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Home » Recipes » Slow Cooker Recipes

Slow Cooker Veggie Chili with Beans and Corn

Dated: January 27, 2019 Last Modified: March 28, 2022 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Slow Cooker Veggie Chili recipe is easy and healthy. It's made in the crockpot with beans and corn. A great hearty vegetarian meal!

My recipe for Slow Cooker Vegetarian Chili was first published on Sunday Supper Movement where I am a contributor.

I also love that the humble slow cooker provides healthy and hearty meals that the whole family can enjoy; Meals like this Slow Cooker Vegetarian Chili.

Slow cooker vegetarian chili with shredded cheese, cilantro, tortilla chips, and lime wedges.

The slow cooker has always been and always will be one of my favorite cooking appliances. 

I love that during this day and age when there is an emphasis on speed and efficiency there exists in our kitchens a cooking vessel whose strength lies in its slowness. There’s something comforting and reassuring about that.

The simple slow cooker can help you create meals that boast complex flavors with minimal effort.

I mean, this Crockpot Vegetarian Chili is EASY! Top it with some shredded cheese, avocado, and cilantro and you’ve got the perfect gluten free dinner.

Jump to:
  • Ingredients For Slow Cooker Veggie Chili
  • Do I Have To Drain And Rinse Canned Beans?
  • How To Make Vegetarian Chili From Scratch
  • How Long Does It Take To Make Meatless Chili In The Slow Cooker?
  • How To Thicken Vegetarian Chili
  • What To Serve With Slow Cooker Veggie Chili
  • Slow Cooker Veggie Chili with Beans and Corn
Minced garlic, onions, and orange bell peppers on wooden cutting board with knife.

Ingredients For Slow Cooker Veggie Chili

The only real ‘effort’ involved in creating this Slow Cooker Veggie Chili is to chop the aromatics and the vegetables. I like to use garlic and onions and a bell pepper for some great vegetal flavor.

Here's What You'll Need To Make It:

  • 4 cloves Garlic
  • 1 Onion (any color)
  • 1 Bell Pepper (any color)
  • 1 Tbsp. Olive Oil
  • 2 15.5 oz. cans Kidney Beans (light or dark)
  • 1 15.5 oz. can Pinto Beans
  • 1 28 oz. can Diced Tomatoes
  • 1 8 oz. can Tomato Sauce
  • 2 Tbsp. Sugar
  • 2 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1.5 tsp. Cumin
  • 1 tsp. Italian Seasoning
  • 3 cups Gluten Free Vegetable Broth
  • 2 cups Frozen Corn
  • ½ cup Water
  • 2 Tbsp. Corn Starch
  • Kosher Salt and Pepper (to taste)
  • Toppings: Avocado, Cilantro, Lime, Tortilla Chips, Cheese (optional)
  1. Simply mince 4 cloves of garlic and 1 small onion – You can use a white, yellow, or red onion.
  2. Dice 1 bell pepper into pieces – Feel free to use a red, yellow, orange, or green pepper.
Uncooked vegetarian chili in slow cooker.
  1. I like to plug the slow cooker in and get it warmed up while I chop the ingredients. Once the garlic, onions, and pepper is chopped add it to the slow cooker along with 1 Tbsp. of olive oil.
  2. Stir these ingredients together until they are coated in the olive oil.

Do I Have To Drain And Rinse Canned Beans?

I like to rinse canned beans because it gets rid of any excess salt. You can always add more salt but you can’t take it away!

Additionally, draining the liquid and rinsing the beans removes excess starch that can affect the taste and texture, as well as it can remove any metallic taste that might be left behind.

  • Drain and rinse 2 15.5 oz. cans of light or dark kidney beans as well as 1 15.5 oz. can of pinto beans.
Scoop of vegetarian chili with beans and corn lifted from slow cooker on metal ladle.

How To Make Vegetarian Chili From Scratch

The next step is to add the rest of the ingredients. Add the following ingredients to the slow cooker:

  1. 1 28 oz. can of diced tomatoes, 1 8 oz. can of tomato sauce, 2 Tbsp. sugar, 2 tsp. chili powder, 1 tsp. smoked paprika, 1 ½ tsp. cumin, 1 tsp. Italian seasoning, and a pinch of salt and pepper.
  2. Add the drained and rinsed kidney and pinto beans.
  3. 2 cups of frozen corn.
  4. 3 cups of vegetable broth.
  5. Stir everything together until everything is completely combined.

Love vegetarian recipes? Don't miss these!

  • Garden Fresh Vegetable Lasagna
  • Quinoa Enchilada Casserole
  • Roasted Vegetable Pasta Bake
  • One Pot Veggie Pasta
  • Cheesy Skillet Veggie Lasagna
  • Baked Eggplant Parmesan
  • Lemon Pea Risotto
  • Tuscan Vegetable Soup
Veggie chili with shredded cheese, cilantro, and avocado chunks in white bowls.

How Long Does It Take To Make Meatless Chili In The Slow Cooker?

Once all the ingredients are added, cook the Slow Cooker Vegetarian Chili for 5-6 hours on ‘High’ or 7-8 hours on ‘Low'.

The onions and peppers should have softened at this point and all the flavors should be nicely developed.

How To Thicken Vegetarian Chili

I personally like for chili to be thick and hearty so I find it helpful to thicken it a bit using a cornstarch slurry. A slurry is just a mixture of cornstarch and water.

  1. Once the chili is fully cooked simply mix 2 Tbsp. of corn starch with ½ cup of water and drizzle it into the slow cooker.
  2. Stir until the chili has thickened to the consistency you like.

Love slow cooker recipes? Don't miss these!

  • Slow Cooker Chicken Potato Soup
  • Crockpot Tortilla Soup
  • Slow Cooker BBQ Chicken
  • Crockpot Butternut Squash Sausage Soup
  • Slow Cooker Barbacoa Tacos
  • Southwest Chicken Corn Soup
Veggie chili with shredded cheese, cilantro, avocado chunks, lime wedges, and tortilla chips in white bowls.

What To Serve With Slow Cooker Veggie Chili

Once the chili has reached your desired consistency it’s ready to serve! This recipe has great smoky flavor from the smoked paprika and chili powder – There is a great Southwestern flair to this Slow Cooker Vegetarian Chili.

I recommend topping it with some diced avocado or Poblano Avocado Dip, chopped cilantro, shredded cheese, and a squeeze of lime. It’s perfect for scooping up with some tortilla chips!

Corn tortillas or homemade corn bread are great serving options.

This Slow Cooker Vegetarian Chili will warm you right up during these cold winter months (which is awesome because Minnesota is SERIOUSLY cold right now)!

It’s great for a weeknight dinner, makes for perfect Game Day fare, and serves as a flavorful topping for veggie burgers, meaty burgers like this Juicy Lucy Burger or Roasted Poblano Burger, and hot dogs.

This recipe is a great option for serving guests who may be vegetarian but I guarantee it will be loved by everyone!

If you love chili be sure to check out this Slow Cooker Turkey Chili or Slow Cooker Ground Beef Chili!

Looking For More Vegetarian Slow Cooker Recipes? Don't Miss These!

Slow Cooker Peanut Butter Oatmeal

Slow Cooker Butternut Squash Ratatouille

Crockpot Lentil Soup

Slow Cooker Mac and Cheese

Slow cooker vegetarian chili with shredded cheese, cilantro, tortilla chips, and lime wedges.

Slow Cooker Veggie Chili with Beans and Corn

Christine Rooney
This Slow Cooker Veggie Chili recipe is easy and healthy. It's made in the crockpot with beans and corn. A great hearty vegetarian meal!
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Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Course
Cuisine American
Servings 8
Calories 347 kcal

Ingredients
 
 

  • 4 cloves garlic
  • 1 small onion white, red, or yellow
  • 1 bell pepper any color
  • 1 Tbsp. olive oil
  • 2 15.5 oz. cans kidney beans light or dark
  • 1 15.5 oz. can pinto beans
  • 1 28 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 2 Tbsp. sugar
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 ½ tsp. cumin
  • 1 tsp. Italian seasoning
  • 3 cups low sodium vegetable broth
  • 2 cups frozen corn
  • ½ cup water
  • 2 Tbsp. corn starch
  • pinch salt adjust to taste
  • pinch pepper adjust to taste
  • Toppings: Avocado, cilantro, cheese, tortilla chips Optional

Instructions
 

  • Plug a slow cooker in and get it warmed up while you prepare the ingredients.
  • Mince 4 cloves of garlic and 1 small onion. Dice 1 bell pepper (feel free to use any color pepper you like).
  • Drain and rinse 2 15.5 oz. cans of light or dark kidney beans and 1 15.5 oz. can of pinto beans.
  • Add 1 Tbsp. olive oil to the warmed slow cooker along with the garlic, onions, and peppers. Stir to combined these ingredients.
  • Add 1 28 oz. can of diced tomatoes and 1 8 oz. can of tomato sauce to the slow cooker.
  • Add 2 Tbsp. sugar, 2 tsp. chili powder, 1 tsp. smoked paprika, 1 ½ tsp. cumin, 1 tsp. Italian seasoning and a pinch of salt and pepper to the slow cooker.
  • Add the kidney beans, pinto beans, 3 cups vegetable broth, and 2 cups of frozen corn to the slow cooker. Stir all of the ingredients together until completely combined.
  • Place the cover on the slow cooker and cook for 5-6 hours on 'High' or 7-8 hours on 'Low'.
  • When the chili has finished cooking thicken it using a slurry of corn starch and water. Stir 2 Tbsp. corn starch into ½ cup of water. Slowly pour the slurry into the chili and stir until it has thickened to the consistency you want.
  • Dice 1-2 avocados, mince 1 cup cilantro, shred 1 cup of cheese, and cut 1 lime into wedges. Serve the chili with these toppings along with tortilla chips.

Notes

Cooking times may vary. 5-6 hours on 'High' or 7-8 hours on 'Low' should fully cook the chili in most slow cookers.

Nutrition

Calories: 347kcal
Keyword vegetarian chili, slow cooker vegetarian chili, crockpot vegetarian chili, gluten free vegetarian chili
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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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