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The Best-Ever Crock-Pot Vegetarian Chili Recipe

This easy crock-pot chili will satisfy a crowd—and not just the vegetarians!

Just because a meal doesn't have meat in it doesn't mean it can't be a hearty one! This crock-pot vegetarian chili is stocked with all sorts of filling foods you'll love mixing together in the slow cooker.

This vegetarian crock-pot chili recipe is made with two different kinds of beans: black and kidney beans. Add in the sweet corn, a sweet potato, onion, and a slice of homemade cornbread (which you can easily throw together using a baking mix), and this crock-pot meal will be a delicious, vegetarian alternative to the real thing.

Need some extra protein?

If you're looking for some extra protein and you do eat meat, you could always add in some chicken breast or beef chuck to the chili. Simply dice some up and add it in on the bottom of the slow cooker before adding in the other ingredients. You could even cook it using chicken stock or beef stock to give it that particular flavor.

However, protein doesn't always have to come from meat! You could always add in soy chorizo instead, giving it that extra vegetarian protein without needing to add in real meat.

Makes 6 servings


1 15 oz. can black beans
1 15 oz. can kidney beans
1 15 oz. can sweet corn
1 sweet potato, peeled and cubed
1 medium onion, diced
2 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup vegetable stock

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How to Make It

  1. Place the black beans, kidney beans, sweet potato, onion, and minced garlic into the slow cooker.
  2. Add the crushed tomatoes, and sprinkle all of the seasoning. Mix thoroughly until everything is evenly distributed.
  3. Pour in the vegetable stock.
  4. Turn the slow cooker on high for 4 hours, or low for 8 hours.
  5. Serve with desired toppings—like shredded cheese or cornbread!

Eat This! Tip

Freeze this meal and save it for later! Add all of the ingredients but the vegetable stock into a gallon-size freezer bag. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix ingredients together so they are evenly distributed before turning on the slow cooker. Pour in the vegetable stock and follow the normal instructions from there.

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Kiersten Hickman
Kiersten Hickman is a senior editor at Eat This, Not That!, specializing in recipe development, food, and diet coverage. Read more