This Easy Vegetarian Chili recipe is a hearty and comforting dish packed with beans, vegetables and bold, savory spices. Just toss everything into the slow cooker and you’ll have a delicious and satisfying meal ready to enjoy in the evening!
Try more of my favorite comfort-food recipes, like Instant Pot Chili, Instant Pot White Chicken Chili, Slow Cooker Cream Cheese Chicken Chili, Vegetarian Enchiladas, and the Best Super Moist Cornbread.
Why This Recipe Works
Hearty & Comforting: Who said chili needed meat in it? Seriously, this easy vegetarian chili recipe is just as good as any chili that has meat in it, if not even better. The combination of starchy, protein-packed beans with hearty sweet potato and bright bell peppers come together to be both nutritious and down right satisfying!
No Fuss Slow Cooker Recipe: I would definitely consider this to be one of my go-to easy dinner recipes. It is really easy to prep and throw together in the slow cooker and have for dinner once everyone gathers around the table! With no meat to prep, you just have to dice up some veggies and then let the crockpot do the rest of the work!
Ingredients
- Onion: I usually use brown onions but you can use white onions here, too.
- Bell Pepper: Use whatever color bell pepper you like best! Green is more bitter and the other colors are more sweet.
- Sweet Potato: Sweet potato adds some heartiness and extra nutrition to the chili.
- Beans: I used a combination of kidney beans and black beans here! You can use whatever bean you would like, but avoid black eyed peas since they don’t do well in a slow cooker.
- Fire Roasted Tomatoes: Fire roasted tomatoes add an extra layer of smoky flavor!
- Tomato Paste: For a deeper tomato flavor.
- Spices: Use cajun seasoning, cumin, salt, garlic powder, smoked paprika, and a little bit of cocoa powder to spice this chili up to perfection! The cocoa powder adds a depth of flavor, and won’t make it chocolatey!
- Toppings: Serve the slow cooker vegetarian chili with your favorite toppings like sour cream, chopped cilantro, avocado, salsa, shredded cheese or tortilla chips!
Here’s How to Make It
Step by Step Instructions
- Sear the Veggies: Heat the oil in the bottom of a slow cooker over medium-high heat if you have a sear-and-stew model, or in a large skillet or frying pan. Add the onions and bell peppers, and cook until the onions are just starting to soften. (photos 1-2)
- Add the sweet potato, and continue to cook until the onions have some color on them, and the peppers and sweet potato have started to soften. (photos 3-4)
- Transfer the mixture to the slow cooker if you are using a different pan. (photo 5)
- Combine the Additional Ingredients: Stir in the beans, tomatoes, cajun seasoning, tomato paste, cocoa powder, salt and spices. Wash the leftover tomato juices out of the can and add them to the chili with a scant 1/4 cup of water. If you have vegetable broth open in the refrigerator, use that instead. (photos 6-7)
- Cook: Cook for 4 hours on high or 6 hours on low. Check to see if more salt is needed before serving with your favorite toppings and enjoy! (photo 8)
Expert Tips
- You can use different beans in your easy vegetarian chili, like pinto beans or navy beans!
- If you can’t find or don’t have fire roasted tomatoes on hand, you can use regular diced canned tomatoes instead.
- Add extra veggies! Really make this chili recipe your own and add veggies or grains as you see fit. You can add some diced carrots or even throw in a little quinoa for added protein and energy!
- Serve your sweet potato chili with moist cornbread muffins or some baked guacamole tortilla chips!
Frequently Asked Questions
My best vegetarian chili does include cajun seasoning which has a bit of a kick to it! It isn’t overly spicy, and can be enjoyed by all of the family members. If you like it extra spicy, you can add some extra cayenne pepper or simply serve with some fresh jalapeño slices instead!
This vegetarian chili recipe will stay good in an airtight container in the refrigerator for up to 5 days! It also freezes nicely, and can be stored in the freezer for up to 3 months. Let thaw in the fridge overnight before reheating and serving.
More Vegetarian Recipes to Try
- Curried Butternut Squash Soup
- Creamy Potato Soup
- Bread Bowl with Broccoli Cheddar Soup
- Best Tomato Soup
- Vegetable Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Easy Vegetarian Chili
Ingredients
- 1 tbsp oil
- 2 brown onions
- 4 cups diced bell pepper
- 3 cups sweet potato - peeled and cut into a small dice
- 2 cans kidney beans - drained
- 2 cans black beans - drained
- 1 28oz can fire roasted tomatoes
- 3 tbsp cajun seasoning
- 1 tbsp tomato paste
- 2 tsp cocoa powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- sour cream, chopped cilantro, avocado, salsa, shredded cheese and tortilla chips - to serve
Instructions
- Heat the oil in the bottom of the slow cooker over a medium high heat if you have a sear-and-stew model, or in a large skillet or frying pan. Add the onions and bell peppers, and cook until the onions are just starting to soften.
- Add the sweet potato, and continue to cook until the onions have some color on them, and the peppers and sweet potato have started to soften.
- Transfer the mixture to the slow cooker if you’re using a different pan.
- Stir in the beans, tomatoes, cajun seasoning, tomato paste, cocoa powder, salt and spices. Wash the leftover tomato juices out of the can and add them to the chili with a scant 1/4 cup of water. (If you have vegetable broth open in the refrigerator, use that instead.)
- Cook for 4 hours on high, or 6 hours on low. Check to see if more salt is needed before serving.
I wish I could dig my spoon into that bowl of comfort and deliciousness! Mouthwatering clicks, Tiffany.
Have a blessed and joyful New Year!
Angie
I’m assuming you don’t drain the canned beans, correct?
You actually do drain the beans! I’ve amended the directions to include this step. Thanks so much Vi!
Hi, Tiffiny! Thank you so much for sharing this delicious recipe! I will be making this recipe tonight for dinner! I love the bowls and placemats in the pictures above. Could you share where you purchased them? Thank you again!
Hi Jennifer! This recipe has amazing flavor, I love it, I hope you do too! Thanks so much for the compliment on my bowls and placemats! I love them! The bowls and the placemats are both from Home Goods. I love that store!
RE: Add broth, and drain and all beans. This part of your recipe is confusing. I know I drain the beans. I just don’t understand how the “and drain and all beans” part. Do I add the liquid I drained off or what???
Thanks.
Valerie
Hi Valerie – sorry about the confusion – I’ve updated the recipe to be more clear!
I’m assuming that it’s an 8 oz can for the tomato sauce? And what are the size/ounces for all the cans of beans? Thanks!
The beans are normal 15 ounce cans. 🙂
Thanks! It’s definitely 16 oz of tomato sauce. 8 was not enough .