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Slow Cooker Vegetarian Chili

Rated as 4.67 out of 5 Stars
1

"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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Ingredients

7 h servings 160
Original recipe yields 12 servings

Directions

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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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Reviews

Read all reviews 35
  1. 42 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

Delicious! Perfect super bowl dish!

Amazing recipe! I used chicken stock Instead of veggie stock and added white butter beans (those are my favorite) and followed the rest of the recipe exactly. (No coconut milk) and I loved it! S...

I thought that this was a really good recipe. It was simple and tasty. I'm not a huge chili fan and I liked it. Hubby is a big chili fan and said this was one of the better recipes I have mad...

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