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Crock Pot Vegetarian Chili

This Crock Pot Vegetarian Chili recipe is loaded up with veggies like carrots, onion, and corn plus crushed tomatoes, quinoa, and three different types of beans. It’s thick, hearty, and the perfect comfort food for the chilly months. Not to mention, it requires just 10 minutes of prep!

Why You’ll Love This Crock Pot Vegetarian Chili Recipe

Crock pot vegetarian chili is a go-to recipe in this house when the weather gets chilly. Here’s why it’s always such a big hit:

  • The BEST flavor. To me, the best kind of chili is the kind that cooks for hours and hours so that all the flavors meld together. This crock pot chili does exactly that, with no need to keep an eye on the stovetop all day.
  • Thick and hearty. This chili is loaded with vegetables and dry herbs and, when you put the quinoa in, it acts as a sponge and soaks all the liquid up to form a perfect thick, hearty chili.
  • Minimal prep. Hands down, the best part of this vegetarian chili recipe, is that the slow cooker does all the work. It’s truly as simple as dumping the ingredients, turning the crock pot on, and coming back 4 hours later.

If you liked this chili recipe, you’ll absolutely love my smoky lentil chili. I can’t get enough of either one. And if you’re short on time, try my Instant Pot sweet potato black bean chili, ready in under 30 minutes!

Two bowls of vegetarian chili with quinoa.

What You’ll Need

This slow cooker vegetarian chili is made with a handful of veggies, beans, and a few spices. Scroll down to the recipe card below for measurements.

  • Veggies – Corn, carrots, onion, and red pepper add a variety of flavor and texture to this vegetarian chili recipe.
  • Chipotle pepper – You’ll need one pepper from a can of chipotle in adobe sauce, as well as a teaspoon of the sauce itself.
  • Seasonings – Cumin, cilantro, oregano and chili powder are the only seasonings needed.
  • Tomatoes – I use a can of Muir Glen crushed tomatoes and a can of diced fire roasted tomatoes to add a bit of heat.
  • Lime – The citrus helps to break up the savory flavors and lightens the chili.
  • Vegetable stock – The base of our chili broth.
  • Quinoa – Quinoa helps make this slow cooker vegetarian chili more filling and also soaks up the broth to create a thicker chili.
  • Beans – I use a combination of black beans, kidney beans, and pinto beans to make this chili. Be sure to drain and rinse each can before adding the beans to the chili.

How to Make Crock Pot Vegetarian Chili

Here’s a quick overview of how to make this slow cooker vegetarian chili. Scroll down to the recipe card for more detailed instructions.

Two pictures with seasonings in one and beans in the other.
  • Combine the ingredients. Add the veggies, seasonings, tomatoes, lime juice, stock, and quinoa to the crockpot.
  • Cook the chili. Cook on HIGH for 4 hours.
  • Add the beans. Stir in the beans, then cook for an additional hour on LOW. Enjoy!

Tips & Recipe Variations

Read through these quick tips and tricks to ensure that you get the best results with this vegetarian chili recipe!

  • Adjust the spice level. The great thing about chili is that you can easily customize the heat to your preference. This slow cooker vegetarian chili has some heat, but it’s more on the mild side. To reduce the heat, replace the fire roasted tomatoes with more crushed tomatoes. To increase the heat, you can add in some green chilies or sprinkle in some cayenne pepper.
  • Use your preferred beans. I like the combination of black, kidney, and pinto beans as each one adds a slightly different flavor and texture to the chili. However, feel free to use any combination of beans that you prefer.
  • Wait to add the beans. I do not recommending trying to cook the beans the entire time, as it will over-cook them. An hour on low is just long enough to heat the beans without making them super mushy.
Vegetarian chili in a bowl with sliced avocado.

What Goes With This Vegetarian Chili Recipe?

One of my favorite things about serving chili is the ability to customize it with toppings!

A few of my favorite toppings for this vegetarian chili include green onions, avocado slices, shredded cheddar cheese, and sour cream. If you want a bit of extra heat, you can also add a few jalapeño slices.

You can also serve it with some corn chips for dipping and an added crunch. Cornbread is another fun side to ensure you can soak up every last bit of chili!

Bowl of crock pot vegetarian chili with sliced avocado.

How to Store & Reheat Leftovers

If you’ve got leftover chili, here’s how to save it for later:

  • Fridge. Leftover vegetarian chili can be stored in an airtight container in the fridge for up to 4 days.
  • Freezer. Once cooled, you can also freeze this chili in a freezer-safe container for up to 3 months. Remember to let it thaw in the fridge before enjoying it again.
  • Reheat. Individual servings can be reheated in the microwave. The stovetop works best for larger portions.

More Crock Pot Recipes

Looking for more easy crock pot soup and chili recipes? Check out the following:

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Two bowls of chili with avocado slices on top.

Crock Pot Vegetarian Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 810 1x
  • Category: Main Dish
  • Method: Crock Pot
  • Cuisine: American


Crock pot vegetarian chili is an easy meal that you can prep in just 10 minutes! Filled with quinoa, corn, carrots, peppers, tomatoes, and more, it’s a hearty recipe that the whole family will love. 


  • 2 cups of frozen corn
  • 2 cups of carrots, diced
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 1 chipotle pepper, minced {from a can of chipotle in adobe sauce}
  • 1 teaspoon of chipotle adobe sauce
  • 2 teaspoons of cumin
  • 1 teaspoon of dry cilantro
  • 1 teaspoon of dry oregano
  • 1/2 teaspoon of chili powder
  • 28 oz. can of Muir Glen Crushed Tomatoes
  • 15 oz. can of diced fire roasted tomatoes
  • juice of 1 lime
  • 4 cups of vegetable stock
  • 1 cup of quinoa
  • 15 oz. can of low sodium black beans, drained & rinsed
  • 15 oz. can of low sodium kidney beans, drained & rinsed
  • 15 oz. can of low sodium pinto beans, drained & rinsed

Toppings: {Optional}

  • green onions, diced
  • sour cream
  • avocado, diced
  • shredded cheddar cheese


  1. Add carrots, onions, corn red pepper, chipotle pepper, chipotle adobe sauce, cumin, cilantro, oregano, chili powder, crushed tomatoes, diced fire roasted tomatoes, lime juice, vegetable stock, and quinoa to crock pot.
  2. Stir and cook on HIGH for 4 hours.
  3. Then add black beans, kidney beans, and pinto beans to crock pot. Stir and cook for an addition hour on LOW.
  4. Serve with optional toppings of green onions, avocado, cheddar cheese, or sour cream.


  • Yield: Makes 8-10 cups. 
  • To store. Leftover vegetarian chili can be stored in an airtight container in the fridge for up to 4 days.
  • To freeze. Once cooled, you can also freeze this chili in a freezer-safe container for up to 3 months. Remember to let it thaw in the fridge before enjoying it again.
  • To reheat. Individual servings can be reheated in the microwave. The stovetop works best for larger portions.


  • Serving Size: 1 1/2 cup
  • Calories: 259
  • Sugar: 9 g
  • Sodium: 680 mg
  • Fat: 2 g
  • Carbohydrates: 51 g
  • Fiber: 11 g
  • Protein: 11 g
  • Cholesterol: 0 g

Filed Under:

Crock pot vegetarian chili with quinoa and beans.


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33 comments on “Crock Pot Vegetarian Chili”

  1. Avatar photo
    sohani patel

    That looks great! I’m going to try it.Love the recipe
    Omg! Thank you SO much! I made this at home and it was delicious! A lot of other veg chili recipes seem very complicated. This one is easy peasy and SO worth it. It also was VERY inexpensive and will last a few days

      1. This recipe sounds awesome, especially since I love Quinoa. My only question is – under nutrition is 51g of sugar correct for one serving?

  2. Do you know how to adjust the cook time if using quick-cook quinoa. Accidentally got the 10 minute quinoa. I was thinking of adding it at the same time as the beans?

  3. i would like to know the Nutritional values for this recipe. I made it yesterday and LOVE IT! I track my calories, etc. Thanks!

    1. Hey Shelly, I just updated it on the bottom. There are 259 calories per serving, that is just the chili its not including if you add cheese avocado etc because I know not everybody does. 🙂

  4. You are so right about social media where it is not real life. Sometimes very difficult to blend in even with friends. Perfect recipe for my family. Thanks!

    1. I know right. I usually have to set times and look when I know that mentally I’m ok with looking at social media otherwise my mind just starts into comparison mode!

      Hope you get a chance to make this chili, it rocks!

  5. Hey! This looks amazing, and I cannot wait to make it! BUT I have a 3.5 quart crock pot. Would it fit in there?

    1. Hey Jessica! I’m pretty sure it will fit in there, it might be close but you’ll be ok. Can’t wait to hear what you think girl!

  6. Avatar photo
    Don @ SuperfoodsToday.com

    Great idea to add quinoa to a chili!! I like your table, it makes pictures so much warmer. I just bought DSLR and I have to make some warm looking wooden oversized tray for my pictures. I’m subscribed, so keep churning amazing recipes:-)!!

    1. Thanks Don, it gives a nice hearty taste to the chili.

      So glad you like the table.. I actually have a secret. Its a laminate sheet not an actual table … haha… looks just as real though and super easy to clean up!

  7. Avatar photo

    This post almost brought tears to my eyes, Krista! I know for a fact that you are not alone. I feel like we live in a world of comparisons, but not one person’s life is perfect and life isn’t always THAT good. I have to take a step back every once in a while and ignore all social media also, but do know that you are amazing and a true inspiration to me! You should be so proud and you should be proud of this chili too, because I just want to dive into a bowl of this! xoxo

    1. OH… thanks so much Justine. You are seriously so sweet and totally just made my day!

      Glad I am not alone.. social media can be a beast everyone once in a while and sometimes ya just need to step away! 🙂

      So glad you like the chili too sweet friend, hope you have an awesome week!

  8. Avatar photo
    Karen @ The Food Charlatan

    I totally hear you Krista! Every time I start to feel like that, I take a break. For an hour or 3 days, whatever I need. Then I miss blogging and want to go back. I have to step back and remember why I do this. Because I like it! Your blog is so great Krista, don’t let the C word get you down! PS I’m digging this chili.

    1. Agreed! I just had to stop looking for the rest of the and was fine! 🙂

      Thanks so much for the encouragement sweet friend, totally a booster for today!

  9. Avatar photo
    Meg @ The Housewife in Training Files

    Oh girl. I am glad I am not the only one. Props to you for bringing it to the forefront and reminding me to be happy with my life!
    And this chili? Ah-mazing. I have been wanting to do a crock pot quinoa dish so this is perfect!

    1. No problem girl! 🙂

      So glad you liked the chili, can’t wait to see what other crock pot quinoa dishes you come up with!

  10. Avatar photo
    Stacey @ Bake.Eat.Repeat.

    I think that looks amazing, but I’d probably have a disgruntled husband if I served vegetarian chili! He’d say that isn’t right! Maybe if I added some meat to it but kept the rest the same it would go over?! I totally agree with you on the social media thing too, it’s not real life at all, but you sometimes forget that when you’re on there, looking at stuff and having maybe a not so great day. Hard sometimes to keep it in perspective! Thanks for a great recipe, hope you’re having a good day!

    1. haha… I thought I would too but he loved it! You could totally add chili to this one though and it would still be great if not better, I like meat too. hehe

      Definitely having a great day today!

  11. Avatar photo
    Sam @ PancakeWarriors

    H I love that someone else is willing to admit they compare everything! I am usually so hard on myself and so quick to be kind to others. This veggie chili looks amazing and the avocado topping makes me want to gobble up the entire bowl right now! Thanks for sharing!!

    1. I am the same way, I’ll make a deal with you. If you stop comparing yourself I will stop comparing myself. The truth is.. we are both stinking awesome and need to stop worrying what everyone else thinks! In the meantime, you need to make this chili, it is amazing and so comforting this time of year! 🙂

  12. Avatar photo
    Mike @TheIronYou

    What a great recipe for a wholesome vegetarian chili Krista, I’ve never try quinoa in a chili. Now I want to, asap! 🙂

  13. Avatar photo
    Ashley | The Recipe Rebel

    I totally get that — I wish I had way more time to squeeze in all of those cool, fun things… and working out… lol, but it’s just not happening. But I’m loving a good crock pot meal and love how easy and healthy this one is! Pinned 🙂

    1. haha.. I know! Life is busy and its hard to fit all the good stuff in! Luckily there is always time for good food! Thanks for the pin girl!