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There’s nothing like coming home to a cozy bowl of Slow Cooker Vegetarian Chili, a true set it and forget it meal that’s as satisfying as it is wholesome. Packed with black beans, kidney beans, onions, and garlic simmered in a rich tomato sauce, this vegetarian chili recipe delivers all the hearty comfort of traditional chili without the meat. It’s easy, nourishing, and absolutely perfect for weeknights, meal prep, or game day.
What Makes This Recipe Work
This Vegetarian Chili is everything you want in a hearty comfort dish: flavorful, filling, and effortlessly simple. The slow cooker does all the heavy lifting, letting the beans, quinoa, and vegetables simmer together until they develop deep, rich flavor in every bite. It’s proof that plant-based meals can be every bit as satisfying as their meaty counterparts.
What makes this the best vegetarian chili is its balance of texture and taste. The quinoa gives it a subtle nuttiness and extra protein boost, while the blend of beans keeps it hearty. Each spoonful is cozy and full-bodied, perfect for anyone looking for a slow cooker vegetarian chili that feels indulgent yet wholesome.
What Goes Into Vegetarian Chili
A mix of pantry staples and fresh aromatics come together to make this Vegetarian Chili rich, hearty, and full of flavor. Each ingredient adds its own layer of warmth and depth, making this a comforting meal that’s both simple and satisfying.
- Quinoa: This tiny grain soaks up the chili’s bold flavors while adding texture and protein to make the dish extra filling.
- Black Beans and Kidney Beans: A classic combo that brings creaminess and heartiness, creating a perfectly balanced vegetarian base.
- Tomato Paste and Diced Tomatoes: These give the chili a thick, rich sauce and a deep tomato flavor that ties everything together.
- Chili Powder and Cumin: The spices that make the magic happen, adding warmth, smokiness, and just the right amount of kick to every spoonful.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Vegetarian Chili
- Combine Everything: Add all the ingredients to your slow cooker and give it a good stir to mix the flavors evenly.
- Cook Until Tender: Cover and cook on low for 5 hours or on high for 23 hours, untild the chili is thick and hearty.
A comforting bowl of Vegetarian Chili pairs wonderfully with dishes that add a mix of texture and flavor. Try it alongside Chicken Fajitas for a satisfying combination of smoky, spiced vegetables and tender chicken wrapped in warm tortillas. The flavors complement each other beautifully, especially when served family-style for a cozy dinner.
If you’re craving something extra cheesy, Cheesy Pizza Pull Apart Bread or a Steak Fajita Grilled Cheese make perfect companions. Both are loaded with melty goodness and bold flavors that balance the chili’s richness, turning a simple meal into a hearty, crowd-pleasing spread.
Tips For Making Vegetarian Chili
- I love using two kinds of beans because it gives the chili a nice mix of texture and flavor. Every bite feels hearty and satisfying without needing any meat at all.
- Try toasting your spices before adding the liquids. It takes just a minute, but that quick sizzle brings out such a deep, smoky flavor that makes the chili taste like it’s been slow cooked for hours.
- Don’t skip the tomato paste because it’s the secret to that rich, thick sauce that clings to every spoonful.
- If you like your chili thicker (like I do), add the quinoa halfway through cooking. It soaks up just enough liquid to make the chili perfectly hearty without turning mushy.
Recipe FAQ’s
Yes, you can leave out the quinoa if you prefer. Try adding extra beans or a handful of diced sweet potatoes instead for more texture and heartiness.
Absolutely. Canned diced tomatoes give great flavor and help thicken the chili. Just be sure to include all the juices for extra richness.
Let it simmer uncovered for 10 to 15 minutes, or stir in a spoonful of tomato paste or extra quinoa to soak up the liquid.
Slow Cooker Vegetarian Quinoa Chili
Ingredients
- 2/3 cup uncooked quinoa
- 15 ounce black beans canned
- 15 ounce kidney beans canned
- 1/4 cup tomato paste
- 14 ounces diced tomatoes canned
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pinch parsley optional as a garnish
Instructions
- Add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There was a section where it says how to do it on the stove??
Hi Angela, here is how I’d do it on the stove top.
1. Sauté the onion in a large pot or Dutch oven until soft. Add the garlic and cook for another minute.
2. Stir in the tomato paste and all the spices (chili powder, cumin, coriander, paprika, cayenne) and cook for 1 more minute.
3. Add the vegetable broth, diced tomatoes (with their juices), black beans, kidney beans, and the uncooked quinoa.
4. Bring it all to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes, or until the quinoa is tender and the chili has thickened up (might need a bit longer to thicken to the same consistency as the slow cooker would).
5. Season with salt and pepper if it needs it.
Enjoy Xx
I was so surprised at how sumptuous this tasted. Even my husband liked it, and he doesn’t trend toward vegetarian, is almost officially allergic to foods considered ‘healthy. It was so very easy to make in the slow cooker. Delicious and simple. Thanks very much, I will make again.
Love this recipe. It’s in our weekly rotation and my 3.5 year old loves it. I usually make it every other week and freeze the leftovers for the following week. I also always make it for the superbowl and everyone loves it.
I have made this recipe a zillion times! I use my own cooked beans and fresh tomatoes (double the salt if you do that), but otherwise it’s totally the same. I’ve served it to many guests and they cannot believe how good it is. It’s a regular rotating dinner in my home.
How should I modify this to make enough for 16 servings please?
TY
See where it says “Servings” and the default is 8? If you click on that it brings up a sliding bar that lets you adjust the amount of servings you’d like to make, and the ingredients update accordingly.
Wow…I wanted to love this. WAY too much chili powder for my taste (I questioned the amount while making it – should have gone with my gut). Not just from a flavor perspective, but I think it also effected the texture. I’d make again, prob with just 1 tablespoon of chili powder & another can of beans.
For the freezer prep part, do i cook the quinoa still or just freeze it with everything uncooked and let the slow cooker do the work?
Yes, you will cook it and then freeze it. Hope that helps! XO
Do the beans need to be drained and rinsed?
Yes, I always like to do that with all my beans! You will love this Chili!
Thanks for sharing the recipe Karina. I’m trying to eat more veggie and less meat everyday. Will try your recipe this weekend.
Cheers,
Rose
YAY!! I think you will LOVE this! Enjoy!!