A hearty chili meal without the meat! Packed with flavour, texture, and spice. This Vegetarian Slow Cooker Chili screams weeknight meal! Dare we say this is the best slow-cooker veggie chili? We’ll let you decide.
Hearty, flavourful, and just a little bit sweet. Trust me, you will not miss the meat! Slow-cooker recipes are my go-to for weekday dinners. They are easy to prep and can be adjusted based on how many people you will be serving. Could this be a more perfect recipe for a meatless Monday?
I would eat Vegetarian Slow-Cooker Chili any time of the year, and you can too! Hearty and warm for the fall and winter but it’s also a great option for the spring and summer when you don’t want to run the oven and heat up the house. I made this homemade vegetarian chili last Sunday when my family wanted to spend the day out of the house and on the trail. The weather was perfect, the trail was an icy mess that we treated as an ice slide on the way down and a tough trek on the way up. But, well worth it, and even better was that we came home to a warm pot of freshly homemade chili.
While this isn’t quite three-bean vegetarian chili, the sweet potato certainly makes up for that! Plus, the fact that this slow-cooker vegetarian recipe is made in the slow-cooker makes it totally fall under the one-pot meal category.
Vegan Slow Cooker Chili
Good news! You can make this a Vegan Slow Cooker Recipe too! Without the sour cream on top, this becomes an easy one-pot vegan recipe. Replace it with vegan sour cream or leave it out entirely. It just keeps on getting better and better.
Vegetarian Slow Cooker Chili Ingredients
Another win for this one-pot meal! I bet most, if not all, of the ingredients are already in your pantry!
Vegetables: Sweet potato, onion, garlic, and bell peppers.
Protein: Black beans and kidney beans – packed with meat-free protein
Spices: Chili powder, cayenne pepper, cumin, and smoked paprika – what a delectable spicy combo and need I say more with the smoked paprika flavor?
Tomatoes: Fire roasted tomatoes – heck yes! This adds a sweetness and smokiness that you just can’t get with regular diced tomatoes.
Broth: Vegetable broth
How to make Vegetarian Slow Cooker Chili
Start by adding olive oil, minced garlic, and chopped yellow onion to the slow cooker.
Wash the sweet potatoes and dice them into ¼ inch pieces. If you like to peel the sweet potatoes, go for it! I choose not to because that’s where the added nutrients and fibre are, and leaving the skin on does not bother my taste buds! Add the diced sweet potato to the slow cooker.
Drain and rinse the kidney beans and black beans before adding them to the slow cooker as well.
Cut both the red pepper and green pepper in half and remove the seeds. Chop the peppers and add them to the slow cooker.
Add the full can of the fire roasted tomatoes to the slow cooker.
Mix all of the seasonings in a small bowl and then add to the slow cooker.
Lastly, add the vegetable broth. I like my Vegetarian Slow Cooker Chili to be pretty chunky and not very runny and three cups of broth gives me the consistency that I like. Feel free to adjust per your preference!
Mix as best you can to combine all ingredients within the slow cooker.
Set on low for 4-6 hours.
Leftovers, What to do with them?
Save your leftover Vegetarian Slow Cooker Chili by storing it in an airtight container in the fridge for up to five days. Or, freeze for up to three months. Reheat leftover chili in a pot on the stovetop on medium heat. Cook time will vary depending on the amount of chili and the size of the pot so make sure to stir and keep an eye on it as it reheats.
More Vegetarian Recipes
If you are looking for more easy vegetarian recipes, check out our ONE POT VEGETARIAN MINESTRONE SOUP.
Slow Cooker Vegetarian Chili
Equipment
- Slow cooker
Ingredients
Ingredients:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 2 small sweet potatoes, diced
- 1 can kidney beans (540ml can)
- 1 can black beans (540ml can)
- 1 red bell pepper
- 1 green bell pepper
- 1 can fire roasted tomatoes (796ml can)
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 cups vegetable broth
Toppings:
- sour cream
- avocado
Instructions
- Add olive oil, garlic, and chopped onions to the slow cooker.
- Thoroughly wash sweet potato, peel if that is your preference. I keep the skin on. Dice into 1/4 inch pieces. Add to slow cooker.
- Drain and rinse kidney beans and black beans. Add to the slow cooker.
- Remove seeds from both red and green peppers, dice and add to the slow cooker.
- Add a can of diced fire roasted tomatoes to the slow cooker.
- Mix seasonings in a small bowl then add to the slow cooker.
- Add vegetable broth and stir.
- Set slow cooker on high for 4 hours, or on low for 6 hours.
