Traditional recipes

Vegetarian chilli in your slow cooker recipe

Vegetarian chilli in your slow cooker recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Vegetarian chilli

This is one of the best, easiest and tastiest vegetarian chilli recipes I've ever tasted. Best served with tortilla chips, grated cheese, guacamole and soured cream.

2 people made this

IngredientsServes: 8

  • 120ml olive oil
  • 4 onions, chopped
  • 2 green peppers, seeded and chopped
  • 2 red peppers, seeded and chopped
  • 4 cloves garlic, minced
  • 450g firm tofu, drained and cubed
  • 4 (400g) tins black beans, drained
  • 800ml tomato passata or sieved tomatoes
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 6 tablespoons chilli powder
  • 2 tablespoons dried oregano
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon hot pepper sauce, such as Tabasco®

MethodPrep:30min ›Cook:6hr10min ›Ready in:6hr40min

  1. Heat the olive oil in a large pan over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
  2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomato passata. Season with salt, pepper, cumin, chilli powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

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Reviews & ratingsAverage global rating:(331)

Reviews in English (229)

by Meghan

Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!!-24 Oct 2008

by epimethia

Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved.-04 Jul 2008

by pinkypink

This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly.-19 Aug 2008

Homemade Vegetarian Chili

It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It’s my favorite, and leftovers taste even better the next day.

This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.

I originally published this recipe four years ago. Since then, it’s become your favorite chili recipe as well (four-hundred reviews and counting).

I’ve cheered when you’ve told me that it won your chili competition, and love hearing that it’s become a staple recipe in your kitchen. Hooray!

This recipe is super flexible, so it also works great for meatless nachos or vegetarian taco filling. You can also add meat substitutions like soy chorizo or meatless crumbles. Here are the answers to some questions I get about this chili recipe!

  • Does chili need chicken or vegetable broth so it isn’t too thick?
    • The answer is no! The vegetables release enough liquid to give this recipe the perfect consistency.
    • Absolutely! I grew up in the Midwest eating chili for macaroni noodles. The addition of noodles, especially elbow macaroni, to this recipe is one of my favorite modifications. Just cook the noodles separately and add them when you are ready to eat. The origin of adding pasta isn’t clear but some people think it goes back to the Great Depression as a way to stretch chili recipes so they lasted longer.
    • Yes! This chili recipe tastes great when served over rice! Just cook the rice separately.
    • Yellow onions are the most common onion for chili. They get sweeter and softer when cooked and soak up the spices making them extra flavorful. You can top chili with red or white onions but I wouldn’t use them in the recipe itself as they don’t soften when cooked.
    • Yes! No need to let them thaw. Just add them to the mixture before you cook.
    • Yes! Just add the chopped chorizo to the mixture before you cook.
    • Yes! You can double this recipe and it should fit in a 12-quart crockpot.
    • Yes! Celery tastes amazing in this chili recipe.
    • Yes! This recipe works great if you are making meatless tacos.
    • Yes! This recipe works great for meatless nachos. Just spoon it over tortilla chips and add the toppings of your choice.

    32+ Vegetable Chili Recipe 9 Month Old Pictures

    32+ Vegetable Chili Recipe 9 Month Old
    . My whole family enjoyed this one and the leftovers have proved tastier than the first bowl. This recipe is completely vegan and no one has ever asked me, where's the beef? this is a flavorful stew with lots of warming spices (but not spicy) to fuel your internal fire and keep you feeling.

    Slow Cooker 3 Bean Vegetarian Chili Recipe Cookin Canuck from

    Scoop out all the seeds and put the fruit in a blender or food processor. We love a good chili recipe and this one does not disappoint. Isaac is on another vegetable strike.

    As the temperatures outside have started to get colder, making a warm pot of chili is essential.

    It is loaded with veggies, beef and just enough heat to make the absolute best chili! Enter your email to signup for the recipe newsletter. Top it off with fresh chopped cilantro and original blend. I love to cook and try different recipes.


    Let us know how it went in the comments below!


    Make it truly vegetarian with a vegetable stock.

    We love a good chili recipe and this one does not disappoint.

    Isaac is on another vegetable strike.

    Learn how to make spicy vegetable chili.


    The slow cooker does all the work for this tasty chili with vegetables and meat recipe.

    Isaac is on another vegetable strike.


    The great thing about vegetarian chili recipes like this one is that they are incredibly versatile:

    The introduction to this recipe was updated on july 27 add tomato paste and stir to coat vegetables.

    We love a super rich and tasty French onion soup, and this one certainly doesn’t disappoint. There’s nothing more comforting than caramelised onions, and this soup has them in spades. And the melted cheese-topped croutons to soak up that delicious broth is the piece de resistance! It takes almost no time at all to prep and then the slow cooker does the rest!

    Slow Cooker Vegetarian Chili

    I make a lot of chili recipes in the fall and winter.

    This Slow Cooker Vegetarian Chili is one of my all-time favorites. I have been wanting to share it for a while now, and finally perfected it.

    I love having a plant-based chili recipe that I can throw in the mix during the winter. This is loaded with beans, veggies and rich spices.

    Aside from the healthy beans and vegetables in this recipe, the fact it cooks in the crockpot all day is a huge time saver. Crockpot to the rescue, right?

    My site has a lot of meat based chili recipes but very few vegetarian and vegan friendly.

    What I love most about today&rsquos Slow Cooker Vegetarian Chili is that it uses three kids of beans, lots of vitamin rich vegetables and of course rich, warm spices.

    Load up your chili with your favorite garnishes and you have a complete meal!

    One of my favorite things to do when I make a big pot of chili is to set out a variety of garnishes for my guests or family.

    I like cheese, red onion, green onion, cilantro, sour cream, crushed chips, jalapeño slices and diced tomatoes.


    This vegetarian chili recipe in the crock pot is made with simple, healthy ingredients.

    1. BEANS: I consider the beans to be the star of this chili. For my recipe I used black beans, kidney beans and white beans. Feel free to mix it up and use your favorite beans. Chickpeas and red beans work nicely too.
    2. VEGETABLES: The veggies add texture, nutrition and flavor to this chili. I used garlic, carrots, red onion, bell peppers, diced tomatoes, celery and poblano peppers. Feel free to get creative and try things like zucchini, kale, spinach, spicy peppers, potatoes and cauliflower.
    1. RICH, WARM SPICES: Spices help to create the best chili possible. You will find oregano, cumin, chili pepper and cayenne pepper in this version.
    2. GARNISHES: Of course when it comes to chili, the garnishes take it to the next level. I am the queen of garnishes. I enjoy fresh cilantro, chopped green onions, cheese , diced red onion, sour cream, jalapeños and avocado. You can even add crushed chips to the top of your chili for that added crunch.


    Making chili in the crockpot couldn&rsquot be easier.

    You really just add everything in to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

    If you want to help the flavors really bloom in this chili I suggest sautéing the vegetables and spices before adding them to the slow cooker.

    This really helps the flavors open up!

    I would heat 2 Tablespoons olive oil in a medium skillet and then add the onion and sauté for about 2 minutes.

    Add in the garlic and the poblano and sauté for about 3 more minutes.

    Add the spices in and continue to sauté for about 3 to 4 minutes.

    From here just add that in to the slow cooker with the rest of the ingredients and you have an easy chili waiting at the end of the day.


    While I always think a big slice of cornbread goes best with chili here are some other ideas:

    WW Slow Cooker Vegetarian Lentil Chili


    • ▢ 1 cup chopped onion
    • ▢ 1 medium green bell pepper (I used red instead)
    • ▢ 2 carrots peeled and chopped
    • ▢ 4 cloves garlic, minced (I used 1 teaspoon jarred instead)
    • ▢ 2 tablespoons chili powder (or to taste)
    • ▢ 2 teaspoons ground cumin
    • ▢ 2 teaspoons dried oregano
    • ▢ 6 cups water
    • ▢ 2 cups brown lentils, picked over, rinsed and drained
    • ▢ 14 ounces canned diced fire-roasted tomatoes
    • ▢ 1 teaspoon salt
    • ▢ Chopped fresh cilantro and lime wedges for garnish, optional


    Recipe Notes

    Did you make this recipe? Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

    Source: WW Veg Power Cookbook (affiliate link)

    *PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

    Slow Cooker Vegetarian Chili

    This post may contain affiliate links. Please read my disclosure policy.

    Happy Meatless Monday, friends!

    Since soup season seems to be in full swing lately, I thought it would be apropos to kick the week off with one of my favorite recipes that just so happens to be meatless, vegan, gluten-free, super-easy to make, and wonderfully warm and comforting for chilly fall nights — my Slow Cooker Vegetarian Chili!

    This recipe is admittedly a riff on my Slow Cooker Chili recipe that’s usually made with ground beef. But I’ve been making it meatless for my vegetarian and vegan friends for years, adding in some farro (not gluten-free) or quinoa (gluten-free) for extra protein. And let’s just say, it is always a hit with vegetarians, vegans and meat-lovers alike. My friends love this chili.

    If you’re in a hurry, it’s easy to whip up in about 30-ish minutes on the stove (see instructions below). But for anyone who loves coming home to a delicious meal simmering in the Crock Pot, I think it’s hard to beat the ease of letting your slow cooker do all of the work with this one. Whatever method you choose, I think you’re going to love this one too. :)

    As I said before, I love adding in some extra grains to this vegetarian chili recipe to thicken it up and add some extra protein. About half the time I go with quinoa, which is a great gluten-free option that people seem to enjoy. But my favorite option is to actually use farro, which isn’t gluten-free but does add a deliciously chewy texture and nutty flavor to the chili. That said, you could also sub in barley or rice or other grains that you’d like, or just nix adding extra grains entirely. The choice is yours.

    To make the chili in the slow cooker, simply toss all of your ingredients in the Crock Pot and stir to combine. Then cook on low for 6-8 hours, or on high for 3-4 hours until everything is cooked through. So easy!

    Or, if you’d like to make this chili on the stovetop, saute your onions in a tablespoon of oil until soft. Then add all of your remaining ingredients (minus the vegetable stock and quinoa or farro) and cook on high until the chili reaches a simmer. Meanwhile in a separate pot, simmer the quinoa or farro in the vegetable stock until it is cooked through. Then add that entire pot (including the extra broth) to the chili mixture, and stir to combine.

    Then it’s time to ladle up that chili!

    You can either serve it plain…

    …or load it up with any of your desired toppings. I went with (vegan) avocado, cilantro, green and red onions. But you could also add in some shredded cheese and/or sour cream if you’re making this vegetarian. Whatever sounds good to you sounds good to me. :)

    The Vegetarian Chili Even Meat Eaters Love

    As expected this time of year, it’s been overcast, snowy, and icy. We’ve got quite a ways to go before anything but layers of white appear on the ground.

    Occasionally, I’ll buy flowers to brighten up the indoor space. Because sometimes we just need some color to bring in a bit of cheer. Scented candles, cozy blankets, and a warm cup of tea make regular appearances.

    Not to mention all the delicious chili — it’s perfect weather for some hearty big bowls of chili and a plate of honey cornbread muffins.

    This robust and hearty vegetarian chili was created because of to all my vegetarian family and friends who come over for dinner. They inspire me to create recipes like this vegetarian chili that even meat eaters readily devour. In fact, most don’t realize this comforting chili is even vegan approved.

    You will now receive updates from Good Food - Newsletter

    Get the latest news and updates emailed straight to your inbox.

    By submitting your email you are agreeing to Fairfax Media's terms and conditions and privacy policy.

    Serve your pasta straight away – don't leave in the slow cooker on the keep warm setting or you'll overcook it.

    Rich, hearty and satisfying. Photo: Supplied

    Thick and saucy veg bolognese

    This sauce is such a favourite of mine because it's rich, hearty and satisfying, while also being a big dose of vegies. And it couldn't be further from a watery sauce – in fact it's so thick and luscious we had to water it down to make lasagne.


    • 2 tablespoons extra virgin olive oil
    • 2 brown onions, thinly sliced
    • 3 garlic cloves, diced
    • 2 carrots, finely diced
    • 2 celery sticks, finely diced
    • 1 eggplant, diced
    • 400g swiss brown mushrooms, diced
    • 200g pitted kalamata olives, diced
    • 500g ripe tomatoes, diced
    • ¼ cup (70g) red miso paste*
    • 2 tablespoons maple syrup
    • 2 chicken-style stock cubes or 1 tablespoon faux-chicken stock powder (recipe below)
    • 3 teaspoons ground sweet paprika
    • 700g passata
    • 1 potato, peeled and grated
    1. First, heat oil in a large frypan over medium heat. Once hot, add onion and saute for 5-10 minutes or until soft. Add garlic and continue cooking for a couple of minutes. Transfer to slow cooker.
    2. In this order, add carrot, celery, eggplant, mushrooms, olives, tomatoes, miso paste, maple syrup, stock cubes or stock powder, paprika and passata to slow cooker. Cover and cook for 4 hours on high or 8 hours on low.
    3. Four or eight hours later, add grated potato, fold through, incorporating well. Cover and cook for a further 30 minutes on high.

    And your bolognese is ready to serve! My favourite option is to ladle the sauce over penne or rigatoni and garnish with a sprinkling of cheese and fresh greens. This sauce is also great as a shepherd's pie base, a pie filling, pasta bake sauce, served over creamy polenta, stuffed in capsicums or inside a jacket potato.

    * If avoiding gluten and soy, ensure miso paste is gluten and soy free.

    The meaty secret lies in two special ingredients: jackfruit and liquid smoke. Photo: Supplied

    Smoky pulled 'pork'

    It's very rare I try to imitate meat in a recipe, but this one just turned out so meaty it was impossible not to call it pulled "pork". The meaty secret lies in two special ingredients: jackfruit and liquid smoke. After a few hours cooking, the jackfruit shreds to the stringy texture of pulled meat, while the liquid smoke makes it taste like it's been cooked low and slow over hot coals for days. The hardest part about this recipe is finding those two ingredients – the actual method couldn't be any simpler if you tried. If you're planning your Mexican banquet in advance, the easiest place to get those ingredients is online.


    • 600g jackfruit in water or brine, drained*
    • ¼ cup (70g) tomato paste
    • ¼ cup (90g) golden syrup
    • 2 tablespoons worcestershire sauce**
    • 1½ tablespoons Mexican spice mix (recipe below)
    • 3 teaspoons fine salt
    • 4 garlic cloves, diced
    • 1¼ teaspoons liquid smoke***
    1. First, place jackfruit, tomato paste, golden syrup, worcestershire sauce, Mexican spice mix, salt and garlic in slow cooker. Stir to combine. Cover and cook for 2 hours on high or 4 hours on low.
    2. Two or four hours later, add liquid smoke, stir to combine. Use two forks to shred jackfruit as you would meat.

    Your pulled "pork" is ready. It looks pretty meaty, don't you think? Serve in tacos, burritos, toasted cheese sandwiches, spring rolls or sliders.

    * You'll find jackfruit in cans or vaccum-sealed packages from health food shops or online. As it becomes more and more popular, I've also recently seen it popping up in supermarkets. Make sure it's in water or brine, not syrup.

    ** For this recipe to be vegetarian and vegan, look for an anchovy-free worcestershire sauce, or better yet, make your own.

    *** Liquid smoke is essential for this recipe – find it in specialist food stores or online. A 250ml bottle will last you a lifetime because a little goes a long way. My favourite is hickory-flavoured liquid smoke.

    Note: This is a great recipe when entertaining a lot of people – set up a DIY taco station with this pulled "pork" as the base and plenty of fresh and flavoursome toppings. You can make up to four times this recipe in a large slow cooker – scale up the ingredients accordingly and follow exactly the same method and cooking time.

    No dairy, eggs, soy or nuts. Photo: Supplied

    Sticky date pudding for everyone

    For everyone! Because firstly, it's so moreish and delicious everyone will want a slice, and secondly, it's free of dairy, eggs, soy and nuts (also making it vegan), and you can happily sub in gluten-free flour. It's one of those desserts you can make no matter who you're feeding, and without any compromise on texture or flavour – promise. This recipe might look on the longer side, but I promise it's really quick and easy.


    • 2 cups (280g) pitted dates
    • 1 cup (250ml) boiling water
    • 1 tablespoon flaxseed meal*
    • 1 teaspoon bicarbonate of soda
    • ½ cup (110g) brown sugar
    • 2 tablespoons light-tasting olive oil + extra for greasing
    • 1½ teaspoons mixed spice
    • 1 cup (150g) plain flour**
    • 2 teaspoons baking powder
    1. First, place dates, water, flaxseed meal and bicarbonate of soda in a high-powered blender or food processor, stir to combine. Stand for 5 minutes.
    2. Add sugar, oil and spice. Process until well combined and dates are chopped but still a little chunky, 5-10 seconds.
    3. Add flour and baking powder, process on low speed until just combined. Fold any leftover flour in with a spatula.
    4. Grease a 2L pudding basin with olive oil using a pastry brush. Pour in date mixture. Give it a couple of bangs on the bench to release any air bubbles. Cover pudding with lid or foil, sealing tightly.
    5. Place inside slow cooker, then add water until pudding basin is two-thirds submerged. Cover and cook for 5 hours on high.
    6. Five hours later, check a skewer inserted in the pudding comes out more or less clean – not covered in raw mixture. If needed, cover and cook for a further 30 minutes on high.
    7. Once cooked, remove pudding basin from slow cooker and allow to stand for 10 minutes, then turn out onto a serving plate.

    It's warm and ready to serve! Cut thick slices and serve with cream, gooey caramel sauce, poached pears, ice-cream or fresh strawberries . or a combination. Just as good served cold, so don't stress if you're struggling to get the timing exactly right – you can make it up to 3 days in advance and store in an airtight container in the fridge.

    * Flaxseed meal is simply flaxseeds (also known as linseeds) milled down to a fine powder. You can buy it pre-milled, but honestly, it's often not fresh and frankly not very nice – it's best to mill your own as needed, or mill a couple of tablespoons at a time and store in the fridge or freezer. Use a high-powered blender or coffee grinder, and remember 1 tablespoon of whole flaxseeds will come out as less than 1 tablespoon of flaxseed meal.

    ** Use gluten-free flour for a gluten-free option.

    Faux chicken stock powder


    • ½ cup (200 g) fine salt*
    • 2 tablespoons dried parsley flakes
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 2 tablespoons nutritional yeast flakes**
    • 1 tablespoon brown sugar
    • 1 tablespoon yellow mustard seeds
    • 2 teaspoons dried thyme
    • 2 teaspoons celery seeds
    • 1 teaspoon ground turmeric
    1. Place all ingredients in food processor or high-powered blender until a fine powder is formed, approximately 2 minutes.

    Store in an airtight jar. Use 2 teaspoons instead of your standard stock cube, or add 2 teaspoons to 500ml water to make liquid stock.

    Makes: 2 cups

    * Note: Use a good-quality, unrefined salt such as a pink lake salt, never white table salt.

    ** Note: Nutritional yeast is not the same as instant yeast used in bread baking or brewer's yeast. Available from health food stores and some supermarkets.

    Mexican spice mix


    • 3½ tablespoons sweet paprika
    • 3 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 2 tablespoons smoked paprika
    • 1½ tablespoons ground cumin
    • 1 tablespoon chilli powder
    1. Place all spices in a large jar and shake to combine, or alternatively place in a mixing bowl and stir.

    Store in a sealed glass jar for up to a year.

    This is an edited extract from Modern Slow Cooker by Alyce Alexandra, published by Viking, RRP $29.99. Buy now