Easy Vegetarian Crockpot Chili Recipe

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You know what I dislike about Monday? Everything. It seems to be the busiest day of the week and the one with the longest to do list. It also seems to be the day I am MOST tired! This vegetarian crockpot chili recipe was my solution to both of these problems. I literally did nothing but open cans, jars, and packages and dump it into a crockpot. Okay, there was some onion chopping and garlic mincing but that is really about it. There was nothing to pre-cook and since I put it in the crockpot, I just ignored it for 5 hours while it simmered and made my house smell good. Doesn’t it look delicious?

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Easy Vegetarian Crockpot Chili Recipe

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I chose to add Boca Veggie Crumbles to this vegetarian crockpot chili recipe. I really like the texture of ground beef along with the beans in my chili. I decided to see how the meat substitute tasted in it and I was pleasantly surprised. Honestly, it had the exact texture of ground beef and tasted delicious. You could leave the veggie crumbles out and just add another can of beans or use a pound of cooked ground beef if you aren’t looking for a vegetarian chili recipe.

Easy Vegetarian Crockpot Chili Recipe

The heat from this recipe comes from the jar of salsa you will add to the rest of the ingredients. If you prefer a mild chili, choose a mild salsa. I used a hot salsa and it definitely had a nice kick to it! Make sure you top your vegetarian crockpot chili recipe with plenty of shredded cheddar cheese and either chives or green onions before you serve it. It is a delicious meatless dinner recipe that is quick and easy to make!  Bring it to your next tailgate party for a vegetarian option for fellow football fans. 

Easy Vegetarian Crockpot Chili Recipe

Easy Vegetarian Crockpot Chili Recipe

Yield: 8 servings

Easy Vegetarian Crockpot Chili Recipe

Easy Vegetarian Crockpot Chili Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (15 ounce) can pinto beans (drained and rinsed)
  • 1 1 (15 ounce) can kidney beans (drained and rinsed)
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can corn (drained)
  • 1 (15 ounce) can tomato sauce
  • 1 jar salsa (hot or mild, between 8 to 15 ounces)
  • 2 cups vegetable stock
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (12 ounce) package veggie crumbles
  • 1 tsp cumin
  • 1 tsp chili powder
  • shredded cheddar and diced chives/green onions for serving


  1. Place everything except toppings into crockpot. Stir well. Place lid on top and cook 5 to 6 hours on high.
  2. Serve topped with shredded cheese and chives/green onions

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 952Total Fat: 52gSaturated Fat: 8gCholesterol: 5mgSodium: 7224mgCarbohydrates: 103gSugar: 37gProtein: 25g


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Easy Vegetarian Crockpot Chili Recipe


  1. Love chilli, but never tried a vegie one will defiantly be adding this to my list of recipes to try.
  2. Interesting, loved this crockpot chilli recipe. Have bookmarked it as I plan to try it out over weekends.
  3. It looks delicious. Easy to make too. I'll definitely try at home. I'm sure hubby would love it! Thanks for sharing!
  4. The calorie count, carbs, sugar and sodium seem extremely high for vegetarian chili. What is the size of one serving?

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