Slow-Cooker Vegetarian Chili

Slow-Cooker Vegetarian Chili

I had to scrape the frost off of my car windows yesterday morning.  What the heck, spring!? This is just not okay.  To cope with the little bit of a chill that’s been in the air, I made up a big batch of hearty vegetarian chili.  Chili and soup weather is almost out the door (thankfully), so I figured I might as well make the best of it by making (and eating!) lots of warm comfort food, like this creamy potato muhsroom soup and brownie caramel cheesecake.   Okay, maybe brownie caramel cheesecake isn’t soup or chili, but it is definitely comforting!  It wont be long before I can put away the winter coats and wave goodbye to frosty windows, mountains of snow, and that annoying patch of ice in front of my door!Slow-Cooker Vegetarian Chili Slow-Cooker Vegetarian Chili

I love this vegetarian chili recipe, and chili/soup recipes in general, because they are so easy to make.  Throw everything in a pot or slow-cooker and let it cook; it doesn’t get too much easier than that!  You can use whatever vegetables you have on hand, or add chicken or beef.  This was the first time I added cinnamon and cocoa powder to chili, and it added a subtle depth to the flavor that really took this recipe to the next level.

Slow-Cooker Vegetarian Chili

I usually add a box of macaroni noodles when I make this vegetarian chili, but this time I decided not to.  Do you want know what I did instead?  I mixed the leftovers with leftover baked mac and cheese I had in the fridge and packaged it up for the husband and my lunches.  It was super delicious and cheesy!  We all know that mac and cheese doesn’t reheat the greatest and this was the perfect solution!Slow-Cooker Vegetarian Chili  

Vegetarian Chili

Prep Time: 15 hours

Cook Time: 4 hours, 30 minutes

Yield: 5-7 servings

1 1/2 cup


  • 1 14.5 oz can black beans, drained and rinsed
  • 1 14.5 oz can kidney beans, drained and rinsed
  • 1 14.5 oz can garbanzo beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes and juice
  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 3/4 cup chopped carrots
  • 1 medium onion, chopped
  • 3 cloves garlic, diced
  • 1-2 Tbsp olive oil
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1 tsp cocoa powder
  • 1/4 tsp cinnamon
  • 2 1/2 cups tomato juice
  • Sour cream, shredded cheddar cheese, and chopped green onions for garnish


  1. In a medium pan, heat olive oil over medium heat. Add onions and garlic and cook until onions begin to turn translucent.
  2. Add the onions and garlic to your slow-cooker, followed by the rest of the ingredients and give it all a mix.
  3. Cook on high for 4-5 hours, or on low for 7-8 hours.
  4. Spoon into bowls and top with shredded cheddar cheese, sour cream, and green onions.


You can add the onions and garlic raw if you'd like, the flavor of will be slightly stronger. You can use tomato sauce or stock/broth/water instead of tomato juice; add enough to just cover the vegetables. You could also prepare this on the stove, just cook the onions and garlic in your soup pot, add the remaining ingredients and simmer until vegetables are tender.