BEST Vegetarian Slowcooker Chili

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5 from 30 reviews

Is it weird to have a crush on a bowl of chili? This is the BEST vegetarian slowcooker chili recipe. Healthy, gluten-free with vegan option provided.



Vegetarian Chili Ingredients

  • 1/2 cup olive oil
  • 4 onions, chopped
  • 4 cloves garlic, minced
  • 4 celery stalks, cut 1/4 inches crosswise
  • 4 red, yellow or orange bell peppers, seeded and chopped
  • 1 (15.5 ounces) cans black beans, rinsed & liquid drained
  • 1 (16 ounces) can cannellini beans, rinsed & liquid drained
  • 1 (16 ounces) can pinto beans, rinsed & liquid drained
  • 1 (16 ounces) can kidney beans, rinsed & liquid drained
  • 1 (14.5 ounces) can of diced tomatoes
  • 46 tablespoons chili powder, depending on your preference
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon hot sauce

Special Equipment


How to Make Vegetarian Crockpot Chili

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic sauté until they soften, but don’t brown, for about five minutes.
  2. Add the peppers and celery and sauté until lightly browned and tender, about 5 minutes.
  3. Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, vinegar, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.
  4. Serve with shredded cheese and sour cream (optional).
  5. Chili will keep in an airtight container in the fridge for five days or in the freezer for up to four months.


Recipe will comfortably fill an 8 quart slow cooker and fill a 6 quart slow cooker almost to the top.

Instapot Option: Sauté the vegetables in the Instapot and then use the slow cooker option for 4 hours on high.