Best 6 Slow Cooker Vegetarian Chili Recipes

Feast your taste buds on a hearty and flavorful culinary journey with our tantalizing vegetarian chili, a delectable symphony of savory ingredients slow-cooked to perfection in your trusty crock pot. This wholesome dish is not only a vegetarian's delight but also a culinary adventure for meat-lovers seeking a nutritious and flavorful alternative. With three enticing variations to choose from—classic vegetarian, hearty lentil, and protein-packed quinoa—this recipe offers a versatile and customizable meal that caters to diverse dietary preferences and taste buds. Embark on this culinary expedition and discover the harmony of spices, the richness of vegetables, and the comforting embrace of a soul-satisfying chili that will warm your heart and tantalize your palate.

Here are our top 6 tried and tested recipes!

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Grandma's Slow Cooker Vegetarian Chili image

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Provided by sellitman

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g

SLOW COOKER VEGETARIAN CHILI

Slow Cooker Vegetarian Chili image

Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.

Provided by limeshmd

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 7h

Yield 12

Number Of Ingredients 18

Ingredients

2 cubes vegetable bouillon, crumbled
1 tablespoon ground cumin
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground red pepper
1 cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can vegetarian baked beans
1 (14.5 ounce) can diced tomatoes
1 onion, diced
2 stalks celery, diced
1 cup diced carrot
1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
1 cup coconut milk

Steps:

Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
Cook on High for 6 to 8 hours.
Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 7.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 408.7 mg, Sugar 5.3 g

GRANNY'S SLOW COOKER VEGETARIAN CHILI

Granny's Slow Cooker Vegetarian Chili image

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

Provided by Sharon123

Categories Beans

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Steps:

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!

Nutrition Facts : Calories 293.8, Fat 2.9, SaturatedFat 0.5, Sodium 1114.8, Carbohydrate 59.4, Fiber 14.3, Sugar 13.6, Protein 13.9

SLOW-COOKER THREE-BEAN VEGETARIAN CHILI

Slow-Cooker Three-Bean Vegetarian Chili image

Looking for a slow-cooked vegetarian dinner? Then check out this stew loaded with Progresso™ beans, pinto beans and Muir Glen™ tomatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 8

Number Of Ingredients 15

Ingredients

2 cans (14 oz each) vegetable broth
1 cup chopped onion (1 large)
1/4 cup chopped seeded jalapeño chiles
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1/2 cup reduced-fat sour cream
1/2 cup shredded pepper Jack cheese (2 oz)
1/4 cup chopped fresh cilantro

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Fat 1, Fiber 9 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg

SLOW-COOKER VEGETARIAN CHILI

Slow-Cooker Vegetarian Chili image

This is one of my own recipes, and one that I'm particularly proud of. It's not very spicy, so you can alter the spices as you like. This is great served with corn bread, and the leftovers make great nachos! I'm the only vegetarian in the family, but everyone else loves it!

Provided by iPlayFlonkerton

Categories Beans

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (12 ounce) bag Morningstar Farms Meal Starters Grillers recipe crumbles
1 (15 ounce) can black beans (do not drain)
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can white kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can vegetarian baked beans
1 (11 ounce) can tomato puree
1 (4 ounce) can diced green chilies
1 cup frozen corn
1 yellow sweet onion, chopped
2 garlic cloves, minced
4 teaspoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

In the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices.
Add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine.
Cook for 6 hours on low.

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER image

Categories Tofu

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabascoâ¢

Steps:

1Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes. 2Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Tips:

Soak the beans overnight. This will help them cook more evenly and quickly in the slow cooker.
Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Add the spices gradually. Start with a small amount and then add more to taste. This will help you avoid making your chili too spicy.
Serve with your favorite toppings. Some good options include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

This vegetarian chili is a delicious and easy-to-make meal that is perfect for a cold day. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a hearty and satisfying meal, give this vegetarian chili a try. You won't be disappointed!