This crock pot vegetarian chili recipe is easy to make, and makes your house smell amazing. Vegan, gluten free, and packed full of cozy comfort food flavor. A family favorite dinner!
Chili is one of those crock pot meals that just never goes out of style.
Cooler weather coming around means that we are dusting off the slow cooker for dinner and baking up some delicious pumpkin muffins too!
This vegetarian crock pot chili is so easy to make, naturally gluten free, vegan, and packed full of flavor!
It makes a big old slow cooker full which means leftovers (yay!!) or enough to feed a crowd.
ingredients in slow cooker vegetarian chili
- kidney beans
- chili beans
- fire roasted diced tomatoes
- sliced stewed tomatoes
- tomato paste
- garlic
- yellow onion
- vegetable broth
- chili powder
- paprika
- cumin
- salt
- pepper
Simple pantry staples make chili one of our favorite dinners to throw together in a minutes notice.
How do I make vegetarian chili in the crock pot?
First, start with cooking the fresh garlic and onion in a skillet until the onion is soft.
While the onions are doing their thing, add the kidney beans, chili beans, fire roasted tomatoes, stewed tomatoes, tomato paste, vegetable broth, chili powder, paprika, cumin, salt, and pepper to a 6 qt slow cooker.
Once the garlic and onion are soft and no longer crunchy, add them into the crock pot with the other ingredients and give it a stir.
Cook the vegetarian chili on low for 6 – 8 hours or high for 3 – 4, then serve with your favorite toppings!
Best toppings for chili
- fritos
- sour cream
- crackers
- sharp cheddar cheese (fresh grated is best!)
The best part of chili is dressing it up however you like!
This chili recipe fills a 6 quart slow cooker almost to the top which means it makes a ton!
We ate the leftovers over the next few days and it reheats like a dream.
If you want to switch it up, try adding some leftover chili to your favorite mac and cheese for easy chili mac!
This recipe is just mildly spicy, so if you like your chili with more heat, you can add more paprika to taste.
Crock Pot Vegetarian Chili Recipe
Crock Pot Vegetarian Chili
Ingredients
- 2 15 oz cans of kidney beans, drained
- 2 15 oz cans of chili beans in sauce (not drained)
- 2 15 oz cans of fire roasted diced tomatoes with juices
- 14.5 oz sliced stewed tomatoes
- 6 oz tomato paste
- 5 cloves garlic minced
- 1 yellow onion diced
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 3 tablespoons cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a skillet, add the garlic, onion, and a splash of olive oil
- Cook over low to medium high heat for 10 – 15 minutes, until the onion is soft, stirring often to avoid burning
- While the garlic and onion are cooking, add the drained kidney beans, chili beans, fire roasted tomatoes, sliced stewed tomatoes, tomato paste, vegetable broth, chili powder, paprika, cumin, salt and pepper to a 6 quart slow cooker
- Once the garlic and onion are done, add them to the other ingredients in the crock pot and stir well
- Cook the chili on high for 3 – 4 hours or low for 6 – 8 hours
- Serve with fresh grated sharp cheddar cheese, sour cream, fritos, or your favorite toppings!