Can I use fresh beans instead of canned?

If you prefer using dried beans instead of canned, you absolutely can! However, you’ll need to soak them overnight and adjust the cooking time. Dried beans typically take longer to cook, so you’ll want to ensure they’re fully tender before blending. If you’re in a rush, canned beans are a time-saver.

Can I add meat to this recipe?

Yes! While this chili is vegetarian, you can easily add meat if you like. Ground beef, turkey, or chicken are great additions. Just brown the meat in a skillet before adding it to the Crockpot. For a heartier version, try adding some cooked sausage or even bacon!

How can I make this chili spicier?

If you like your chili with a bit more heat, there are several ways to spice it up: Add more red pepper flakes or jalapeños . Try adding some chipotle powder for a smoky flavor. You can also include a diced serrano pepper or habanero for extra kick.

Can I make this chili ahead of time?

Yes! This chili is perfect for making ahead. You can store it in the fridge for up to 4 days . If you’re prepping for a busy week, this is an excellent make-ahead meal. Just reheat it on the stove or in the microwave when you're ready to eat.

Can I freeze the leftovers?

Absolutely! This chili freezes well for up to 3 months . Just store it in a freezer-safe container, and when you're ready to enjoy it, thaw it overnight in the fridge and reheat it. If it’s too thick after freezing, simply add a bit more broth or water to reach your desired consistency.

Crockpot Vegetarian Chili Recipe That’s Easy and Delicious

Name: Crockpot Vegetarian Chili Recipe
Prep time: 15 min
Cook time: PT-495719H26M55S
Total time: PT-495719H26M55S
Cuisine: Vegetarian
Ingredients: 1 can (15.5 oz) pinto beans, rinsed and drained; 1 can (15.5 oz) black beans, rinsed and drained; 1 can (15.5 oz) kidney beans, rinsed and drained; 1 cup red lentils; 1 can (14.5 oz) fire-roasted crushed tomatoes; ½ cup chili sauce; 1 can (8 oz) tomato sauce; 1 teaspoon red wine vinegar; 2 cups vegetable broth (or water); 5 cloves garlic, minced; 2 large carrots, chopped; 1 large red bell pepper, chopped; 1 cup mushrooms, chopped; 1 medium onion, chopped; 2-3 tablespoons chili powder; 2 teaspoons smoked paprika; 1 teaspoon cumin; 1 teaspoon black pepper; ¼ teaspoon sea salt; ¼-½ teaspoon red pepper flakes (optional for heat); 1 teaspoon dried oregano; Optional toppings: Avocado slices, fresh cilantro, plain non-fat Greek yogurt, tortilla chips, shredded cheese

Description

This Crockpot Vegetarian Chili is an easy, hearty, and healthy meal that’s perfect for a weeknight dinner or family gathering. Packed with beans, lentils, vegetables, and spices, it’s both satisfying and customizable.

Ingredients

Scale

1 can (15.5 oz) pinto beans, rinsed and drained
1 can (15.5 oz) black beans, rinsed and drained
1 can (15.5 oz) kidney beans, rinsed and drained
1 cup red lentils
1 can (14.5 oz) fire-roasted crushed tomatoes
½ cup chili sauce
1 can (8 oz) tomato sauce
1 teaspoon red wine vinegar
2 cups vegetable broth (or water)
5 cloves garlic, minced
2 large carrots, chopped
1 large red bell pepper, chopped
1 cup mushrooms, chopped
1 medium onion, chopped
2–3 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon black pepper
¼ teaspoon sea salt
¼–½ teaspoon red pepper flakes (optional for heat)
1 teaspoon dried oregano
Optional toppings: Avocado slices, fresh cilantro, plain non-fat Greek yogurt, tortilla chips, shredded cheese

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Instructions

Chop the veggies into bite-sized pieces: carrots, bell pepper, mushrooms, and onion.
Place the beans, lentils, crushed tomatoes, chili sauce, tomato sauce, vegetable broth, garlic, chopped veggies, and spices into the Crockpot.
Stir everything together to combine.
Set the Crockpot to cook on HIGH for 4 hours or LOW for 6 hours.
Once cooked, blend 1-2 cups of the chili for texture using a stand blender or immersion blender. Stir back into the Crockpot and taste for seasoning.
Serve with your choice of toppings such as cilantro, avocado, Greek yogurt, tortilla chips, or shredded cheese.

Notes

This chili is easily customizable. Add more veggies, swap beans, or increase the spice level based on your preference. Leftovers store well in the fridge or freezer.

Prep Time: 15 minutes
Cook Time: 4 hours on high / 6 hours on low
Category: Main Dish
Method: Crockpot / Slow Cooker
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 700mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 15g
Protein: 16g
Cholesterol: 0mg