How to Make the Perfect Slow Cooker Vegetarian Chili
Tex-Mex · Easy · 495 min · 6 servings
This bold and smoky vegetarian chili is loaded with three types of beans sweet corn and peppers in a deeply spiced tomato broth that only gets better the longer it cooks. It is a protein-packed meatless meal that even devoted meat-eaters will enjoy.
Why this recipe works
This Slow Cooker Vegetarian Chili recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 495 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 can black beans drained and rinsed 15 oz
- 1 can kidney beans drained and rinsed 15 oz
- 1 can pinto beans drained and rinsed 15 oz
- 2 cans diced tomatoes with green chiles 14 oz each
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
Step by step instructions
Step 1: Add All Ingredients
Drain and rinse all three cans of beans and add them to the slow cooker. Pour in the diced tomatoes with green chiles without draining them. Add the frozen corn and sprinkle the chili powder cumin salt and pepper over everything.
Step 2: Stir and Cook
Stir all the ingredients together until the spices are distributed throughout. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Stir once halfway through if possible to prevent any sticking on the edges.
Step 3: Mash for Thickness
About 30 minutes before serving use the back of a spoon or a potato masher to crush about one quarter of the beans against the side of the slow cooker. This releases starch and naturally thickens the chili without any flour or cornstarch.
Step 4: Serve with Toppings
Ladle the chili into bowls and top with your favorite garnishes such as shredded cheddar cheese sour cream diced avocado sliced jalapenos and fresh lime juice. Serve with warm cornbread or tortilla chips on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kidney beans → chickpeas for a different texture and slightly nuttier flavor
- chili powder → chipotle powder for a smokier and slightly spicier version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining the canned beans before adding them which makes the chili too salty and watery
- Adding fresh garlic without sauteing it first which can leave a raw harsh garlic taste in the finished chili
Nutrition facts
Per serving: 290 calories, 16g protein, 48g carbs, 4g fat, 14g fiber.
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