Vegetarian Slow Cooker Chili – Connoisseurus Veg

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This vegetarian slow cooker chili delicious, hearty and super easy to make! Super satisfying and perfect for busy weeknights.

White wooden surface set with bowl of chili, half an avocado, and loaf of bread.

I don’t know about you, but my slow cooker is probably the most underappreciated appliance in my kitchen. Every time I use it I kick myself for not using it more often.

Slow cooker dinners are as easy as it gets, and it’s so nice and comforting to have dinner simmering away all day long.

Well, no more excuses! Now that I’ve created this vegetarian slow cooker chili recipe, I’m pretty sure I’ll be getting plenty of use out of my Crockpot. It’s a delicious variation of my classic vegan chili recipe, with a few minor modifications and, of course, full guidance on how to cook it up in the slow cooker.

It’s super delicious, makes for great leftovers, and is one of those healthy comforting meals that I’m sure I’ll be making on repeat all throughout the year. It’s also vegan and gluten-free, so it can be enjoyed by all!

Jump to:

Ingredients You’ll Need

  • Olive oil. This is optional! It’s up to you whether you’d like to cook the onions, peppers, carrots and garlic on the stove first (in which case you’ll need the oil), or just throw everything in the slow cooker at once. You can also substitute with your favorite high-heat oil, such as avocado oil, corn oil, or canola oil.
  • Onion.
  • Bell peppers. The recipe calls for one red and one green pepper, but you can use any color or colors you’d like.
  • Carrots.
  • Garlic.
  • Beans. We’re using three cans of beans. I’ve specified pinto beans, black beans, and kidney beans in the recipe, but just about any canned beans you’ve got on hand will work, in any combination. Chickpeas, lentils, and cannellini beans are all great options!
  • Fire roasted tomatoes. I absolutely love using fire roasted tomatoes for my chili, but regular old canned diced tomatoes will work just fine if that’s what you have no hand.
  • Spices. We’re using mild chili powder, ground cumin, ancho chile powder, and oregano.
  • Salt and pepper.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Optional first step: With this recipe you have the option of cooking the veggies and aromatics in some oil first. This will mellow the flavors of the garlic and onions, while enhancing the flavors of the peppers and carrots.
  • If you choose to do this, simply sweat diced onions, peppers and carrots in an oiled skillet for about 5 minutes, until they start to soften. Add the garlic and cook it with the veggies for a minute.
  • Next, dump everything except for the salt into the slow cooker. Stir it up, cover and turn on the slow cooker.
Ingredients for making vegan chili in a slow cooker.
  • Let your chili cook until the sauce is thick and the veggies are tender. This should take about 3 hours on high, or 5 hours on low, although times may vary a bit depending on what slow cooker you’re using. I’m using a basic Rival Crockpot, for reference.
Vegan chili in a crockpot with wooden spoon.
  • Season the chili with some salt and pepper to taste when it’s done cooking.
  • Ladle it into bowls and enjoy!
Bowl of vegan chili with crockpot int the background.

Serving Ideas

  • Toppings. Always pile on the toppings! Sliced avocado, vegan sour cream, cashew cream, fresh cilantro, shredded vegan cheese or cashew queso are all excellent on vegetarian chili.
  • Pairings. I like to serve my slow cooker chili with a chunk of crusty bread, vegan cornbread, or vegan corn muffins.
  • Variations. Instead of eating your chili in a bowl, pile it on fries, stuff it in a baked potato or sweet potato, or make vegan chili dogs using store-bought links or carrot dogs.

Leftovers & Storage

Leftover vegetarian slow cooker chili will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for about 3 months.

More Vegan Slow Cooker Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Bowl of vegetarian chili with scallions and avocado slices on top.

Vegetarian Slow Cooker Chili

This vegetarian slow cooker chili delicious, hearty and super easy to make! Super satisfying and perfect for busy weeknights.

Total Time 3 hours 15 minutes


  • 1
    olive oil
    (optional – Note 1)
  • 1
    medium onion,
  • 1
    medium red bell pepper,
  • 1
    medium green bell pepper,
  • 2
    medium carrots,
  • 4
    garlic cloves,
  • 1
    (14 ounce or 400 gram) can
    black beans,
    drained and rinsed
  • 1
    (14 ounce or 400 gram) can
    red kidney beans,
    drained and rinsed
  • 1
    (14 ounce or 400 gram) can
    pinto beans,
    drained and rinsed
  • 1
    (28 ounce or 800 gram) can
    fire roasted tomatoes
  • 2
    mild chili powder
  • 2
    ground cumin
  • 1 ½
    ancho chile powder
  • 1
    dried oregano
  • Salt and pepper,
    to taste


  1. Optional step: Heat the oil in a large skillet, then add the onion, peppers, and carrots. Sweat the vegetables for about 5 minutes, until they start to soften. Add the garlic and cook it with the vegetables for about 1 minute, until very fragrant, stirring constantly. (Note 2)

  2. Place all ingredients into a large (5 quart or larger) slow cooker. Stir to combine.

  3. Cover and cook on high for about 3 hours, or on low for about 5 hours, until the sauce is thick and the vegetables are tender.

  4. Turn of the heat and season the chili with salt and pepper to taste.

  5. Ladle into bowls and serve.

Recipe Notes

  1. The oil is only needed if you choose to do optional step 1.
  2. This step is by no means necessary, and I often skip it. It will mellow the flavor of the onions and garlic, and enhance the flavors of the peppers and carrots.

Nutrition Facts

Vegetarian Slow Cooker Chili

Amount Per Serving (1.5 cups (⅙ of recipe))

Calories 278
Calories from Fat 40

% Daily Value*

Fat 4.4g7%

Saturated Fat 0.5g3%

Sodium 626mg26%

Potassium 1121mg32%

Carbohydrates 50.4g17%

Fiber 17.3g69%

Sugar 7.7g9%

Protein 15.5g31%

Calcium 145mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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