Slow-Cooker Vegetarian Chili

slow-cooker vegetarian chili vegan chili

Regardless, it is bone-chilling cold here in NYC today and this warm chili is totally going to hit the spot. While the girls were having breakfast this a.m. I simply tossed all the ingredients for veggie-packed chili in and we came home this afternoon to a perfectly cooked, warm, hearty, filling, and super healthy dinner. Plus, the girls love that I include little bowls of their favorite toppings to include at their own discretion. They love the indepence and I love seeing them fill their bellies with veggie, fiber & protein packed goodness!

This Recipe Is:

  1. Vegetarian

  2. Warm and comforting

  3. Kid-approved

  4. Vegan

  5. Gluten-free

  6. Veggie-packed

  7. Easy to make

  8. Family-friendly


Slow-Cooker Vegetarian Chili


  1. 1 large yellow onion, chopped

  2. 4 garlic cloves, peeled and finely chopped

  3. 1 tablespoon chili powder

  4. 1 tablespoon ground cumin

  5. 2 teaspoons dried oregano

  6. 1 teaspoon salt

  7. 1 28 oz. can fire-roasted tomatoes

  8. 1 15.5 oz. can black beans, drained and rinsed

  9. 1 15.5 oz. can kidney beans, drained and rinsed

  10. 1 medium sweet potato, peeled and diced

  11. 4 large carrots, peeled and chopped

  12. For serving: sour cream, shredded cheese, diced avocados, corn chips, or fresh cilantro


  1. In a (4-6 qt.) slow cooker, combine all ingredients plus 1 cup water. Cover and cook on low until the sweet potatoes and carrots are tender and the chili has thickened, approx. 7 hours. Alternatively, cook on high for 4 hours.

  2. Serve with your favorite toppings.


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