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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 in a bowl with cheese on top
Even the teenagers don’t realize there’s no meat in this hearty vegetarian chili.

The Vegetarian Chili Even Meat Eaters Love

Minnesotans are well acquainted with their chili, as two-thirds of the year around here, the weather calls for some hearty big bowls of chili and honey cornbread muffins.

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

vegetarian chili, vegan chili
A big pot of this vegan chili will easily feed a crowd or provide plenty of leftovers for the week.

The Best Vegetarian/Vegan Chili

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

  • You can use your slow-cooker or stovetop…it’s 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 teenagers 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
You’ll feel great about feeding your family a satisfying bowl of healthy chili that’s loaded with plant protein.

Watch this Recipe in Action


More Chili Variations

Vegetarian Chili
Commonly 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.

What can I serve with chili?

We absolutely recommend serving your chili with Honey Cornbread Muffins (No Refined Sugar) OR Sweet Potato Cornbread.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

vegetarian chili, vegan chili

The Best Vegetarian Chili (Slow-Cooker or Stovetop)

4.89 from 202 ratings
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 minutes
Cook Time: 40 minutes
Servings: 10
Author: Amy Dong



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.
    vegetarian chili aromatics in pan
  • 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.
    vegetarian chili simmering

For Slow Cooker


  • 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.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Serving: 1serving | Calories: 169kcal | Carbohydrates: 15g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 634mg | Potassium: 277mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1609IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 5mg
Course: Dinner, Main Dish
Cuisine: American
Diet: Vegetarian
Method: Stovetop

Add a comment

Recipe Rating


    • Tracie Chandler
    • 5 stars

    Made this recipe for a work event because I anticipated a few vegetarian and vegan staff would attend. I double the recipe expecting enough leftovers for those who wanted to take a portion home. As it happened, not one vegetarian or vegan attended, and yet there were no leftovers. The omnivores declared the vegetarian chili, delicious, flavorful, yummy, and fire (which means really really good lol). The crockpot was filled to capacity (overfilled and I knew it). I cooked for two hours on high and then three hours on low. I followed the recipe as written and used cannellini beans for my white beans and Boca veggie crumbles (the overfilled pot had room for only 24 oz). I will absolutely make this recipe again, and look forward to having some leftovers for the next day..

      • Amy Dong

      That’s the best kind of compliment, Tracie! 🙂

    • Jenny Graves
    • 5 stars

    Any time my family can eat a delicious vegetarian meal I am grateful. This chili has pop and excitement. Its ideal for a slow cooker. Bravo!

      • Amy Dong

      Yay, Jenny!

    • Alex
    • 5 stars

    I normally add meat to my chili but this was awesome without it! This will be my new go-to chili recipe.

      • Amy Dong

      So glad you enjoyed this, Alex!

    • Erin
    • 5 stars

    This was just the right amount of spicy! Even my kid loved it and he’s super picky. Thanks!

      • Amy Dong

      Yay, Erin! Glad they loved it 🙂

    • Bernice
    • 5 stars

    What a great idea to add veggie burger crumbles to the veggie chili. This gives it a meaty texture which my whole family enjoyed. No one even noticed it wasn’t ground beef.

    • Amy
    • 5 stars

    I made this tasty chili on the stovetop and will be making it again. I loved the triple combination of beans and the spices were perfect.

      • Amy Dong

      So happy you guys loved it!

    • Veronika
    • 5 stars

    We definitely didn’t miss the meat in this chili! All the different kinds of beans made it filling and hearty. Can’t think of a better meal for the winter!

      • Amy Dong

      Yay, so glad you loved it, Veronika!

    • Natalia
    • 5 stars

    This delicious, easy to make chili was perfect for a cold day. A very tasty dinner for everyone. Thanks for another tasty, reliable recipe!

    • Kathryn
    • 5 stars

    This veggie chili is so hearty and I love how it’s veggie packed. Perfect for chilly weather when you just want comfort. Thanks for the recipe!

      • Amy Dong

      So glad you like it, Kathryn!

    • Sharon
    • 5 stars

    Having a comforting meal doesn’t mean it has to be loaded with calories, and this vegetarian chili proves it. I love that it’s made in the slow cooker too.

      • Amy Dong

      So glad you liked this, Sharon!

    • Ann
    • 5 stars

    We are huge chili fans here, but have not tried a vegetarian version yet. I have all of the ingredients, so giving it a try today!

    • Sarah

    Are you suppose to cook or sauté anything before adding it all to the slow cooker??

      • Amy Dong

      No need to pre-sauté anything – enjoy!

    • Amy
    • 5 stars

    Excellent recipe. I deleted the cinnamon and used Trader Joe’s soy chorizo instead of veggie burgers. Raves from vegetarians and carnivores. Sauteed the onions, spices and chorizo. Then threw everything in a crockpot. Came out perfectly.

      • Amy Dong

      So glad you liked it!

    • The Sudden Cook
    • 5 stars

    Wow looks amazinggggg! Definitely bookmarking this recipe:)

      • Amy Dong

      Yes! 🙂

    • Mitch
    • 5 stars

    Made this for dinner tonight, and it was insanely good! Loved the combination of spices. Will definitely be adding this to our weekly meal rotation.

      • Amy Dong

      Thanks so much, Mitch!

    • Ashley

    If I make this with quinoa instead of the veggie meat crumbles should I increase the amount of vegetable broth?

      • Amy Dong

      Yes, definitely increase the liquids as the quinoa will absorb.

    • Megan

    Curious, when are you supposed to add the corn??

      • Amy Dong

      Updated; add with the beans. Enjoy!

    • Diane

    Very good. I used plant-based hamburger. Will make again.

      • Amy Dong

      Yay, so happy you liked it 🙂

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