Slow Cooker Vegetarian Chili

A hearty and delicious dinner can be both cheap and easy with my Slow Cooker Vegetarian Chili recipe! It's so good, you won't miss the meat!

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

Cook Time 6

Total Time 6 10

Servings

Calories 331kcal

Dice the onion and green pepper into bite-sized pieces, and mince the garlic. Place them all in the slow cooker.
4 cloves garlic, 1 small onion, 1 bell pepper
Drain and rinse 2 15.5 oz. cans of light or dark kidney beans and 1 15.5 oz. can of pinto beans and add them to the slow cooker.
31 oz kidney beans, 15.5 oz pinto beans
Add the canned tomatoes, corn, broth, and all seasonings to the slow cooker, and stir well to combine.
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
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.
½ cup water, 2 Tbsp. corn starch

If you can, check the chili a few times as it cooks to ensure that there's enough liquid. If it's starting to look too dry, add more vegetable broth.

With the seasoning and ratios from this recipe, you can swap out almost everything with what you have on hand. Use any sort of bean, whatever kind of canned tomato, and any hard vegetables you have. You can also use canned corn.

You can easily brown and add ground meat without otherwise changing the recipe for added protein.

This chili doesn't contain any spicy ingredients. If you want a spicier chili, add a teaspoon or more of cayenne pepper.