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.
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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.
How to make slow cooker vegetarian chili
- 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
Vegetarian chili toppings
- Sour cream ( we love Kite Hill vegan sour cream)
- Shredded cheese
- Diced red onion
- Green onion
- Crushed tortilla chips
- Cornbread
- Cilantro
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Make it a freezer meal
- 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.
- Store flat in the freezer then stand it upright when it's frozen to save space.
- 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.
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:
Recipe
Smoky White Bean Vegetarian Chili (Slow Cooker)
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
Nikki says
Could you provide stovetop directions by a chance? Thanks!
Molly Thompson says
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.
Susan Marovic says
Tasty and even better the next day!