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Slow Cooker Vegetarian Chili

Rated as 4.67 out of 5 Stars

"Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese."
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7 h servings 160
Original recipe yields 12 servings


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  1. Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
  2. Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
  3. Cook on High for 6 to 8 hours.
  4. Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

Nutrition Facts

Per Serving: 160 calories; 4.7 24.8 7.1 0 409 Full nutrition

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Read all reviews 35
  1. 42 Ratings

    Rated as 5 out of 5 Stars
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Most helpful positive review

Made as is but used the Instapot bean/chili setting. Ready in 30 minutes! Delicious:)

Most helpful critical review

It was ok. Followed exact recipe

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Made as is but used the Instapot bean/chili setting. Ready in 30 minutes! Delicious:)

I am not a lover of veggie or vegan chili bc I find the taste very boring. This recipe, however, does not fit into that category. The flavor was surprisingly wonderful and I'm glad I made a d...

Made today. Left out turmeric as I didn't have it. I had a green pepper that needed to be used up so diced it and added. Used 2 tsp. veg granules as I didn't have cubes. I didn't have fresh ...

This was the best vegetarian chili I ever had. I used vegetable stock in place of the boullion and cut back on the red pepper as DH doesn't tolerate heat well. Otherwise made as-is.

This was sooo good. I didn’t change a thing.

The baked beans make it almost too sweet when having it for a second night

This is the second time I’ve made it. The flavor is spot on for me. I love the heat, but if you don’t you can always cut back on the red pepper. I made it as is today but you can really add or s...

Delicious! Perfect super bowl dish!

My son made this for Christmas Eve. We used dry chick peas and dry black beans instead of canned. We had to add 2 cans of diced tomatoes and a can of tomato sauce to get enough liquid. We sho...