Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili is a recipe you’ll love to make and eat. Combine beans and veggies for a dinner that will seem like it took far more effort than it did. Great on its own as a bowl of chili or served over rice to make it even more filling.

Slow Cooker Vegetarian Chili

5 from 1 vote


  • 2 cubes vegetable bouillon, crumbled

  • 1 tablespoon ground cumin

  • 1 clove garlic, minced

  • 2 teaspoons chili powder

  • 1 teaspoon ground turmeric

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon ground red pepper

  • 1 cup water

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15 ounce) can dark red kidney beans, drained and rinsed

  • 1 (15 ounce) can vegetarian baked beans

  • 1 (14.5 ounce) can diced tomatoes

  • 1 onion, diced

  • 2 stalks celery, diced

  • 1 cup diced carrot

  • 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces

  • 1 cup coconut milk (optional)


  • 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.
  • 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.
  • Cook on High for 6 to 8 hours.
  • Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

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