Slow Cooker Veggie Chili

This vegan and gluten free Slow Cooker Veggie Chili is hearty and flavorful! It's made with beans, sweet potatoes, and Southwest spices.

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

There are lots of chili recipes in existence and each of them is delicious in its own way. This version is naturally vegan, dairy free, and gluten free, but every bit as hearty and satisfying as any other chili out there.

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 slow cooker makes it simple to create meals that boast complex flavors with minimal effort. That is definitely the case with this veggie chili. It's super easy to throw together and the crockpot does most of the work.

This meatless chili is literally packed with hearty ingredients like sweet potatoes, kidney and pinto beans, bell peppers, garlic, onions, and tomatoes. It can be garnished with your favorite toppings of choice!

Jump to:

• How To Add Flavor To Veggie Chili
• Ingredients For Slow Cooker Veggie Chili
• How To Make Slow Cooker Veggie Chili
• Do I Have To Drain And Rinse Canned Beans?
• How Long Does Slow Cooker Chili Take To Cook?
• How To Thicken Chili
• Can This Chili Be Made Ahead?
• What To Serve With Veggie Chili
• How Long Does This Chili Last In The Fridge?
• Can It Be Frozen?
• Slow Cooker Veggie Chili

How To Add Flavor To Veggie Chili

Chili is one of those dishes that we often think of as loaded with meat. This is definitely the case with a lot of chili recipes out there, but there are just as many equally tasty meatless versions.

One of the things I love most about vegetarian chili is the fact that the flavor of each ingredient shines through. The veggies are not overshadowed by the flavor of the meat.

This version is made with sweet potatoes. I find that the natural sweetness of the sweet potatoes helps to balance the tanginess of the tomatoes, the smokiness of the spices, and the earthiness of the beans.

The fact that this chili is made in the slow cooker allows all of the ingredients to come together as they slowly simmer in the crockpot.

It's flavored with minced garlic, onions, and jalapeno pepper, along with bell peppers, fire roasted tomatoes, and spices like chili powder, paprika, cumin, and oregano.

Ingredients For Slow Cooker Veggie Chili

Here's what you'll need to make it.

• 6 cloves Garlic
• 1 Onion (any color)
• 1 Bell Pepper (any color)
• 5 heaping cups Sweet Potato (equals 1-2 medium to large sweet potatoes)
• 1 15.5 oz. can Kidney Beans
• 1 15.5 oz. can Pinto Beans (or black beans)
• 1 14.5 oz. can Fire Roasted Tomatoes (or regular diced tomatoes)
• 2 cups Crushed Tomatoes
• 1 4 oz. can Diced Green Chilis (mild or spicy)
• 2 Tbsp. Chili Powder
• 1 tsp. Paprika
• ½ tsp. Cumin
• ½ tsp. Dried Oregano
• 2 cups Vegetable Broth
• 2 Tbsp. Corn Starch (can sub arrowroot powder)
• ½ tsp. each Kosher Salt and Pepper
• Toppings such as Avocado, Cilantro, Lime, Tortilla Chips (optional)

How To Make Slow Cooker Veggie Chili

Another reason I love slow cooker veggie chili is that there is no need to cook any of the vegetables or ingredients before adding them to the crockpot.

All that's needed is to chop all of the aromatics and vegetables, add them to the slow cooker, and let it do most of the work.

1. Start by mincing 6 cloves of garlic and 1 onion (any color).
2. Mince 1 jalapeno pepper and remove the seeds for less heat (feel free to leave the seeds if you prefer a spicier chili).
3. Dice 1 bell pepper (any color)
4. Peel 1-2 medium to large sized sweet potatoes. Cut the sweet potatoes into chunks, making sure that they are all relatively the same size to ensure that they cook evenly (yields 5 heaping cups of sweet potatoes).
5. Drain 1 can of kidney beans and 1 can of pinto (or black) beans. Rinse the beans under cold water to remove any excess sodium (optional).
6. Place the diced sweet potatoes into a slow cooker.
7. Add the minced garlic, onions, jalapeno and bell peppers to the crockpot.
8. Pour the drained kidney and pinto (or black) beans into the crockpot, along with 1 4 oz. can of diced green chilis (mild or spicy).
9. Add 2 Tbsp. chili powder, 1 tsp. paprika, ½ tsp. each dried cumin and oregano, and ½ tsp. each of kosher salt and pepper.
10. Pour 1 14.5 oz. can of fire roasted tomatoes, 2 cups crushed tomatoes, and 2 cups of vegetable broth into the slow cooker. Stir until all of the ingredients are completely combined.

Do I Have To Drain And Rinse Canned Beans?

I like to drain canned beans, but do not find it necessary to rinse them before adding them to the chili.

I recommend draining the kidney and pinto beans before adding them to this veggie chili, but it is up to you if you'd like to rinse them under cold water.

Rinsing canned beans helps to remove any excess salt. If you are concerned about sodium levels, feel free to rinse them before adding them to the chili.

How Long Does Slow Cooker Chili Take To Cook?

After everything is completely combined, place the lid on the crockpot and cook for 4-5 hours on High or 6-8 hours on Low.

This amount of time should be sufficient to soften the sweet potatoes and other veggies, while allowing the flavors of the chili to develop. The sweet potatoes should be soft, but not mushy at the end of the cooking time.

The only other step required is to make a cornstarch slurry and add it to the chili 30 minutes before the end of the cooking time. This is the case whether cooking the chili on High or Low.

How To Thicken Chili

A cornstarch slurry is a great way to thicken chili of any kind.

A slurry is simply a mixture of a thickener, such as cornstarch or arrowroot powder and water or some kind of liquid.

In this case, the cornstarch is combined with some of the broth from the chili and then poured back into the slow cooker 30 minutes before the end of the cooking time.

This allows the chili to thicken up and creates a rich, silky texture.

1. To make a slurry, simply remove 1 cup of the chili broth from the slow cooker using a glass measuring cup.
2. Add 2 Tbsp. cornstarch, arrowroot powder, or thickener of choice and whisk until completely combined.
3. Pour the slurry back into the crockpot and stir the chili until completely incorporated.
4. Return the lid to the slow cooker and cook for another 30 minutes.

Can This Chili Be Made Ahead?

The great thing about chili is that it can be made ahead of when you'd like to serve it. I find that chili actually tastes better the day after its made.

• If making ahead, simply prepare the recipe as directed and allow it to cool completely before transferring to the refrigerator for storage.
• To reheat the chili, place the chili back into the slow cooker and heat on either High or Low until it is thoroughly heated. Alternately, you can transfer it to a Dutch oven or heavy-bottomed soup pot and heat it on the stove top.

I find that the sweet potatoes provide a great 'meaty' texture to this chili and hold up well to the slow-cooking process.

The sweet potatoes should retain their soft texture after cooking and also if reheated the next day. It's important to keep in mind that sweet potatoes can become mushy if overcooked, or reheated too many times.

What To Serve With Veggie Chili

One of the best things about chili is all of the toppings that are added before serving.

I love to garnish this veggie chili with a squeeze of fresh lime juice, diced avocado, and fresh cilantro.

• Other great topping ideas include diced onions or jalapeno peppers, pickled jalapenos, hot sauce, sour cream or shredded cheese (if not vegan).
• Corn tortilla chips, corn tortillas, or homemade corn bread are great serving options.
• These cheddar chive scones or homemade biscuits are perfect for dipping.

How Long Does This Chili Last In The Fridge?

Any leftover chili may be stored for 2-3 days in an airtight container in the refrigerator.

Make sure to allow the chili to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

Yes! This chili is dairy free and makes a great freezer meal.

How To Freeze

1. Prepare the recipe as directed and allow the chili to come to room temperature before freezing.
2. Freeze without any of the toppings.
3. Once cooled, place in heavy-duty freezer bags or a freezer-safe container, label with the date, and freeze up to 3 months.

How To Reheat

1. Thaw overnight in the fridge and reheat on the stove top.
2. You can also place the frozen soup in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.

Love chili? Check out these recipes!

• Slow Cooker Turkey Chili
• Slow Cooker Ground Beef Chili

Love slow cooker recipes? Don't miss these!

• Slow Cooker Chicken Potato Soup
• Crockpot Tortilla Soup
• Slow Cooker BBQ Chicken
• Crockpot Buffalo Chicken
• Slow Cooker Barbacoa Tacos
• Slow Cooker Chicken Corn Soup

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