Name: Slow Cooker Veggie Chili Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 large yellow onion, diced; 1 red bell pepper, diced; 2 medium carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (15-oz) can black beans, drained and rinsed; 1 (15-oz) can kidney beans, drained and rinsed; 1 (15-oz) can pinto beans, drained and rinsed; 1 (28-oz) can diced fire-roasted tomatoes (with juices); 1 (15-oz) can tomato sauce; 1 cup vegetable broth (low-sodium preferred); 2-3 tablespoons chili powder (adjust to taste); 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; Optional: 1 cup frozen or fresh corn kernels, ½ teaspoon cayenne for heat

This hearty Slow Cooker Veggie Chili is a nourishing, plant-based comfort food that’s perfect for busy days. Loaded with colorful vegetables, three types of beans, warm spices, and tomatoes, it simmers low and slow to develop rich, deep flavors without any meat. It’s naturally vegan, gluten-free, high in fiber and protein, and incredibly satisfying for the whole family.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s the ultimate set-it-and-forget-it meal that delivers big on taste and nutrition with minimal effort. The slow cooker does all the heavy lifting, melding earthy beans, sweet veggies, and smoky spices into a thick, flavorful chili that’s even better than many meat versions.

It’s budget-friendly using mostly pantry staples, packed with plant-powered protein and fiber to keep you full and energized, and endlessly customizable for spice lovers or picky eaters. Whether you’re feeding a crowd on game day, meal-prepping healthy lunches, or craving cozy comfort on a chilly evening, this chili warms the soul, supports a healthy lifestyle, and gets rave reviews from vegetarians and meat-eaters alike—it’s truly a crowd-pleaser that proves veggie-forward meals can be bold and irresistible.

Yield: 8 generous servings

Slow Cooker Veggie Chili Recipe

This easy, healthy slow cooker veggie chili is packed with beans, veggies, and bold spices for a comforting, meatless meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 large yellow onion, diced
1 red bell pepper, diced
2 medium carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes (with juices)
1 (15-oz) can tomato sauce
1 cup vegetable broth (low-sodium preferred)
2-3 tablespoons chili powder (adjust to taste)
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Optional: 1 cup frozen or fresh corn kernels, ½ teaspoon cayenne for heat

Instructions

Hey there, chef friend! Start by prepping your veggies—dice the onion and red bell pepper, chop the carrots and celery, and mince the garlic. This colorful mix is the flavor foundation that'll make your kitchen smell amazing.
For extra depth (highly recommended!), warm a splash of oil or broth in a skillet over medium heat. Toss in the onion, bell pepper, carrots, celery, and garlic. Sauté for 5 minutes until softened and fragrant—your house will smell like pure comfort!
Grab your trusty slow cooker (6-quart works great) and dump in the sautéed veggies (or raw if you're keeping it super simple).
Add the drained and rinsed black beans, kidney beans, and pinto beans—they're the hearty stars that make this chili so satisfying and protein-packed.
Pour in the fire-roasted diced tomatoes (juices and all), tomato sauce, and vegetable broth. Give everything a good stir to combine and wake up those flavors.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. If you love a kick, add cayenne or corn here too. Stir well so every bite gets seasoned perfectly.
Pop the lid on and set your slow cooker to low for 6-8 hours or high for 4 hours. Go about your day—the magic happens while you relax!
When it's done, the chili will be thick, bubbly, and smelling irresistible. Give it a taste and adjust seasonings—maybe more salt, chili powder, or a squeeze of lime for brightness.
Ladle into bowls and get creative with toppings: think avocado slices, fresh cilantro, vegan sour cream, shredded cheese (if not vegan), or crunchy tortilla chips.
Serve hot and enjoy every cozy, flavorful spoonful—share with friends or savor leftovers all week. You've just made the ultimate healthy comfort food!

Notes

This chili tastes even better the next day as flavors meld. It's naturally vegan/gluten-free; use certified gluten-free broth if needed. For milder version, reduce chili powder to 2 tbsp.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 126Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 396mgCarbohydrates 24gFiber 8gSugar 4gProtein 7g

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

Recipe Tips and Tricks

For the best flavor development, sauté the onions, garlic, and bell peppers in a little oil for 5 minutes before adding to the slow cooker—this extra step caramelizes them and adds depth without much effort.
Taste and adjust seasonings toward the end of cooking, as slow cooking can mellow spices; add more chili powder or a pinch of cayenne if you want extra heat.
If your chili seems too thin, remove the lid for the last 30-60 minutes on high to let it thicken naturally.
Use fire-roasted tomatoes for a subtle smoky note that elevates the dish without overpowering the veggies.
Prep veggies the night before and store in the fridge for even quicker morning assembly.
Stir in fresh lime juice or a splash of apple cider vinegar right before serving to brighten the flavors and cut through the richness.

Ingredients Notes

This recipe relies on simple, wholesome ingredients that are easy to find and keep on hand. Three varieties of beans (black, kidney, and pinto) provide a mix of textures and hearty plant-based protein while keeping it filling and nutritious.

Fresh veggies like onion, bell pepper, carrots, and celery add natural sweetness, crunch, and vitamins without needing fancy produce. Canned tomatoes and tomato sauce create a rich base, while spices like chili powder, cumin, smoked paprika, and garlic powder deliver that classic chili warmth and smokiness.

Everything is naturally vegan and gluten-free, with low-sodium options available for canned goods to control salt levels. Feel free to opt for low-sodium beans and broth if watching sodium intake—the flavors still shine through beautifully.

Variations and Substitutions

Make it your own! Swap in sweet potatoes or butternut squash for carrots to add natural sweetness and extra heartiness. For more protein, stir in uncooked quinoa or lentils during the last hour—they cook perfectly in the slow cooker.

Add corn kernels, zucchini, or mushrooms for additional veggies and bulk. If you like heat, include diced jalapeños, chipotle peppers in adobo, or extra cayenne. For a smoky twist, use smoked paprika generously or add a touch of liquid smoke.

Substitute one can of beans with chickpeas or white beans for variety. To make it oil-free, skip any sautéing and add everything directly. For a thicker chili, blend a cup of the finished chili and stir it back in. It’s forgiving and adaptable to what you have in your pantry!

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 5 days—the flavors get even better on day two or three! For longer storage, freeze in portioned containers or freezer bags for up to 3 months.

Thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much. It’s perfect for meal prep and freezes beautifully without losing texture or taste.