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.
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.
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