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Easy slow cooker vegetarian chilli

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A delicious, filling, easy slow cooker vegetarian chilli recipe that’s bursting with flavour, healthy and really easy to prepare and cook!

Slow cooker vegetarian chilli is a very economical, filling easy family recipe. It’s a great way to get kids to eat loads of veggies – even my reluctant vegetable eater always seems happy to eat them in the form of a chilli!

This slow cooker vegetarian chilli recipe is not too spicy, more of a fragrant warmth so it’s perfect family food.

I’ve really started to embrace slow cooker meals lately, they seem to fit so well into busy hectic family life and encourage me to do far more one-pot cooking which saves time on washing up and tidying, always a good thing!

This recipe was created as part of the Veganuary drive to eat vegan meals and I’m happy to say one we all really enjoyed.

The leftovers were served in crispy skinned jacket potatoes the next day – admittedly with a dollop of sour cream… but just who can eat a jacket potato without the sour cream…. mmmmm.

slow cooker vegetarian chilli recipe, vegan family recipe, avocado, wahaca chilli sauce

Slow Cooker Vegetarian Chilli Ingredients

  • 1 tbs sunflower oil
  • 2 sticks of celery – finely sliced
  • 3 cloves of garlic – finely chopped
  • 2 red onions – chopped
  • 3 carrots – finely diced
  • 1 green pepper – finely sliced
  • 1 red pepper – finely sliced
  • 2 – 400g cans of chopped tomatoes
  • 2 – 400g cans of mixed beans
  • 2 tbs tomato puree
  • 2 tsp ground cumin
  • 3 tsp smoked paprika
  • 2 tsp ground coriander
  • 1 tbs cocoa
  • pinch sea salt
  • pinch cracked black pepper
  • handful of chopped coriander (optional)

How to make slow cooker vegetarian chilli

  • Heat the slow cooker on the low setting.
  • I have a Crockpot Sauté slow cooker so you can remove the slow cooker pan and use on the hob to get things started – so I add a splash of sunflower oil to the slow cooker pan over a low heat on the hob, put the onions, garlic, celery and spices in and sizzle for 5 minutes.
  • Next I add the carrots, peppers, tomatoes, tomato puree and beans and one tomato half a can of water.
  • Then add a good pinch of salt and a grind of pepper.
  • Bring the chilli to the boil and then transfer to the slow cooker for around 8 hours on the low setting.
  • Before serving if the chilli needs thickening up – simply stir a couple of tsp of cornflour into a drop of cold water and stir through the chilli to thicken.

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What to serve with a veggie chilli

Vegetarian chilli is really versatile and goes with loads of different side dishes and toppings – try…

Vegan chilli side dishes and toppings

  • Plant based plain yogurt – just dollop over the top. For a vegetarian version just use ordinary Greek yogurt.
  • Plant based shredded cheese – scattered over just before serving. For a vegetarian version you can use grated Cheddar cheese.
  • Corn cobs – oven roasted with maple syrup and chilli flakes
  • Healthy coleslaw (ad feature recipe) – a healthy slaw recipe that skips the creamy dressings.

How to use up leftover chilli

  • Use leftover chilli to stuff baked potatoes and add a side salad.
  • Make the leftover veggie chilli into fajitas, add some cheese and salad.

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Yield: Serves 6

Easy slow cooker vegetarian chilli

Delicious, filling, low cost family meal

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 1 tbs sunflower oil
  • 2 sticks celery - finely sliced
  • 3 cloves garlic - finely chopped
  • 2 red onions - diced 
  • 3 carrots - finely diced
  • 1 green pepper - finely sliced
  • 1 red pepper - finely sliced
  • 2 - 400g cans of chopped tomatoes
  • 2 - 400g cans of mixed beans
  • 2 tbs tomato puree
  • 2 tsp ground cumin
  • 3 tsp smoked paprika
  • 2 tsp ground coriander
  • 1 tbs cocoa powder
  • pinch sea salt
  • pinch cracked black pepper
  • handful of coriander - roughly chopped 

Instructions

  1. Heat the slow cooker on the low setting.
  2. I have a Crockpot Sauté slow cooker so you can remove the slow cooker pan and use on the hob to get things started – so I add a splash of sunflower oil to the slow cooker pan over a low heat on the hob, put the onions, garlic, celery and spices in and sizzle for 5 minutes.
  3. Next I add the carrots, peppers, tomatoes, tomato puree and beans and one tomato half a can of water.
  4. Then add a good pinch of salt and a grind of pepper.
  5. Bring the chilli to the boil and then transfer to the slow cooker for around 8 hours on the low setting.
  6. Before serving if the chilli needs thickening up – simply stir a couple of tsp of cornflour into a drop of cold water and stir through the chilli to thicken.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 288Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 416mgCarbohydrates: 50gFiber: 16gSugar: 11gProtein: 14g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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slow cooker vegetarian chilli served with boiled rice and sliced avocado. Text overlay reads "slow cooker vegetarian chilli recipe"

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