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The Best Vegetarian Chili (Slow-Cooker or Stovetop)

This is hands down the best vegetarian (or vegan) chili we’ve ever devoured, whether by slow-cooker or stovetop. This vegetarian chili can be made in your Crock Pot or simply on the stovetop, your choice. You won’t miss the meat with these big, bold flavors. 

vegetarian chili, vegan chili

The Vegetarian Chili Even Meat Eaters Love

As expected this time of year, it’s been overcast, snowy, and icy. We’ve got quite a ways to go before anything but layers of white appear on the ground.

Occasionally, I’ll buy flowers to brighten up the indoor space. Because sometimes we just need some color to bring in a bit of cheer. Scented candles, cozy blankets, and a warm cup of tea make regular appearances.

Not to mention all the delicious chili — it’s perfect weather for some hearty big bowls of chili and a plate of honey cornbread muffins.

This robust and hearty vegetarian chili was created because of to all my vegetarian family and friends who come over for dinner. They inspire me to create recipes like this vegetarian chili that even meat eaters readily devour. In fact, most don’t realize this comforting chili is even vegan approved.

vegetarian chili, vegan chili

Why this is the best vegetarian or vegan chili recipe

Here’s why we humbly call this The Best Vegetarian Chili Recipe:

  • You can use your slow-cooker or go stovetop style…totally flexible to suit your needs. You’ll find instructions for both stovetop and Crockpot in recipe card below,
  • It’s loaded with healthy, lean, nutritious veggies, beans, and veggie burger crumbles (aka the flavorful deal-sealer.) If you don’t prefer to use the veggie burger crumbles, simply add more variety of beans.
  • It’s actually a vegan chili, as long as your meatless burger crumbles (and optional vegan cheese) are labeled as such.
  • The flavor. This vegetarian chili recipe = big, bold, and scrumptious. So comforting and flavorful!

Even those who typically nosh on Slow Cooker Chili with Beef or Turkey won’t miss the meat with this vegetarian chili. My oft-suspicious boys didn’t even notice at all.

The last dinner we made this chili for resulted in an empty crock pot by the end of the night.

Bonus: You can make your vegetarian chili the day/night before, if you enjoy make-ahead meals like I do. The flavor gets even better the next day.

vegetarian chili, vegan chili

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vegetarian chili, vegan chili

The Best Vegetarian Chili (Slow-Cooker or Stovetop)

4.8 from 5 reviews

This is hands down the best vegetarian (or vegan) chili we’ve ever devoured, whether by slow-cooker or stovetop. This vegetarian chili can be made in your Crock Pot or simply on the stovetop, your choice. You won’t miss the meat with these big, bold flavors.

  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes

Yield: 10 1x

Ingredients

Scale
  • 2 TB olive oil
  • 1 medium onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp ground cinnamon
  • 2 TB oregano
  • 2 tsp ground coriander
  • 3 TB tomato paste
  • 2 green bell peppers + 2 red (or yellow) bell peppers, seeded and chopped
  • 2 cans (14.5 oz each) fire roasted tomatoes, with juices
  • 4 cups vegetable broth
  • 1 can (14 oz) black beans, rinsed and drained
  • 1 can (14 oz) white beans, drained
  • 1 can (14oz) garbanzo beans, drained
  • 1 can (14 oz) corn kernels, drained
  • 2 (12 oz each) packages vegetable burger crumbles
  • kosher salt and freshly ground black pepper
  • Optional Garnishes: shredded cheddar cheese (vegan if desired,) cilantro, avocado, limes

Instructions

  1. 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.
  2. 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 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.
  3. For Slow Cooker: Add all ingredients into slow cooker. Cover and cook on Low for 6 hours.

Notes

This chili is even better the next day, so if you can make it the day beforehand, please do! If you don’t prefer to use vegetable burger crumbles, simply substitute with more beans or grains instead. This chili is absolutely delish with these honey cornbread muffins.

Nutrition

  • Serving Size: 1
  • Calories: 233
  • Sugar: 14.2 g
  • Sodium: 661.1 mg
  • Fat: 4.8 g
  • Carbohydrates: 42.6 g
  • Protein: 10.7 g
  • Cholesterol: 0 mg
  • Category: dinner, main dish
  • Method: stovetop
  • Cuisine: American

Keywords: vegetarian chili, vegan chili, slow-cooker chili, stovetop chili

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating

49 comments

    • Wendy “Sunny” P.

    Excellent veggie chili even for those who love the meaty kind! My vegetarian friends couldn’t believe it was meatless (asked me more then once). A few changes (or liberties), I used soy chorizo and cooked it well before adding to the chili. Also added two carrots (diced small). Third time messaging it. Delicious!!

      • Amy Dong

      So glad you all love this dish, Wendy 🙂

    • Tom D

    This recipe makes A LOT of chili. Flavor is good, though if you prefer a spicier chili, I’d add more chili powder or some jalapeños. The flavor actually reminds me a lot of the chili at Wendy’s, which is meant as a compliment! Prep was very easy, though I recommend getting the biggest bowl you can find to premix everything before putting it in the slow cooker. Like I said, this recipe makes a lot and it’s difficult to stir in the slow cooker.

      • chewoutloud

      Thank you, Tom; so happy you all liked it 🙂

    • Eileen Chisholm

    Loved this! I did the stovetop option and used a cup of farro instead of the veggie burger crumble (added with the bell peppers and diced tomatoes) and I accidentally grabbed a can of creamed corn which had added sugar so I only used 1/2 tsp of sugar…but it still worked great!

    • Wendy

    Incredibly yummy! Even meaters liked this chili. Lots of flavor. Used soy chorizo instead of vegan crumbles.

      • chewoutloud

      So happy everyone liked this! 🙂

    • PC TN

    I love this recipe and I’ve made it a couple of times as written. This time I made a few changes – left out a bag of the veggie crumbles and added soy chorizo. Oh my goodness. It is so good!!! Thanks!!

      • chewoutloud

      Yay! I’m so so happy you like this chili 🙂 Thanks for coming over to let us know… happy continued cooking!

    • Charity

    I’m going to try this—what veggie crumbles did you use?

    • Lori Leighton

    I just made it today! So good! I did put just 12 ounces of the burger crumbles which was the perfect amount, I felt. I love the crunch of the corn. I’m not a vegetarian and I loved this recipe.

      • chewoutloud

      So glad you guys liked it!! Yay! Thanks for coming over to let us know

      • chewoutloud

      Sooo happy you liked it, Lori! Thanks so much for coming over 🙂 Happy continued cooking!

    • Mark

    This pretty much is the best, but the cinnamon is just weird. I leave it and the sugar out, and also leave out the corn (since I eat it with tortillas anyway). I also substitute Anaheim chilis and a couple of jalapeños or serranos for two of the bell peppers, and I use kidney beans instead of white beans… so, I guess I’m not really making this recipe. Still, this is good for giving proportions.

    • Abbey

    Hi! How many does this serve?

      • chewoutloud

      Abbey, this makes a nice large pot, so depending on how hungry everyone is and whether you have side dishes to go with it, I’d say approx 8-10 (but probably more, if you’re doing it potluck style!)

    • ST

    17th Oct: Made this last night and it was amazing! Some family members who eat meat said it was unbelievably tasty. The measurement of all the ingredients was spot on. The only change in my recipe was that i used fresh corn instead of a can. I had a lot of it waiting so just substituted. I made it on a stove top. It surprising had a mild heat that didnt burn but definitely gave it a notch. it was perfect for a cold night. I am recommending this blog/recipe to a bunch of my friends to try it out. never thought a vegetarian Chili would make me swoon. 🙂

    Thank you!

      • chewoutloud

      Awww, that’s super awesome to hear! So glad you all liked this so much. My family and friends do, too 🙂 Enjoy the fall season!

    • kumamonjeng

    This dish look so appetizing! Thank you for the important tips that is to make the vegetarian chili one day before and consume the next day so the flavor get even better. This would be great if I am busy for the next day and I can prepare one day advance.

    • Jeypi Kyu

    i’m really fond of eating chili foods so just with the title of this post i kinda strated to crave for this already and the more as i saw the pictures and read the whole post… really loved the way you gave us an idea about this dish,, thanks so much.. 😀

    • Amanda

    MMM I love chilli. I would love to make a vegetarian chilli! If there is enough flavoring in the dish, you will never miss meat!

    • Thelittlelai: Beyond limits

    Wow, this looks really luscious and tempting. A perfect way to fight the coldness brought by a heavy snow outside. This is actually the Best Vegetarian Chili Recipe, I’ve ever read and seen as well. Thank you so much for sharing your recipe, will try to make one, If I get the chance.

    • Tiffany Yong

    Honestly, you don’t have to say that this is the best chili because it TOTALLY looks delicious. It’s a mistake to be reading your post at night cuz now I’m craving for this dish!

    • hillcitybride

    I love chili! And anything that can be made easily in the crock pot. What a great veggie recipe. Yum!

    • Rachel

    I am personally not a vegetarian but I have a number of people who are at work and we have a lot of pot lucks so I am always looking for some good recipes.

    • Karlyn Cruz

    Thank you for sharing this recipe! I had vegetarian chili once and I remember it being the best one I ever had. Never could find it again. So I am definitely open to finding a recipe I can make or work with!

    • Melanie Poulos Walsh

    YUM! I’m vegan (except for dessert), so having another amazing recipe to add to my routine is so appreciated. I love those veggie crumbles for meat substitute!

    • Ayana Christine Nell

    Wow this looks so good! I was really craving soup today but my husband doesn’t feel like soup counts as a real dinner haha so I’ll have to save it for a day when he’s not home!

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