Hearty Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili is a simple, flavorful one-pot meal that comes together with minimal effort. Hearty beans and colorful vegetables simmer together for a satisfying bowl that’s perfect on its own or served over rice for an even more filling dinner.

This slow cooker vegetarian chili is a comforting, nutritious dish that’s ideal for busy days. It combines several types of beans with diced vegetables and aromatic spices so the flavors deepen as it cooks slowly. The method is effortless: combine the ingredients in the slow cooker, set the time, and let the chili develop rich, layered flavors while you go about your day. When it’s ready, stir in a touch of coconut milk if you like a creamier texture, and garnish to taste.

Why use a slow cooker?

Slow cookers are perfect for recipes that benefit from low, steady heat. By simmering the chili for several hours, the spices and vegetables meld into a balanced, robust flavor without intensive active cooking. The slow cooker also frees you from constant stirring and monitoring, making it a convenient option for home cooks who want a reliable, hands-off meal.

How cooking together helps

Cooking all the ingredients together in one pot allows the beans, vegetables and spices to infuse each other. This one-pot approach creates a cohesive, well-rounded chili and reduces cleanup. It also makes portioning and reheating leftovers easy—this chili keeps well in the fridge for several days and often tastes even better the next day.

Suggested garnishes

Top the chili with diced red onion, sliced jalapeño, chopped fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, or a lime wedge. Mix and match these options to suit your taste and dietary preferences.

Ingredients

• 2 cubes vegetable bouillon, crumbled

• 1 tablespoon ground cumin

• 1 clove garlic, minced

• 2 teaspoons chili powder

• 1 teaspoon ground turmeric

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon ground red pepper

• 1 cup water

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (15 ounce) can dark red kidney beans, drained and rinsed

• 1 (15 ounce) can vegetarian baked beans

• 1 (14.5 ounce) can diced tomatoes

• 1 onion, diced

• 2 stalks celery, diced

• 1 cup diced carrot

• 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces

• 1 cup coconut milk (optional)

Directions

• In a small saucepan, combine the crumbled vegetable bouillon, ground cumin, minced garlic, chili powder, ground turmeric, dried oregano, dried basil, and ground red pepper. Heat gently over low heat for 1 to 2 minutes, stirring, until the spices are fragrant. Add the cup of water, bring just to a simmer, then remove from heat.
• In the slow cooker, add the rinsed and drained black beans, drained dark red kidney beans, vegetarian baked beans, diced tomatoes, diced onion, diced celery, diced carrot and cut green beans. Pour the warm spice and bouillon mixture over the beans and vegetables, then stir gently to combine all ingredients evenly.
• Set the slow cooker to High and cook for 6 to 8 hours. Cooking times may vary by slow cooker model; the chili is done when the vegetables are tender and the flavors are well combined.
• If using, stir the coconut milk into the chili, reduce the slow cooker to Low, and continue cooking for at least 30 minutes more to allow the coconut milk to blend in and mellow the spice. Taste and adjust seasoning as needed before serving.