Looking for a healthy, comforting dish for cool weather? This Crockpot Vegetarian Chili is easy, satisfying, and loved even by picky eaters. Beans, lentils and plenty of vegetables combine for a flavorful, hearty chili—you won’t miss the meat.
Chili might be my favorite comfort food for cool months. I make several versions, but this Crockpot Vegetarian Chili is a go-to. Fresh vegetables, beans and lentils simmer with smoky spices to create a rich, well-balanced flavor.
It’s perfect to set in the morning and come home to a warm, aromatic dinner. If you don’t have a slow cooker, stove top and Instant Pot instructions are included.
This vegan-friendly chili is full of flavor and very filling—I promise it doesn’t taste like rabbit food. I hope your family enjoys it as much as mine does!
Kitchen Tools
- A Crockpot — The slow cooker is my favorite method for this chili, but stove-top or Instant Pot work well too.
- Immersion Blender or Stand Blender — Blending part of the chili gives it the classic thick chili texture instead of a soup.
- A Can Opener
- Measuring Cups and Spoons
Ingredients
- Canned Beans — A mix of pinto, kidney and black beans works great; rinsed and drained.
- Lentils — Red lentils cook quickly; brown or green work too.
- Canned Crushed Tomatoes — Fire-roasted adds a nice depth, but plain crushed tomatoes are fine.
- Tomato Sauce
- Fresh Veggies — I use carrots, mushrooms, onion and red bell pepper. See substitutions below.
- Spices — A combination of chili powder, smoked paprika, cumin and herbs builds the chili flavor.
- Vegetable Broth — Or water.
- Optional Toppers — Avocado, cilantro, cheese, chips and more.
How to Make Veggie Chili
I love making this chili in the crockpot because it’s mostly hands-off. Below are clear instructions for crockpot, stove-top and Instant Pot so you can choose what works best for you.
- Roughly chop vegetables (carrots, mushrooms, onion and red bell pepper recommended) and measure ingredients.
- Add everything to the slow cooker, cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Once cooked, blend part of the chili to thicken. Use an immersion blender directly in the crockpot or transfer 1–2 cups (including some liquid) to a stand blender and pulse until small chunks remain. Return blended portion to the crockpot and stir.
- Serve warm with your favorite toppers or store leftovers in the fridge.
Stove Top Instructions
- Chop vegetables and measure ingredients.
- In a large pot, sauté carrots, red pepper, mushrooms and onion with a little oil until softened, about 4 minutes.
- Add garlic and cook 1–2 minutes until fragrant.
- Add remaining ingredients, bring to a boil, then reduce heat and simmer at least 30 minutes (longer for deeper flavor) or until lentils are tender.
- Blend 1–2 cups of the chili (or use an immersion blender) to thicken, then stir back into the pot.
- Serve warm with toppings or refrigerate leftovers.
Instant Pot Instructions
- Chop vegetables and measure all ingredients.
- Turn Instant Pot to Sauté and cook carrots, red pepper, mushrooms and onion in a little oil until soft, about 4 minutes.
- Add garlic and cook 1–2 minutes.
- Add remaining ingredients except the canned beans, scraping the bottom to prevent sticking.
- Seal and cook on High/Manual for 8 minutes. Quick release pressure when finished.
- Turn the Instant Pot off, stir in the beans, replace the lid and let stand 5–10 minutes to thicken.
- Blend 1–2 cups of chili or use an immersion blender to reach the desired texture, then adjust seasonings and serve.
More Vegetarian Recipes
Vegetarian Freezer Burritos
Veggie Quesadillas
Roasted Veggie Enchiladas
Creamy Mushroom Sauce Recipe
Spinach Apple Salad
Pesto Pasta with Tomatoes
Substitutions
Chili is highly customizable. Below are simple swaps to make this recipe your own. Any changes will alter the final flavor, so adjust to taste.
Meat Options
If you prefer meat, cooked ground turkey or chicken breasts (shredded after cooking) are lighter choices. Traditional options like ground beef or pork sausage work too. If adding meat, brown it first in a skillet before adding to the crockpot (except whole chicken breasts, which can be added raw). Note: blending at the end isn’t necessary if you include meat.
Veggie Options
Use the carrot, mushroom, onion and red pepper base, or swap in corn, sweet potato, zucchini, squash, different colored peppers, jalapeño for heat, or eggplant. Choose vegetables you and your family enjoy.
Serving Suggestions
Toppings make chili special. Below are vegan and vegetarian ideas so everyone can customize their bowl.
Vegan Options
- Tortilla Chips
- Fresh Cilantro
- Sliced Avocado
- Plant-Based Cheese
- Oyster Crackers
Vegetarian Options
- Plain Non-Fat Greek Yogurt
- Shredded Cheese (pepper jack is great)
- Cornbread
Common Questions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove until warmed through.
Yes. Cool completely, transfer to freezer bags or containers, remove excess air, and freeze flat for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a crockpot, on the stove, or in the microwave.
Combine all raw ingredients in a large freezer bag and freeze for up to 3 months. Thaw overnight and cook as directed, or cook from frozen in a crockpot adding extra cook time (about 1–2 hours more).
Where’s the Beef? If you prefer a meaty option, try a chili mac or add cooked meat as suggested above.
Happy Eating!
Healthy Crockpot Vegetarian Chili Recipe
Caitlyn Erhardt
Ingredients
- 1 — 15.5 oz can pinto beans, rinsed and drained
- 1 — 15.5 oz can black beans, rinsed and drained
- 1 — 15.5 oz can kidney beans, rinsed and drained
- 1 cup red lentils
- 1 — 14.5 oz can fire-roasted crushed tomatoes
- 1/2 cup chili sauce
- 1 — 8 oz can tomato sauce
- 1 tsp red wine vinegar
- 2 cups vegetable broth (or water)
- 5 cloves garlic, minced
- 2 large carrots, chopped
- 1 large red bell pepper, chopped
- 1 cup mushrooms, chopped
- 1 medium onion, chopped
- 2–3 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp black pepper
- 1/4 tsp sea salt
- 1/4–1/2 tsp red pepper flakes (optional)
- 1 tsp dried oregano
Optional for Serving
- Avocado
- Fresh cilantro
- Plain non-fat Greek yogurt
- Tortilla chips
- Shredded cheese
Instructions
- Chop carrots, mushrooms, onion, and red pepper into ½-inch pieces or smaller. Measure remaining ingredients.
- Add all ingredients into a large crockpot, stir, and cook on HIGH for 4 hours or LOW for 6 hours.
- Once cooked, use an immersion blender or transfer 1–2 cups (including liquid) to a stand blender and pulse until small chunks remain. Return blended portion to the crockpot and stir to achieve a thicker, classic chili texture.
- Serve warm with optional toppers and enjoy.
Notes
- Leftover Storage: Refrigerate in an airtight container up to 4 days. Reheat in the microwave or on WARM in a crockpot.
- Freezer Options: Assemble raw ingredients in a freezer bag for up to 3 months. Cook from thawed or add frozen to a crockpot and extend cook time.
- Substitutions: Add meat or swap vegetables—zucchini, squash, sweet potato, eggplant or jalapeño are all good options.
- Serving Suggestions: Fresh cilantro, sliced avocado, chips, plain Greek yogurt, shredded cheese or oyster crackers.
- Nutritional information excludes suggested toppers.
Nutrition
Carbohydrates: 53.4 g
Protein: 18.2 g
Fat: 2.7 g
Fiber: 17.4 g
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