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A white bowl of Slow Cooker Vegetarian Chili topped with cheese & cilantro

Slow Cooker Vegetarian Chili

Even the meat lovers in your family will love this Slow Cooker Vegetarian Chili! It's SO healthy, loaded with veggies, spices, and two different kinds of beans!
Course Dinner
Cuisine Vegetarian
Keyword crockpot vegetarian chili, Slow Cooker Recipe, Slow Cooker Vegetarian Chili, vegetarian chili, slow cooker chili, crockpot chili
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 347kcal
Author Christine Rooney


  • 4 cloves garlic
  • 1 small onion white, yellow, or red
  • 1 bell pepper any color
  • 1 Tbsp. olive oil
  • 31 oz kidney beans light or dark (two 15.5 oz. cans)
  • 15.5 oz pinto beans
  • 28 oz diced tomatoes
  • 8 oz tomato sauce
  • 2 Tbsp. sugar
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 ½ tsp. cumin
  • 1 tsp. Italian seasoning
  • 3 cups vegetable broth
  • 2 cups frozen corn
  • ½ cup water
  • 2 Tbsp. corn starch
  • pinch salt and pepper adjust to taste
  • Toppings: Avocado, Cilantro, Shredded Cheese, Limes, Tortilla Chips optional


  • Plug a slow cooker in and get it warmed up while you prepare the ingredients.
  • Mince 4 cloves of garlic and 1 small onion. Dice 1 bell pepper (feel free to use any color pepper you like).
  • Drain and rinse 2 15.5 oz. cans of light or dark kidney beans and 1 15.5 oz. can of pinto beans.
  • Add 1 Tbsp. olive oil to the warmed slow cooker along with the garlic, onions, and pepper. Stir to combined these ingredients.
  • Add 1 28 oz. can of diced tomatoes and 1 8 oz. can of tomato sauce to the slow cooker.
  • Add 2 Tbsp. sugar, 2 tsp. chili powder, 1 tsp. smoked paprika, 1 ½ tsp. cumin, 1 tsp. Italian seasoning and a pinch of salt and pepper to the slow cooker.
  • Add the kidney beans, pinto beans, 3 cups vegetable broth, and 2 cups of frozen corn to the slow cooker. Stir all of the ingredients together until completely combined.
  • Place the cover on the slow cooker and cook for 4-5 hours on 'High' or 7-8 hours on 'Low'.
  • When the chili has finished cooking thicken it using a slurry of corn starch and water. Stir 2 Tbsp. corn starch into ½ cup of water. Slowly pour the slurry into the chili until it has thickened to the consistency you want.
  • Dice 1-2 avocados, mince 1 cup cilantro, shred 1 cup of cheese, and cut 1 lime into wedges. Serve the chili with these toppings along with tortilla chips.



Plug the slow cooker in and get it warmed up while I chop the ingredients. Once the garlic, onions, and pepper are chopped add it to the slow cooker along with 1 Tbsp. of olive oil. Stir these ingredients together until they are coated in the olive oil.


Calories: 347kcal | Carbohydrates: 66g | Protein: 17g | Fat: 3g | Sodium: 539mg | Potassium: 1165mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1120IU | Vitamin C: 17.1mg | Calcium: 121mg | Iron: 7.1mg