Name: Crockpot Vegetarian Chili with Beans and Corn
Prep time: 15 min
Cook time: 8 h
Total time: 16 h 15 min
Yield: 10
Cuisine: American
Ingredients: 1 can (15 oz) corn, drained and rinsed; 1 can (28 oz) crushed tomatoes; 1 large yellow onion, diced; 1 lb dried kidney beans or 2 cans (15 oz each) kidney beans, drained and rinsed; 1 medium bell pepper, chopped; 1 tbsp chili powder; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp salt; 3 cloves garlic, minced

This Crockpot Vegetarian Chili with Beans and Corn is a hearty, spicy blend of beans, corn, and veggies in a rich tomato base. Perfect for a cozy meal, it’s an easy, hands-off recipe packed with flavor and plant-based goodness.

Why You’ll Love This Recipe

This crockpot vegetarian chili with beans and corn is a wholesome, flavorful dish that’s perfect for meatless meals or feeding a crowd. The slow cooker melds together tender beans, sweet corn, and vibrant veggies in a spicy tomato broth, offering a satisfying, protein-packed option that’s both nutritious and delicious. It’s ideal for busy days, requiring minimal prep while filling your home with warm aromas. Versatile enough for toppings like avocado or cheese, it’s budget-friendly, freezer-friendly, and tastes even better as leftovers, making it a go-to for healthy eating or cozy gatherings.

Recipe Tips and Tricks

Soak Beans (Optional): Soak dried beans overnight to reduce cooking time and improve texture.

Sauté Aromatics: Cook onions and garlic first for a deeper flavor base.
Adjust Spice: Taste and tweak chili powder or add jalapeños for your preferred heat.
Stir Occasionally: Stir midway to prevent sticking, especially with canned beans.

Thicken Naturally: Mash some beans or add a cornstarch slurry for a heartier consistency.
Low and Slow: Cook on low to blend flavors without overcooking veggies.
Drain Excess Liquid: Rinse canned beans and corn to control sodium and liquid levels.

Rest Before Serving: Let it sit for 10 minutes to allow flavors to meld.

Yield: 10 cups

Crockpot Vegetarian Chili with Beans and Corn

Hearty crockpot vegetarian chili with beans and corn, spicy and perfect for meals.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 8 hours

Total Time 16 hours 15 minutes

Ingredients

1 can (15 oz) corn, drained and rinsed

1 can (28 oz) crushed tomatoes
1 large yellow onion, diced
1 lb dried kidney beans or 2 cans (15 oz each) kidney beans, drained and rinsed

1 medium bell pepper, chopped
1 tbsp chili powder
1 tbsp olive oil

1 tsp ground cumin
1 tsp salt
3 cloves garlic, minced

Instructions

Prep the Beans: Rinse dried kidney beans, soak overnight if using, then drain (or use canned, rinsed beans).
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté diced onion and bell pepper for 5-7 minutes, then add garlic and cook for 1 minute.
Load the Slow Cooker: Transfer sautéed veggies to the slow cooker, spreading evenly.

Add Beans and Corn: Pour in rinsed beans and corn, layering them over the veggies.
Pour in Tomatoes: Add crushed tomatoes, stirring gently to combine with the other ingredients.
Season the Mix: Sprinkle chili powder, cumin, and salt over the top for a spicy, earthy flavor.

Cook Low and Slow: Cover and cook on low for 6-8 hours, until flavors meld and beans are tender.
Check Consistency: Stir and mash some beans if you’d like a thicker chili; add water if too thick.
Taste and Adjust: Taste and adjust seasoning with more salt or chili powder if needed.

Serve Warm: Ladle into bowls and top with avocado, cheese, or cilantro—enjoy your hearty meal!

Notes

Soaking dried beans is optional but reduces cooking time and improves texture.
Sauté veggies for deeper flavor; skip if short on time.

Adjust chili powder for your heat preference—start mild!
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or creamy variations with swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 228Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 437mgCarbohydrates 42gFiber 10gSugar 6gProtein 13g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Dried Kidney Beans (1 lb) or Canned (2 cans, 15 oz each): Red kidney beans add heartiness; soak dried beans if using.

Corn (1 can, 15 oz): Sweet corn adds texture; drain and rinse for freshness.
Crushed Tomatoes (28 oz can): Provides a rich, tangy base; use high-quality canned tomatoes.
Yellow Onion (1 large): Adds savory sweetness; dice finely for even cooking.

Bell Pepper (1 medium): Red or green for color and mild flavor; chop into small pieces.
Garlic (3 cloves): Fresh minced garlic brings aromatic warmth.
Chili Powder (1 tbsp): Adds classic heat and depth; adjust to taste.

Cumin (1 tsp): Ground cumin lends an earthy, warm note.
Salt (1 tsp): Enhances all flavors; adjust after cooking.
Olive Oil (1 tbsp): Used for sautéing, adding richness.

Variations and Substitutions

Bean Swap: Use black beans, pinto beans, or a mix for variety.
Corn Alternatives: Substitute with frozen corn or hominy for a different texture.
Veggie Add-Ins: Include zucchini, carrots, or spinach for extra nutrition.

Tomato Swap: Use diced tomatoes or tomato sauce for a different consistency.
Spice Options: Add smoked paprika or cayenne for a unique kick.
Protein Boost: Stir in lentils or crumbled tofu for added protein.

Gluten-Free: Naturally gluten-free; ensure canned goods are certified.
Creamy Version: Add a dollop of sour cream or coconut milk before serving.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; reheat with broth.

Freezer: Freeze in portions for up to 3 months; thaw in fridge before reheating.
Canning: Process in a pressure canner for 75 minutes (pints) for shelf stability up to 1 year.