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Slow Cooker Vegetarian Chili

Rated as 4.64 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 33
  1. 39 Ratings

  2.  
    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

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...

Most helpful critical review

It was ok. Followed exact recipe

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

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

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...

I made this recipe as is, with no modifications. The flavor was good, and the chili was pretty hearty. Lasted me for lunch for the week!

Turned out great—making a trial run for a chili cook off next week . Really interesting flavors! Left out the green beans cause they seemed wrong for the recipe. Will add the coconut milk for...