Boulder Locavore®

Easy Gluten-Free. Seasonal Recipes. Travel.

open menu
go to newsletter page
open search bar
×

LAST UPDATED: • FIRST PUBLISHED: By 51 Comments

Slow Cooker Vegetarian Chili with Tangy Baked Beans

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Slow Cooker Vegetarian Chili is a hearty answer to a meatless main dish. Spicy, tangy and satisfying with black beans, baked beans and more!

Slow Cooker Vegetarian Chili title image

Slow Cooker Vegetarian Chili with Tangy Baked Beans is a flavor-packed recipe. Full of plant protein, this dish will leave you satisfied and not missing the meat!

Vegetarian Chili in the Slow Cooker

The secret to a hearty, filling chili actually is NOT the meat; and this vegetarian chili proves it!

A satisfying chunky texture, ample protein (it’s filling) and loads of great flavor create an unforgettable comfort food recipe everyone loves.

Why Make THIS Vegetarian Chili?

In addition to the variety of vegetables and great texture, using vegetarian tangy baked beans gives a whole new flavor to this vegetarian chili!

A little bit of unsweetened coconut milk also adds some creaminess and flavor to make it special.

Slow cooker Vegetarian Chili in a white bowl

Ingredients in this Vegetarian Chili

Don’t let the length of this ingredient list fool you; this vegetarian chili can be put together in less than 10 minutes!

  • Olive Oil
  • Yellow Onion
  • Garlic Cloves
  • Red Sweet Pepper
  • Yellow Sweet Pepper
  • Celery Stalk
  • Cumin
  • Chili Powder
  • Carrot
  • can Vegetarian Baked Beans with liquid
  • can Diced Tomatoes
  • can Black Beans
  • can Corn Kernels (frozen/thawed or fresh kernels may be substituted)
  • Unsweetened Coconut Milk
  • Kosher Salt to taste

Suggested Garnishes:

  • lime zest
  • chopped Italian parsley leaves (fresh)
  • a dollop of plain Greek yogurt or sour cream
  • grated cheddar cheese

Serve with this delicious Cornbread recipe!

Slow Cooker Vegetarian Chili is EASY

A great thing about this vegetarian chili recipe is most of the ingredients are already prepared for you.

The baked beans, black beans, tomatoes and corn are all canned. The spices just need to be measured out.

Vegatarian Chili with tangy baked beans, black beans and corn

Vegetarian Chili Prep Shortcut

The only ingredients requiring preparation are the fresh vegetables.

Want a timesaving tip? Use a mini chopper. I use it whenever I can to save time from hand chopping.

The container can be washed in the dishwasher when done (always wash the blade my hand to keep it sharp!)

How to Make this Slow Cooker Vegetarian Chili – Step by Step:

This slow cooker has one extra step before adding everything and turning it on. It makes all the difference!

  • Heat the olive oil in a large skillet. Sauté the onions and garlic until softened (4 minutes).
  • Add the celery, peppers, cumin and chili powder; continue to sauté an additional 3 minutes.
  • Spoon the sautéed mixture into a 6-7 quart slow cooker.
  • Add the remaining ingredients and cook on high for 7 hours.
  • Serve with suggested garnishes or store sealed until serving. NOTE: maybe be made 1-2 days before serving).

Large white bowl of Vegetarian Chili with spoon

Why Sauté the Vegetables First?

Taking a few minutes to sauté the vegetables before adding them to the slow cooker develops more flavor and cuts the sharpness of the onions.

If you don’t have the time you can also add everything to the slow cooker and skip the sautéing.

Make Ahead Vegetarian Chili

As with most chili recipes, this vegetarian chili builds more flavor when made ahead of time.

Whether you choose to make it a day before serving, or enjoy leftovers a few days later, you’ll find it improves with time but is still great the day it is made.

Slow Cooker Tangy Baked Bean Chili. The best flavors of sweet baked beans and spicy black bean chili in one! Vegetarian and you won't miss the meat with the depth of flavor. - BoulderLocavore.com

More Slow Cooker Recipes You’ll Love:

Slow Cooker Tangy Baked Bean Chili. The best flavors of sweet baked beans and spicy black bean chili in one! Vegetarian and you won't miss the meat with the depth of flavor. - BoulderLocavore.com

Slow Cooker Tangy Baked Bean Chili {vegetarian}

This easy vegetarian chili recipe blends mouthwatering flavors and wholesome ingredients for a satisfying chili everyone loves!
5 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: baked bean chili, slow cooker bean chili, slow cooker vegetarian chili
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 6 -7 cups chili
Calories: 426kcal
Author: Toni Dash

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion , peeled and chopped
  • 2 large Garlic Cloves , peeled and minced
  • 1 medium Red Sweet Pepper , cored and chopped
  • 1 medium Yellow Sweet Pepper , cored and chopped
  • 1 medium Celery Stalk , scrubbed and chopped
  • 1 teaspoon Cumin
  • 1 ½ tablespoons Chili Powder
  • 1 large Carrot , scrubbed or peeled with top and end removed, sliced in ¼ inch thick slices
  • 1 28- ounce can Vegetarian Baked Beans with liquid
  • 1 28- ounce can Diced Tomatoes , drained
  • 1 15- ounce can Black Beans , rinsed and drained
  • 1 15- ounce can Corn Kernels (frozen/thawed or fresh kernels may be substituted)
  • ¾ cups Unsweetened Coconut Milk
  • Kosher Salt to taste

Suggested Garnishes:

  • lime zest
  • chopped Italian parsley leaves (fresh)
  • dollop of plain Greek yogurt or sour cream
  • grated cheddar cheese

Instructions

  • In a large skillet over medium-high heat, heat the olive oil until it shimmers on top. Add the onion and garlic; sauté until softened, about 4 minutes. 
  • Add the peppers, celery, cumin and chili powder. Continue to cook, stirring frequently for an additional 3 minutes. 
  • Spoon the vegetable mixture into the bottom of a 6-7 quart slow cooker.
  • Add the remaining ingredients to the slow cooker and stir to combine. Place the lid on the cooker and cook on HIGH for 7 hours. 
  • Serve or store sealed in the refrigerator until using (can be made 1-2 days beforehand to allow the flavors to blend).

Nutrition

Calories: 426kcal | Carbohydrates: 66g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 1245mg | Potassium: 1285mg | Fiber: 17g | Sugar: 7g | Vitamin A: 3175IU | Vitamin C: 83.2mg | Calcium: 174mg | Iron: 7.3mg

 

Originally published: September 3, 2015

ABOUT THE AUTHOR

TONI DASH

Toni Dash head shot

Toni Dash, is the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

Free Email Course

5 Secrets to Make Every Meal a Breeze
Cut out the complicated!
Learn my tips, recipes, and strategies for making mealtime easy.

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Jeffery M Morgan says

    5 stars
    Thanks for sharing this recipe, this is indeed worth the try. This looks awesome way to skip meat. 😉

    Reply

    • Toni Dash says

      It would work I’m sure but I’m not sure about the flavor combination. If you tryvit will you let me know how it turned out?

      Reply

  17. Tricia @ Saving room for dessert says

    Adding the Silk is brilliant! I love this recipe and love that it is perfect for a meatless Monday meal too. Thank you so much Toni – love the photos too!

    Reply

  19. Jeanine says

    Now this looks delicious. Perfect for Fall, which is my favorite time of year for cooking. i love making Fall dinners. So does my husband he would love this.

    Reply

  20. Sarah | Well and Full says

    Summer may not be technically over but I’m ready for the cooler weather! Fall is my absolute favorite season, I love the hikes and the changing leaves and the hot chai teas. 😀

    Reply

    • Toni Dash says

      I agree completely Sarah! I put cold weather plants in pots on my front porch yesterday and when just going out to water them found again it’s a chilly morning. So happy!

      Reply

  21. Michelle @ My Gluten-free Kitchen says

    5 stars
    My husband loves chili, but I always make the same recipe. This one looks amazing. I love the “secret ingredient”!

    Reply

  22. Crystal says

    It’s hard to feel like it’s still summer when you’re back to bedtimes and homework routines. I am getting excited about the coming of fall and warm meals.

    Reply
Subscribe to email updates to get your FREE recipe ebook!!Click Me!!