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    Home » Recipes » Appetizers » Easy Slow Cooker Vegetarian Chili

    Easy Slow Cooker Vegetarian Chili

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 33 Comments

    vegetarian chili pin

    I knew I would have NO time to make dinner tonight so I grabbed a few cans and turned to my trusted Crock Pot. I have to admit, this is my new favorite veggie chili idea. I just threw everything in the pot and walked away. Next time I'll have a few more veggies to throw in, like a zucchini, yellow squash, more peppers. Whatever you want to add would work with this base.

    The toddler actually was excited to eat it but he thought it was too spicy. I'll have to use the regular diced tomatoes next time. The ones with green chilies have too much of a kick for him. I even used cream corn to try and curb the hotness with a bit of sweetness but it didn't work.

    As for the husband? He wasn't home. Did you really think I'd try a meal like this if he was?! HA! I did have a friend over who enjoyed it, although he said he'd prefer the regular corn. Oh! and he added hot sauce. I thought it was perfect. It's definitely going to be my new go to veggie chili. 🙂

    Ingredients

    • 1 can black beans drained and rinsed
    • 1 can kidney beans drained and rinsed
    • 1 can chickpeas drained and rinsed
    • 1 can corn undrained (cream or regular)
    • 1 can diced tomatoes with green chilies
    • 1 small can (6oz) tomato paste
    • 1 bell pepper chopped
    • 1 small onion diced
    • ½ tablespoon chili powder
    • ½ tablespoon ground cumin
    • 1 tablespoon dried cilantro

    Instructions

    Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

    Seriously... how AWESOME are crock pots. 🙂

    I topped mine with a bit of low fat cheddar and cilantro.

    📖 Recipe

    vegetarian chili featured

    Easy Slow Cooker Vegetarian Chili

    Make this easy slow cooker vegetarian chili recipe for a delicious and hearty meal that requires minimal effort.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 hours hrs
    Total Time 5 hours hrs 15 minutes mins
    Course Soup
    Cuisine American
    Servings 8 cups
    Calories 103 kcal

    Ingredients
      

    • 1 can black beans drained and rinsed
    • 1 can kidney beans drained and rinsed
    • 1 can chickpeas drained and rinsed
    • 1 can corn undrained cream or regular
    • 1 can diced tomatoes with green chilies
    • 1 small can 6oz tomato paste
    • 1 bell pepper chopped
    • 1 small onion diced
    • ½ tablespoon chili powder
    • ½ tablespoon ground cumin
    • 1 tablespoon dried cilantro

    Instructions
     

    • Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)
      1 can black beans drained and rinsed, 1 can kidney beans drained and rinsed, 1 can chickpeas drained and rinsed, 1 can corn undrained, 1 can diced tomatoes with green chilies, 1 small can, 1 bell pepper chopped, 1 small onion diced, ½ tablespoon chili powder, ½ tablespoon ground cumin
    • I topped mine with a bit of low fat cheddar and cilantro.
      1 tablespoon dried cilantro

    Nutrition

    Calories: 103kcalCarbohydrates: 21gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 12mgPotassium: 308mgFiber: 5gSugar: 4gVitamin A: 947IUVitamin C: 31mgCalcium: 22mgIron: 1mg
    Keyword Chili, Slow Cooker, Vegetarian
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Amanda

      July 10, 2014 at 1:31 pm

      I probably should have commented sooner, but I have been making this recipe for the last three years and we LOVE it! I am a vegetarian and my husband is very much a carnivore and I get no complaints! Even my three year-old likes it. Sometimes I sneak in extra veggies. I am making a big batch as we speak for the freezer after new baby. Thank you for sharing! 🙂

      Reply
    2. Bob Davis

      November 22, 2013 at 11:23 am

      Made this last night. The girlfriend liked it so much, she took leftovers to work for lunch today. Thanks for the great recipe!

      Reply
    3. Savannah

      November 24, 2011 at 10:12 pm

      Just wanted to let you know, I came across this recipe a while back, and I cook this almost every week now! My husband and I love it. It is so simple and yummy, and makes plenty!

      Reply
    4. roni

      June 14, 2011 at 8:25 pm

      It's been awhile but it maybe because I calculated the NI based on the full cans of beans vs draining them and then weighing. I learned that even though the can may say 500 or so grams when you drain the liquid you normally only get about 250g of actual beans.

      In my experience that's why bean recipes used to be so many calories. At least my bean recipes.

      Reply
    5. Brenda

      June 14, 2011 at 10:56 am

      Hi, there!
      I was just wondering why this one has more points per same size serving as the quickest 3 bean chili recipe you have? Is it the newer weight watchers points, is that why?
      Thank you,
      Brenda

      Reply
    6. Jackie Lynch

      February 17, 2011 at 6:01 am

      I am making this tonight, Chili looks great. I am adding in hot sauce only because we like hot spicy. On a nite that you don't have a lot of time this is a great recipe. Love the low calories as well. Yahoo sounds great.

      Reply
    7. Kathy

      October 18, 2010 at 7:37 pm

      I made your veggie chilli today. It as AWESOME!!!!

      Reply
    8. roni

      September 07, 2010 at 11:50 am

      Honestly, No I'm not. I generally buy the generic as to save money but the BPA thing has recently been on my radar.

      Reply
    9. MG

      September 07, 2010 at 10:45 am

      Are you using Eden Cans without the chemiccal BPA in the lining? I've really tried to cut down on canned goods by buying Eden in a rush, or soaking beans overnight and boiling before use. Can't wait to try the recipe!!

      Reply
    10. roni

      December 17, 2009 at 7:01 am

      I think so.. you can also just cook it in a regular pot on the stove. The beans are all cooked since they are coming from the can, you are just adding flavor! 🙂

      Reply
    11. K

      December 16, 2009 at 11:17 pm

      Roni-
      I work all day and don't get home until about an hour (maybe two if I push dinner back a bit) before dinner. Do you think it would cook in 2 hours on high?

      I can't wait to try it!

      Reply
    12. Annie

      August 11, 2009 at 8:00 pm

      Thank Roni! I kinda realized that after I looked at the oz. content of normal sized cans. Silly me. This looks delish!

      Reply
    13. roni

      August 11, 2009 at 7:40 pm

      Sorry Annie... I tend to forget to add the size when I use the 15oz ones. They are like a "default" to me. 🙂

      If I don't specify it's a 15oz'er.

      Sorry about that!

      -Roni

      Reply
    14. Annie

      August 08, 2009 at 10:39 am

      How big are the cans? Do you mean the 8 oz cans or the 15 oz cans? The recipe only calls for "cans" and they come in different sizes. The tomato paste is the only can with the size added. Thanks

      Reply
    15. Janie

      March 24, 2009 at 1:16 pm

      I made this last night and I loved it! Thanks for the great idea! I love your sites:)

      Reply
    16. Deb

      February 05, 2009 at 1:04 pm

      Making this now, with some beef in it! Lots of Beans I LOVE BEANY Chili!

      Reply
    17. roni

      February 03, 2009 at 9:21 pm

      Amy - Every time I post points for a bean recipe I'm off from WW. I call it the "bean effect." 🙂 Trust WW they know better then me! lol

      Reply
    18. Katie

      February 03, 2009 at 7:35 pm

      Just wanted to say we had this tonight and it was soooo good! A new favorite for sure - and so easy! I am so excited that it's 6:30 and I am done eating dinner and the dishes are done. Perfect!
      To Amy I ran this through WW Recipe Builder just so I could have it in my tracker and it came up as 4 too!

      Reply
    19. Amy

      January 28, 2009 at 5:46 pm

      Roni-
      I'm making this tonight for dinner. The only difference in mine, is that I'm using white shoepeg corn instead of "regular" corn. The can is slightly smaller (11 oz). I'm only getting a points value of 4 (8 servings in the recipe). Does your value include the cheese? Just curious, I want to get the most for my points since I'm fairly new at this. I can't wait to sit down to a big bowl of chili after shoveling the ice off of my driveway. I love the winters in MD 🙂

      Reply
    20. Shannon in MS

      January 28, 2009 at 3:43 pm

      Made it and Love it! I'm a fan of meaty chili and I didn't even miss it in this one! Does Oprah know about you?! She could make you a star ... since the Food Network is blind to your fabulousness!

      Reply
    21. Jamie

      January 28, 2009 at 9:40 am

      Roni - I made this on Sunday and I've been enjoying it ever since! I popped a few servings in the freezer for later. I put a tiny bit of sour cream and fresh green onions on top.

      This is REALLY good!!

      Reply
    22. Diann

      January 26, 2009 at 1:47 pm

      Roni ~ I made this yesterday and just have to say..it is AWESOME!! Thanks for all the great recipes and advice!!

      Reply
    23. Katie

      January 22, 2009 at 11:41 am

      I'm so looking forward to trying this! Thanks so much Roni - as a vegetarian I especially appreciate this one : ) It's going to be perfect for nights when I have school and can still have dinner without resorting to the drive thru!

      Reply
    24. kyree90

      January 20, 2009 at 1:28 am

      OK. I tried this, and loved it. Good thing, too ... I still have some leftovers.

      Thanks for another delicious recipe.

      Reply
    25. roni

      January 19, 2009 at 2:34 pm

      Mine is quite large. This filled it about 1/2 and it was fine.

      You could double but I don't see a need just because your pot is big. Now... if it was too small you'd have a problem. ;~P

      Reply
    26. bigtickles

      January 19, 2009 at 11:42 am

      This maybe an odd question but what size crock pot do you use? I think mine is quite big and I might have to double the ingredients.

      Thanks!

      Reply
    27. sheryl

      January 18, 2009 at 7:12 pm

      great recipe - tasted great for lunch on a snowy day and tied right in the the Shop Rite cancan sale. 🙂

      Reply
    28. roni

      January 17, 2009 at 10:13 pm

      Michelle - I'll answer for Annette. 🙂 If you cut up the chicken you can add it raw. It will cook in 5 hours. You'll be fine.

      Reply
    29. Sabrina

      January 15, 2009 at 6:07 pm

      OMG gurlfriend...this was AWESOME!!! I made that and the yelatin today :). I didn't have cilantro so I used a bit of chili seasoning, some red pepper flakes and just a bit of 97/3 ground meat (in big chunks). Hubs likes meat in his chili, I for one thought it was find without...but you "know"...

      Reply
    30. Stephanie

      January 15, 2009 at 1:31 pm

      How do you figure out your nutritional info? It is such a bonus to have this info! I am realy enjoying your recipes. THANK YOU!!!!!

      Reply
    31. Michelle

      January 15, 2009 at 10:40 am

      Roni...this sounds yummy and right up my alley!!

      Annette....if you add chicken, would you cook it first? or would you just throw it in raw?

      Reply
    32. Annette

      January 15, 2009 at 7:06 am

      i need to rediscover my crock pot 🙂

      Chicken breasts were on sale this week so I think I'll add chicken to mine :).........either way it looks so yummy!

      Reply
    33. kyree90

      January 15, 2009 at 2:38 am

      That looks delicious. And I LOVE my crock pot. Even better, I think I have everything in stock for this recipe. Tomorrow's dinner may be settled ...

      Reply

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