Slow-Cooker Vegetarian Chili

Nothing beats the cozy feeling of coming home to a house filled with the amazing smell of chili simmering away! This hearty vegetarian chili is perfect for busy families, college students, and anyone who wants a delicious dinner without spending hours in the kitchen. The best part is you only need 20 minutes of prep time, then your slow cooker does all the work for you.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 6 hours, Total Time: 6 hours 20 minutes, Serves: 8 people, Yield: 8 cups.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Immunity, Low-Fat, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 174 Calories, 1g Fat, 35g Carbs, 6g Protein.

Ingredients You’ll Need

Fire-roasted diced tomatoes: You’ll need 2 cans (14.5 ounces each) of no-salt-added tomatoes, and don’t drain them! The juice adds so much flavor to your chili base.

Black beans: One 15-ounce can of no-salt-added black beans, rinsed and drained. These give your chili protein and that hearty, filling texture we all love.

Sweet potatoes: 4 cups of cubed unpeeled sweet potatoes add natural sweetness and tons of nutrients. Don’t worry about peeling them – the skins are totally fine to eat!

Vegetable broth: 2½ cups of unsalted vegetable broth keeps everything nice and soupy. You can use low-sodium if that’s what you have on hand.

Yellow onion: 2 cups chopped yellow onion (about 1 large onion) brings that savory base flavor that makes chili so good.

Bell peppers: 1 cup each of chopped red and yellow bell peppers add sweetness and beautiful color. Feel free to use whatever colors you have!

Tomato paste: ¼ cup of no-salt-added tomato paste deepens the tomato flavor and thickens your chili perfectly.

Spices: 1½ tablespoons chili powder, 1½ teaspoons ground cumin, ¾ teaspoon salt, and ½ teaspoon ground pepper create that classic chili taste.

Garlic: 5 cloves minced garlic add that amazing aromatic flavor. You can use jarred minced garlic if you want to save time!

Fresh cilantro: 1 cup loosely packed chopped fresh cilantro brightens everything up at the end.

Lime juice: 1 tablespoon fresh lime juice adds that perfect tangy finish.

Cheddar cheese: 1 package (8 ounces) shredded cheddar cheese for topping, but this is totally optional if you want to keep it vegan.

How to Make Slow-Cooker Vegetarian Chili

Step 1: Grab your 6-quart slow cooker and add the tomatoes with their juice, rinsed black beans, cubed sweet potatoes, vegetable broth, chopped onion, and both bell peppers. Mix in the tomato paste, chili powder, cumin, salt, pepper, and minced garlic. Give everything a good stir to combine.

Step 2: Cover your slow cooker and set it to Low. Let it cook for about 6 hours until the sweet potatoes are tender when you poke them with a fork. Your house is going to smell incredible!

Step 3: When the cooking time is up, stir in the chopped cilantro and fresh lime juice. Ladle the chili into 8 bowls and sprinkle with shredded cheddar cheese if you want. That’s it – you’re done!

Easy and Quick Slow-Cooker Vegetarian Chili Version

Want to make this even easier? You can use pre-cut vegetables from the grocery store! Buy pre-diced onions, pre-cut bell pepper strips, and even pre-cubed sweet potatoes from the produce section. This cuts your prep time down to just 10 minutes. You can also use bottled minced garlic instead of fresh – just use about 1½ teaspoons.

Serving Ideas

This chili is totally a complete meal on its own, packed with vegetables, beans, and tons of flavor. I love serving it with some warm cornbread or crusty bread for dipping. You can also serve it over baked potatoes or with some tortilla chips on the side for extra crunch.

Storage

Store leftover chili in the refrigerator for up to 4 days in covered containers. You can freeze it for up to 3 months in freezer-safe containers. To reheat, just warm it up on the stove over medium heat, stirring occasionally, or microwave individual portions for 1-2 minutes.

Substitutions

No sweet potatoes? You can use regular potatoes or butternut squash instead. Don’t have fire-roasted tomatoes? Regular diced tomatoes work just fine. You can swap the black beans for pinto beans or kidney beans if that’s what you have. No fresh cilantro? Just skip it or use a little dried cilantro instead.

Pro Tips

• Keep those sweet potato peels on: They add extra fiber and help the cubes hold their shape better during the long cooking time.

• Make it ahead: You can prep everything and store it in the fridge for up to 3 days before cooking, or freeze the prepped ingredients for up to 3 months.

• Adjust the spice level: Add a diced jalapeño or a pinch of cayenne pepper if you like more heat.

• Don’t skip the lime juice: It really brightens up all the flavors and makes everything taste fresh and vibrant.

FAQs

Can I cook this on High instead of Low?

Sure! You can cook it on High for about 3-4 hours instead of 6 hours on Low. Just keep an eye on it and check that the sweet potatoes are tender before serving.

Can I make this without a slow cooker?

You bet! You can make this on the stovetop in a large pot. Just simmer everything together for about 30-45 minutes until the vegetables are tender, stirring occasionally.

Is this chili really vegan?

Yes, as long as you skip the cheese topping! All the other ingredients are completely plant-based, making this a perfect vegan meal that’s still super satisfying.

Can I add meat to this recipe?

Absolutely! You can brown some ground beef, turkey, or chicken before adding it to the slow cooker. Just add it in Step 1 with all the other ingredients.

I hope you love this easy chili as much as my family does! Let me know in the comments how yours turned out, and feel free to share any fun variations you tried. Happy cooking!