I've made dozens of different kinds of Chili Recipes over the years but this is the first time I make a Vegetarian Chili in my slow cooker. And it won't be the last time either.
Just like most chili recipes, this vegetarian chili includes beans and a bunch of veggies but nothing else. No meat of any kind, no hot sauces, no bread crumbs or cheese. Just a bunch of veggies and beans in a tomato paste broth.
💭 Recipe Tip
Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
💭 Ingredient Substitution
I like Great Northern Beans and always have a few cans on hand so that is what I used to make this vegetarian chili. You can use whatever you have on hand or prefer like Navy Beans or Cannellini Beans.
The same goes for the veggies used in this recipe. You can add some of your favorite veggies instead of the ones I list below.
Just make sure you try and stick with the same total quantity of veggies the same. You want to keep the flavor of this chili balanced.
You can optionally garnish this awesome chili with some shredded cheese or some crushed tortilla chips both of which are considered vegan and vegetarian friendly.
📋 Gather your Ingredients
You will need the following ingredients to make this Chunky Vegetarian Chili recipe in a Slow Cooker (see recipe card for quantities): Great Northern Beans, Frozen Corn, Yellow Onion, Celery Sticks, Tomato Paste, Green Chilies, Carrots, Garlic Cloves, Chili Powder, Dried Oregano, Salt and Water.
🥣 How to make Vegetarian Chili
Combine the beans, corn, onions, celery, tomato paste, green chilies, carrots, garlic, chili powder, oregano and salt in the slow cooker.
Stir in the water and mix till well combined. Cover and cook on low for 5 ½ to 6 hours, or until the vegetables are tender.
Slow Cooker Chunky Vegetarian Chili
- Slow Cooker
- 60 oz Great Northern Beans, rinsed and drained
- 2 Cups Frozen Corn
- 1 Yellow Onion, diced
- 4 Celery Sticks, chopped
- 6 oz Tomato Paste
- 8 oz Green Chilies, diced and undrained
- 2 Carrots, diced
- 6 Garlic Cloves, minced
- 2 tablespoon Chili Powder
- 4 teaspoon Dried Oregano
- 2 teaspoon Salt
- 2 Cup Water
- Cheese, shredded
- Tortilla Chips, crushed
- In the Slow Cooker, combine the beans, corn, onion, celery, tomato paste, green chilies, carrot, garlic, chili powder, oregano and salt.
- Stir in the water. Cover; cook on Low for 5 ½ to 6 hours, or until the vegetables are tender.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.