New this month
Get the Allrecipes magazine

Slow Cooker Vegetarian Chili


"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."
Added to shopping list. Go to shopping list.


7 h servings 160 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 24.8 g carbohydrates; 7.1 g protein; 0 mg cholesterol; 409 mg sodium. Full nutrition

Similar recipes


Read all reviews 24
Most helpful
Most positive
Least positive

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 ...

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

Loved it! I used vegetable stock in place of cubes and water. My sister in law visited and is vegetarian, so I made this for dinner, my husband and a few other guys want meat. Cooked sirloin on ...

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

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.

Excellent! Topped with light sour cream, enjoyed by all.

I would recommend to add a little sugar and veggie ground.

I made this for a Chili luncheon we had at work. A coworker is a vegetarian and I wanted to make sure she could join in as it was Team Leads cooking. It was my first time making a anything like ...