This hearty vegetable-packed slow cooker chili is a wholesome, one-pot meal brimming with black beans, corn, tomatoes, and a medley of fresh vegetables. Perfect for meal prep, cozy dinners, or using up pantry staples, this chili is hearty, flavorful, and sure to please everyone at the table
Hearty Vegetarian Chili for the Slow Cooker
This vegetable-packed slow cooker chili is a hearty, flavorful meal that’s perfect for busy weeknights or cozy weekend dinners. Loaded with black beans, corn, tomatoes, and a medley of fresh vegetables, this easy crockpot chili recipe simmers all day, letting the smoky spices and rich flavors meld together beautifully. It’s a satisfying vegetarian chili that will please everyone at the table, even meat-eaters.
Whether you’re looking for a meal prep option, a freezer-friendly dinner, or a simple one-pot meal, this chili delivers. For a cozy, comforting touch, serve it alongside my sweet cornbread (it’s a must!)—it’s the perfect pairing for a hearty bowl of chili.
How to Make Vegetarian Chili in the Crockpot
This recipe is as easy as 1, 2, 3! After throwing everything into a crockpot and letting it work its magic, this chili is ready to enjoy:
Stir all of the chili ingredients into the bowl of a slow cooker .
Place the lid on top and cook for 5 hours on Low or 2.5 hours on High.
Give it one last stir when it’s done, then serve with plenty of toppings and enjoy!
Storing and FreezingDirections
To store: Place any leftovers in an airtight container and store in the fridge for 3 to 4 days.
To freeze: Let the chili cool completely before freezing. Transfer it to airtight containers or heavy-duty freezer bags, leaving about 1 inch of space at the top to allow for expansion. Label with the date and freeze for up to 6 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stove over medium heat, stirring occasionally, or reheat in the microwave until heated through.
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Ingredients
- ▢ 1 28 oz can crushed tomatoes
- ▢ 1 15 oz can diced tomatoes
- ▢ 2 15 oz can dark red kidney beans
- ▢ 1 15 oz can black beans
- ▢ 1 15 oz can corn
- ▢ 1 large green pepper chopped
- ▢ 1 small onion chopped
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon chili powder
- ▢ 1 tablespoon oregano
- ▢ 1 tablespoon cumin
- ▢ 1 tablespoon brown sugar
- ▢ 1 teaspoon salt
Instructions
- Place all the ingredients inside the slow cooker and stir.
- Close the lid and cook on LOW for 5 hours or HIGH for 3 hours.
- Serve in bowls and (optional) add shredded cheese, slices of avocado and a big scoop of sour cream on top. Enjoy!
Video:
Notes
This hearty vegetable-packed slow cooker chili is a wholesome, one-pot meal brimming with black beans, corn, tomatoes, and a medley of fresh vegetables. Perfect for meal prep, cozy dinners, or using up pantry staples, this chili is hearty, flavorful, and sure to please everyone at the table
Hearty Vegetarian Chili for the Slow Cooker
This vegetable-packed slow cooker chili is a hearty, flavorful meal that’s perfect for busy weeknights or cozy weekend dinners. Loaded with black beans, corn, tomatoes, and a medley of fresh vegetables, this easy crockpot chili recipe simmers all day, letting the smoky spices and rich flavors meld together beautifully. It’s a satisfying vegetarian chili that will please everyone at the table, even meat-eaters.
Whether you’re looking for a meal prep option, a freezer-friendly dinner, or a simple one-pot meal, this chili delivers. For a cozy, comforting touch, serve it alongside my sweet cornbread (it’s a must!)—it’s the perfect pairing for a hearty bowl of chili.
How to Make Vegetarian Chili in the Crockpot
This recipe is as easy as 1, 2, 3! After throwing everything into a crockpot and letting it work its magic, this chili is ready to enjoy:
Stir all of the chili ingredients into the bowl of a slow cooker .
Place the lid on top and cook for 5 hours on Low or 2.5 hours on High.
Give it one last stir when it’s done, then serve with plenty of toppings and enjoy!
Storing and FreezingDirections
To store: Place any leftovers in an airtight container and store in the fridge for 3 to 4 days.
To freeze: Let the chili cool completely before freezing. Transfer it to airtight containers or heavy-duty freezer bags, leaving about 1 inch of space at the top to allow for expansion. Label with the date and freeze for up to 6 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stove over medium heat, stirring occasionally, or reheat in the microwave until heated through.
Pin for later:
Ingredients
- ▢ 1 28 oz can crushed tomatoes
- ▢ 1 15 oz can diced tomatoes
- ▢ 2 15 oz can dark red kidney beans
- ▢ 1 15 oz can black beans
- ▢ 1 15 oz can corn
- ▢ 1 large green pepper chopped
- ▢ 1 small onion chopped
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon chili powder
- ▢ 1 tablespoon oregano
- ▢ 1 tablespoon cumin
- ▢ 1 tablespoon brown sugar
- ▢ 1 teaspoon salt
Instructions
- Place all the ingredients inside the slow cooker and stir.
- Close the lid and cook on LOW for 5 hours or HIGH for 3 hours.
- Serve in bowls and (optional) add shredded cheese, slices of avocado and a big scoop of sour cream on top. Enjoy!
Video:
Notes
Veggie-Packed Vegetarian Slow Cooker Chili
Ingredients
- 1 28 oz can crushed tomatoes
- 1 15 oz can diced tomatoes
- 2 15 oz can dark red kidney beans
- 1 15 oz can black beans
- 1 15 oz can corn
- 1 large green pepper chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon salt
Instructions
- Place all the ingredients inside the slow cooker and stir.
- Close the lid and cook on LOW for 5 hours or HIGH for 3 hours.
- Serve in bowls and (optional) add shredded cheese, slices of avocado and a big scoop of sour cream on top. Enjoy!
Video
Notes
Recipe Created by Pamela Reed for brooklynfarmgirl.com
