Smoky White Bean Vegetarian Chili — Slow Cooker Recipe

This vegetarian slow-cooker chili is anything but dull. It’s loaded with colorful vegetables, hearty white beans and bold spices that create a sweet, smoky, satisfying bowl.

Chili is a favorite comfort meal for many of us — it’s warming, easy to make and full of flavor. This vegetarian version brings the same cozy feeling with vegetables and white beans standing in for meat. It works beautifully in a slow cooker: assemble the ingredients, let it simmer low and slow, and you’ll have a rich, flavorful chili ready for toppings and cornbread.

Vegetarian chili ingredients notes

• Carrots: Provide body and texture in place of meat, plus extra fiber and nutrients.
• Red bell pepper: Adds subtle sweetness and vitamins; dice finely so it blends into the chili.
• White beans: The protein-and-fiber base of this chili — creamy and filling.
• Crushed tomatoes: Form the soup base and give the chili its tomato-forward flavor.
• Tomato paste: Thickens the chili and deepens the tomato flavor for a richer finish.
• Chipotle in adobo: Adds smoky heat — a small amount goes a long way and elevates the overall flavor.
• Spices: A blend of chili powder, smoked paprika, cumin, garlic and onion powders, oregano and salt gives the chili depth and warmth.
• Vegetable broth: Thins the mixture slightly so the texture is saucy rather than overly dense.

How to make Slow Cooker Vegetarian Chili

1. Combine all ingredients in a large slow cooker. Stir until the tomato paste is fully incorporated and the mixture is even.
2. Cover and cook on high for 6 hours or low for 8 hours, until the vegetables are tender and flavors are melded.
3. Serve hot with your chosen toppings.

Vegetarian Chili Toppings

• Sour cream (dairy or a vegan alternative)
• Shredded cheese or vegan cheese
• Diced red onion
• Sliced green onion
• Crushed tortilla chips or strips
• Cornbread or cornbread muffins
• Fresh cilantro

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Make it a freezer meal

1. Place all raw ingredients in a freezer-safe bag (silicone reusable bags work well). Seal and gently shake to combine.
2. Lay the bag flat to freeze; once solid, store upright to save space.
3. Thaw overnight in the fridge, then pour the contents into the slow cooker and cook according to directions.

Storage instructions

Let the chili cool completely, then refrigerate in an airtight container for up to five days. For longer storage, freeze in a sealed bag or container; thaw in the refrigerator and reheat on the stove or in the microwave.

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More vegetarian recipes:

• Easy Italian vegetable soup
• Creamy sweet potato curry
• Loaded sweet potato nachos