The Best Vegetarian Chili (Slow-Cooker or Stovetop)
- By Amy Dong
- Updated Oct. 20, 2026
This is hands-down The Best Vegetarian Chili recipe my family has ever tried, and we eat a lot of chili here where it’s cold half the year. I’ve made this countless times for friends and family, and not one person has realized it’s meatless. Make this boldly flavorful, hearty vegetarian chili in a Crock Pot or on the stovetop. Taste this for yourself!
In This Article
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Amy’s Notes
I am not exaggerating when I say this is The Best Vegetarian Chili. It’ll have even the most devout meat-eaters asking for seconds. Most vegetarian chili is a pot of beans and not much else. This one is deliciously unique, as it’s surprisingly packed with big flavors, textures, and nobody even guesses it’s vegan. Here’s what you’ll love:
- Unexpectedly Big, Bold Flavors: Like all of our favorite vegetarian recipes, this meal proves that you don’t need meat for ultimate flavor. I use a combination of beans and generous amount of seasonings and spices.
- Weeknight Easy: This recipe can be made either on the stovetop or in the slow-cooker. And we love how easy a good slow-cooker meal makes dinner on a busy weeknight!
- Vegetable Burgers: Crumbled veggie burgers are the secret. Impossible, Beyond Meat, or your favorite store brand all provide tons of flavor and protein. Most recipes use only vegetables and beans, but this one has much more flavor and is extra hearty.
- Meal-Prep Ready: This vegetarian chili actually freezes really well, making it one of our go-to meal prep dinners. It’s also flavorful enough to share with a crowd.
Key Recipe Ingredients
- Aromatics – Fresh sautéed onions and garlic go a long way in infusing this chili with loads of flavor.
- Spices – We use a combo of sugar, chili powder, cumin, cinnamon, oregano, and coriander to give this chili a warm, satisfying smell and taste.
- Beans – We use garbanzo beans, black beans, and white beans in this recipe but feel free to switch this up!
- Vegetable Burgers – The secret ingredient is crumbled up vegetable burgers, which adds so much extra flavor loads of protein. Impossible, Beyond Meat, or your favorite store brand all work well.
Substitutions And Variations
One thing I love about soups and chilis is that they’re super versatile. Feel free to try any of these variations:
- Veggies: Play around with the vegetables in this recipe. Try adding chopped kale, carrots, or celery. You could also add butternut squash like we do in this Butternut Squash Chili recipe.
- Bean Swap: If you’re not a fan of veggie burgers, feel free to simply omit the veggie burger crumbles and replace them with more beans.
- Garnishes: Feel free to use shredded vegan cheese or vegan sour cream on top. Crumbled tortilla chips, fresh cilantro, a squeeze of lime, or sliced avocado are all great, too.
Step-By-Step Recipe Instructions
- Cook onions and garlic in oil until fragrant.
- Stir in sugar, chili powder, cumin, cinnamon, oregano, and coriander. Then add tomato paste and stir.
- Add bell peppers and fire-roasted tomatoes.
- Add 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Mix and bring to a simmer.
- Stir in beans, corn, and vegetable crumbles; simmer until finished.
- Serve warm with desired garnishes. Enjoy!
➡ For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
The Best Vegetarian Chili is even better after sitting overnight! Here’s some of my favorite ways to meal prep this vegetarian chili recipe:
- Chop Veggies: Feel free to chop all the veggies in this recipe a few days in advance. Just store them in the fridge and take them out when you’re ready to cook.
- Refrigerate: This chili gets even better with time. It stays fresh in an airtight container in the fridge for up to five days. Just reheat in the microwave or on the stovetop and enjoy!
- Freeze: After letting the chili cool completely, scoop it into single-serving containers and freeze it for up to 2 months.
Video: Watch Us Make This Recipe
The Best Vegetarian Chili (Slow-Cooker or Stovetop)
This is hands down The Best Vegetarian Chili we've ever devoured. It can be made in a Crock Pot or simply on the stovetop – your choice! You won't miss the meat with these big, bold flavors.
Ingredients
- 2 tablespoons olive oil
- 1 whole medium onion, diced
- 7 cloves garlic, chopped
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons oregano
- 2 teaspoons ground coriander
- 3 tablespoons tomato paste
- 2 medium green bell peppers, seeded and chopped
- 2 medium red bell peppers, seeded and chopped
- 14.5 ounces fire roasted tomatoes, with juices
- 4 cups vegetable broth
- 14 ounces black beans, rinsed and drained
- 14 ounces white beans, drained
- 14 ounces garbanzo beans, drained
- 14 ounces corn kernels, drained
- 24 ounces vegetable burgers, crumbled*
- kosher salt and freshly ground black pepper
- Optional Garnishes: vegan shredded cheddar cheese, vegan sour cream,, cilantro, avocado, limes
Instructions
For Stovetop
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds.
- Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered 20 minutes.
- Add beans, corn, and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another 20 minutes.
- Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
For Slow Cooker
- Add all ingredients into slow cooker. Cover and cook on Low for 6 hours. Keep warm until ready to serve. Serve with honey cornbread or sweet corn muffins.
Notes
- This chili is even better the next day, so if you can make it the day beforehand, please do. It’s perfect for meal prep.
- If you can use veggie burger crumbles, we highly suggest using those, as it will cut down on prep time.
- If you don’t prefer to use vegetable burger crumbles, substitute with more beans or your choice of grains. This chili is wonderful with these honey cornbread muffins.
Nutrition (per serving)
Calories: 489kcal | Carbohydrates: 50g | Protein: 24g | Fat: 3g | Cholesterol: 3mg | Sodium: 460mg | Potassium: 560mg | Fiber: 104g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 35mg | Calcium: 522mg | Iron: 21mg
What To Serve With Vegetarian Chili
Veggies
- For a fresh, crunchy side to this warm, comforting chili, try tossing together this Kale Brussel Sprouts Salad with Honey Mustard Dressing.
- We also think these Roasted Brussels Sprouts and Butternut Squash would go amazing with vegetarian chili.
Starches
- Try serving your chili over this Cilantro Lime Rice for an extra flavorful pairing.
- You could also serve it over Instant Pot Brown Rice for a super nutritious, filling meal.
Cornbread
- This classic Sweet Honey Cornbread pairs perfectly with any chili recipe.
- For a more portable and equally delicious side, check out these refined-sugar fee Honey Cornbread Muffins.
- For a fun spin on classic cornbread, try baking this Sweet Potato Cornbread and enjoying it with any soup or chili recipe.
Frequently Asked Questions
How long will vegetarian chili last in the fridge?
This chili is absolutely perfect for meal prep. Make a big batch and keep it covered/chilled in the fridge for 4-5 days.
How much protein does this vegetarian chili have?
Loaded with plant protein in the form of black beans, garbanzo beans, and crumbled veggie burgers, each serving of this chili has 13g of protein.
Can I make this vegetarian chili for meal prep?
This chili recipe is perfect for meal prep! Grab some meal prep freezer containers and store in fridge for several days, or freeze individual portions for up to a month.
Can I make this chili in the instant pot?
Yes! For tips and cooking times for making chili in the instant pot, check out our Instant Pot Chili Recipe.
More To Cook and Eat
- Butternut Squash Chili – This is one of our most popular chili recipes; try it and see why! People love the addition of butternut squash.
- Lentil Chili with Black Beans – Here’s another vegetarian chili that’s unbelievably flavorful, hearty, and comforting.
- Healthy Chicken Chili in 30 Minutes – This will quickly become a weeknight favorite, as chicken chili is super quick and easy.
- Slow Cooker Chili with Black Beans and Corn – Our original family favorite chili recipe, this has all the makings for the most requested meal.
- Healthy Fall Pumpkin Chili Recipe – If it’s fall season, then it’s pumpkin time, and here’s your chance to use pumpkin in a deliciously savory meal.