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.


Olive Oil | Onion | Garlic | Sugar Chili Powder | Cumin Cinnamon | Oregano  Coriander | Tomato Paste  Bell Peppers  Roasted Tomatoes  Vegetable Broth  Black Beans | White Beans Garbanzo Beans | Corn  Vegetable Burgers

Directions For Stovetop:

Cook onion and garlic, stirring until fragrant. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander.  Stir to combine. Add tomato paste and stir.


Add bell peppers, fire-roasted tomatoes with juices, salt, pepper & broth. Scrape & stir. Simmer, covered, 20 min.  Add beans and vegetable crumbles, stir. Cook 20 min. Remove from heat. Add salt &  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.

This chili is even better the next day, so if you can make it the day beforehand, please do!

You won’t miss the meat with these big, bold flavors.

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