Hey friend!
If you’re looking for an easy, healthy, feel-good meal that the whole family will love, this Vegetarian Crockpot Chili is it. ❤️ It’s cozy, hearty, and super simple—you just toss everything into the slow cooker and forget about it! Perfect for busy nights or lazy Sundays. My kids even ask for seconds, and trust me, that’s saying something!

Why I Love This Recipe:

It’s a total dump-and-go—no fancy steps.
It’s packed with flavor (and fiber!) but doesn’t feel heavy.
It’s totally kid-approved and easy to adjust for picky eaters.
Freezes like a dream for meal prep.
It makes the house smell AMAZING all day long. 😍

What You’ll Need:

1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
2 cans (15 oz each) diced tomatoes with juices
1 can (6 oz) tomato paste
2 cups vegetable broth
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon oregano
½ teaspoon crushed red pepper flakes (optional)
Fresh cilantro for topping (optional)

A beautiful flat lay of diced yellow onion, minced garlic, diced red and green bell peppers, diced zucchini, drained and rinsed black beans, drained and rinsed kidney beans, drained corn, diced tomatoes with juices, tomato paste

Tools You’ll Need:

Cutting board
Sharp knife
Can opener
Measuring cups and spoons
Crockpot (slow cooker)
Stirring spoon

Pro Tips:

Chop small! The smaller the veggie pieces, the faster they cook and the easier it is for kids to enjoy.
Layer wisely. Put the beans at the bottom so they get extra tender.
Don’t skip the spices! It makes a BIG difference in flavor.
Prep ahead. Dice all veggies the night before to save time in the morning.
Let it sit. Chili tastes even better the next day!

Substitutions and Variations:

Swap out zucchini for sweet potatoes or carrots.
Use pinto beans instead of black or kidney.
Make it spicy by adding a chopped jalapeño!
Stir in a handful of spinach at the end for extra greens.

Make Ahead Tips:

Dice all your veggies and store them in a big bag in the fridge up to 2 days before.
Fully cook and refrigerate for up to 5 days—or freeze for up to 3 months.

How to Make Vegetarian Crockpot Chili

Step 1: Prep the veggies

Dice the onion, bell peppers, and zucchini. Mince the garlic.

freshly diced yellow onion, red bell pepper, green bell pepper, and zucchini, plus minced garlic neatly separated on a cutting board

Step 2: Sauté onion and garlic

Heat olive oil in a small pan. Sauté onion and garlic until fragrant (about 2–3 minutes).

diced yellow onion and minced garlic sizzling in olive oil in a small skillet on a modern stainless steel gas stove

Step 3: Load up the Crockpot

Add the sautéed onion and garlic, diced bell peppers, zucchini, black beans, kidney beans, corn, diced tomatoes with juices, tomato paste, vegetable broth, and all the spices (chili powder, cumin, smoked paprika, salt, pepper, oregano, crushed red pepper flakes).

the Crockpot filled with layers of sautéed onion and garlic, diced red and green bell peppers, diced zucchini, black beans, kidney beans, corn, diced tomatoes with juices, tomato paste, vegetable broth

Step 4: Stir it up

Gently stir everything together until well mixed.

a wooden spoon stirring a colorful mix of diced veggies, beans, tomato paste, broth, and spices inside a Crockpot

Step 5: Cook

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until veggies are tender and flavors are blended.

Step 6: Serve and top

Scoop into bowls, sprinkle with fresh cilantro if you like!

a hearty bowl of vegetarian chili topped with fresh chopped cilantro, colorful and steamy, served in a rustic bowl

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze in freezer-safe bags or containers for up to 3 months.
Reheat gently on the stove or in the microwave.

Servings and Cook Time:

Makes: 6–8 servings
Prep time: 15 minutes
Cook time: 6–8 hours on LOW or 3–4 hours on HIGH

What to Serve With:

A slice of warm cornbread
Over a baked potato
With tortilla chips for dipping
A simple side salad

FAQ

Can I make this spicier?
Yep! Add jalapeño, extra crushed red pepper flakes, or hot sauce.

Can I add meat?
Sure! Brown some ground turkey or beef separately and stir it in before cooking.

Can I make it without sautéing the onion and garlic?
You can! But giving them a quick sauté really boosts the flavor.

How do I make it thicker?
Mash a few beans in the pot and stir, or let it cook uncovered for a little while.

Final Thoughts

There’s just something magical about throwing a bunch of healthy stuff into a Crockpot and having it turn into something so good with almost no effort. This Vegetarian Crockpot Chili is a cozy, comforting win for busy days, picky eaters, or anytime you need a little extra warmth.

I’d LOVE to hear how yours turns out! Drop a comment below and let me know if you made any fun swaps or if your kids loved it too. ❤️

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