honey vinaigrette.
    How to freeze: Add all of the ingredients to a freezer bag and freeze flat until solid. Stand upright in the freezer to save space. Thaw overnight in the fridge and follow slow cooker instructions. You could also freeze cooked chili and warm in the microwave or over the stove.

    Nutrition

    Serving: 1bowl | Calories: 164kcal | Carbohydrates: 31.7g | Protein: 7.8g | Fat: 2g | Sodium: 724mg | Fiber: 9.2g | Sugar: 11.1g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Vegetarian Recipes

    • Best Sheet Pan Shrimp Fajitas
    • Easy Sweet Potato Curry Recipe (Vegan)
    • Crispy Air Fryer Shrimp (Breaded Shrimp)
    • Maple Roasted Brussel Sprouts and Butternut Squash

    Reader Interactions

    Comments

    1. Nikki says

      February 21, 2022 at 4:45 pm

      Could you provide stovetop directions by a chance? Thanks!

      Reply
      • Molly Thompson says

        March 05, 2022 at 11:13 am

        Hey Nikki! It would be very similar! Follow the directions and add everything to a large stock pot or dutch oven and simmer for 20 or so minutes. I haven't tested this, but that's what I would try first.

        Reply
    2. Susan Marovic says

      May 10, 2022 at 10:08 pm

      5 stars
      Tasty and even better the next day!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • One Pot Hawaiian Chicken with Coconut Rice
    • Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy