This thick, hearty, and gluten free Crock Pot Vegetarian Chili will fill your home with comfort and FLAVOR! Set it, forget it, DEVOUR it!
Table of Contents
This recipe is brought to you by no bean whole30 keto Instant pot chili with a side of no bean low carb keto turkey chili
BECAUSE THEY HAVE NO BEANS AND I REALIZED WE ARE LEAVING THE BEAN LOVING FRIENDS OUT.
Sorry for the yelling, but I feel very passionately about being a recipe inclusivist 😎
If you fall into the category of “beans in chili lover” than this recipe is FOR YOU.
Why this is the BEST Vegetarian Crockpot Chili
Crockpot chili is a STAPLE in my home in the fall and winter. It’s thick, it’s hearty, it’s flavorful, and OH so cozy on those chilly days. We’ve made healthy white chicken chili in the crockpot and cajun chili in the instant pot along with SO many other chili recipes here on the blog. Today, we’re going to cook up a healthy vegetarian chili crockpot recipe that is slow cooked to perfection, all thanks to the crockpot! It’s rich and tasty and is FULL of good-for-you ingredients that make the most delicious and satisfying meal.
Ingredients Needed
Chili is a fantastic meal because it includes SO many healthy ingredients and incorporates them into a one-pot wonder that is absolutely delicious! For this crockpot chili vegetarian recipe, you will need a bunch of healthy, whole food ingredients and a crockpot! Here are the ingredients required:
- Chickpeas
- Black Beans
- Kidney Beans
- Fire Roasted Diced Tomatoes
- Crushed Tomatoes
- Frozen Corn Kernels
- Water
- Onion
- Red Pepper
- Celery
- Tomato Paste
- Chili Powder
- Garlic
- Smoked Paprika
- Cumin
- Sea Salt
- Cayenne Pepper
- Pepper
- Bay Leaves
- Parsley
How to make Crockpot Vegetarian Chili
Stir
Add all the ingredients other than the parsley to your crockpot and stir to combine well.
Cook
Cook the chili on either the low or high setting until it is done! It will take a good chunk of time to slowly cook the chili.
DEVOUR
Stir in the parsley and use a ladle to serve the chili into bowls. Enjoy!
How long to cook Crockpot Vegetarian Chili
This chili develops such a deep flavor and wonderful richness because it’s cooked in the crockpot slowly. To cook your chili on the high setting, it will take about 4 hours until it’s done. To cook your chili on the low setting, it will take more like 7-8 hours to be done.
Serving Suggestions
Depending on what you grew up with, you might have some strong preferences when it comes to side dishes for chili! Crushed taco chips, shredded cheese and sour cream are all absolutely delicious with this chili recipe. If you want to go more southern with this meal, consider baking up some vegan cornbread for an extra special side dish! This meal is all about comfort!
Chili Storage
Whether you made this chili for a weeknight meal for the family or you made a triple batch to freeze for easy grab and go meals, you will want to make sure you store it well so that it keeps until you’re ready to enjoy it. To store this chili in the fridge, simply scoop it into an airtight container. It will last in the fridge this way for about 3-4 days. If you want to extend the life of your chili, I recommend popping it in the freezer because it freezes and thaws really well and makes a great meal on a night when you don’t have time to cook something fresh! Simply scoop it into a freezer safe airtight container or a freezer style zip lock bag and label it with the date. Place it in the freezer and it should last up to 3 months this way!
more vegetarian recipes:
- easy healthy vegetarian stir fry with cashew cream sauce
- one-pot creamy peanut spinach lentils
- vegan stuffed butternut squash
Ingredients
- 1 Can Chickpeas (drained and rinsed. 14 oz)
- 1 Can Black beans (drained and rinsed. 14 oz)
- 1 Can Kidney beans (drained and rinsed. 14 oz)
- 1 Can Fire roasted diced tomatoes (14oz)
- 1 Can Crushed tomatoes (14 oz)
- 1 Cup Frozen corn kernels
- 1 Cup Water
- 3/4 Cup Onion, diced
- 1 Red pepper, diced
- 1/2 Cup Celery sliced
- 2 Tbsp Tomato paste
- 6 tsp Chile powder
- 1 Tbsp Garlic, minced
- 2 tsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Sea salt
- 1/4 tsp Cayenne pepper
- Pinch of pepper
- 2 Bay leaves
- 1 Cup Parsley minced
Instructions
- Add all the ingredients, except the parsley, into your crock pot and stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
- Stir in the parsley and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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No spinach or zucchini or mushrooms?
Hi Kat, I didn’t but please let me know if you do
This came out spicy like I like it. Had never had chickpeas in a chili but it turned out great. I added angel hair coleslaw to make it go further. Will probably add mushrooms next time.
Thanks or the feedback Page, love your variations.
I see the nutritional information on this chili but there is no serving size. Can you tell me how much is in a serving? For example, 1 cup, 2cups etc..
Thank you!
Hi Kristy, the chili serves 8 people. Hope you enjoy it!