This hearty, set-it-and-forget-it slow cooker vegetarian chili is full of flavor and easy to make. Simply combine all of the ingredients, add them to a slow cooker, and come home to a delicious and comforting meal.

Two bowls of slow cooker vegetarian chili with sour cream, grated cheddar cheese, cubed avocado, sliced green onions, and chopped cilantro on top with tortilla chips, lime wedges, and a tea towel on the side on a white background.

Nothing quite compares to a hearty bowl of chili. While I love a chili con carne, a great veggie chili recipe is perfect for meatless meals and easily pleases a crowd. Plus, it’s often cheaper to make and is packed with fiber and nutrients, making it a practical and delicious option, and this slow-cooker vegetarian chili recipe does exactly that.

It combines a medley of quinoa, canned beans, canned tomatoes, and spices to create a delicious vegetarian meal. Just combine everything in the morning, let it simmer all day, allow the crock pot to do the work, and come home to a healthy dinner ready for the table.

Close up of crockpot vegetarian chili with a serving spoon and chopped cilantro on top.

Why You’ll Love It

Easy to Make – This dump-and-cook chili recipe is quick to prepare and cooks on its own.
Vegetarian – Filled with high-protein whole grains and legumes, this slow cooker vegetarian chili is something everyone can enjoy.
High in Fiber – The combination of quinoa, beans, and corn gives this chili over 20 grams of fiber per serving.
Keeps Well – The chili keeps well in the fridge and freezer, making it a great meal prep idea.

Bowls of diced tomatoes, spices, frozen corn, quinoa, kidney beans, black beans, and tomato paste with a jub of vegetable broth, bell peppers, red onion, and garlic cloves on the side on a white background.

Ingredients + Substitutions

Quinoa – To add some plant-based protein and fiber.
Beans – To add some more plant protein and fiber. The recipe calls for black beans and kidney beans, but garbanzo beans or pinto beans would also work well.
Corn – To add some color and extra fiber. The recipe calls for frozen corn, but canned corn will also work. See the notes section of the recipe card for details.
Bell Peppers – To add some color and micronutrients. The recipe calls for red bell peppers, but any color will work.
Onion + Garlic – To flavor the chili. The recipe calls for a whole red onion (or white onion) and garlic cloves, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
Tomato – A combination of diced tomatoes and tomato paste, but you can use crushed tomatoes if preferred. For extra flavor, use fire-roasted tomatoes.
Spices – A mixture of chili powder, cumin, paprika, and salt to spice and season the chili. You can use spicy or mild chili powder.
Broth – To cook the quinoa and make the chili. The recipe calls for vegetable broth, but water will also work well.
Salt – To season.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free broth.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Slow cooker filled with diced red bell pepper, quinoa, frozen corn, tomato paste, diced tomatoes, diced red onion, black beans, red kidney beans, minced garlic, and spices on a white background.

Slow cooker filled quinoa, beans, tomatoes, spices, vegetables, and broth on a white background.

Red’s Nutrition Tip

Not only are beans and lentils a great source of protein and fiber, but they good whole food sources of iron. Plants contain non-heme iron and, while it’s less bioavailable than heme iron, consuming legumes regularly can help to ensure you’re meeting your recommended iron intake.

Serving Suggestions

This vegetarian crockpot chili is a well-balanced meal with protein, carbohydrates, fiber, and fat. It can be enjoyed as is or adapted to suit your personal calorie or macro needs, for example:

To make it higher in protein, add a block of finely crumbled tofu to the recipe. (You could also add ground beef or ground turkey if the recipe does not need to be vegetarian.)
To make it higher in fiber, add a peeled and cubed sweet potato to the chili, and/or serve it with a side of steamed vegetables or a green salad.
To make it higher in fat, top the chili with olive oil, sour cream, avocado, and/or shredded cheddar cheese.
To add more heat, add a dash of your favorite hot sauce.

Close up of a white bowl of slow-cooker vegetarian chili on a white plate with tortilla chips on the side.

Storage + Reheating

To Refrigerate: Allow the chili to cool completely, transfer it to an airtight container, and store it in the fridge for up to 5 days.

To Freeze: Transfer the cooled veggie chili to an airtight container and freeze for up to 3 months.

To Reheat: Once thawed, the chili can be reheated in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.

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