Slow Cooker Vegetable Chili

3.54 from 13 votes

Plant-based chili that will fill you up without weighing you down!

This Slow Cooker Bean and Vegetable Chili will no doubt hit the spot when you’re craving a hearty meal! Despite tasting rich and delicious, our veggie-rich chili boasts a low-fat profile and contains no animal fat. And thanks to your slow cooker, meal prep and cleanup are a cinch, too. The Crock-Pot saves you from hovering over the stove or monitoring your creation at all. Simply toss the ingredients in the bowl and let the magical appliance take care of the rest!

Chillier weather is upon us, and it’s no secret that appetites increase when the temperature drops. It seems we are hard-wired to bulk up in cold climates with shorter days and limited exposure to sunlight. No wonder it isn’t uncommon to pack on a little “extra insulation” during the wintry season. Veggie chili will help you satisfy that craving without packing on the extra pounds.

Replenish The Right Way

This recipe is bright, vibrant, and full of nutritious ingredients!

People tend to increase their animal fat consumption significantly as the weather gets colder. This should come as no surprise, as science reminds us that humans have an ingrained instinct to eat more in colder months, leading to increased caloric intake. Allowing a seasonal effect to control our fat intake seems unfair after New Years’ when we want to boost healthy eating goals and fitness levels, not the number on the scale!

Luckily, you can stop the frigid season from overpowering your appetite. The reality is we expend more energy when we’re cold, meaning your body will crave replenishment via food. The key to staying healthy involves replenishing the right way.

Home Cooking = Lower Fat Intake

Fill up on fiber and a whole bunch of deliciousness by digging into our vegetable chili!

Soups, stews, and chilis serve as some of the greatest belly-warming recipes out there, especially if you whip them up yourself. Many homemade recipes contain tons of valuable nutrients without cashing out at a compromising price calorie-wise.

Our featured ingredients deserve some recognition, as they flaunt their share of powerful health benefits. For starters, black beans and kidney beans form the foundation of this tasty meal. These two superfoods pack an impressive protein punch to keep you feeling full and satisfied while also carrying a hefty dose of fiber. Additionally, these ingredients help:

  • Maintain healthy cholesterol levels in the blood.
  • Promote digestive regularity.
  • Feed your system with good bacteria to promote a healthy gut biome.
  • Prevent inflammation while detoxifying the liver, thanks to the mineral selenium.
  • Ward off heart disease, thanks to nutrients like potassium, folate, and vitamin B6.

Wow! Who knew these simple, cheap staples had so many superpowers?

Colorful Veggies Add Vibrancy

This chili recipe is made using plant-based ingredients for a meat-free option!

We’ve also incorporated several veggies into this gorgeous slow cooker vegetable chili. Tomatoes, sweet potatoes, onions, carrots, corn, and celery add even more nutrients and a colorful vibrancy to the menu. Similarly, when cooked slowly, the combination of these veggies creates an incredible depth of flavor.  Savory spices like chili powder, cumin, and black pepper serve to further heighten and deepen the dish.

We Love Making Chili in the Slow Cooker

Tasty chili that is super tasty and vegetarian friendly? You bet!

Our chili tastes amazing and boasts an impressive nutritional profile, but it comes with even more notable perks. For one thing, you don’t have to heat up your entire kitchen or invite a messy, pots-and-pans-piled-high situation when preparing this recipe.

All in all, this chili will save you on cold, winter nights when you’re too tired and hungry to cook. Simply prep it in the morning and return home to the mouthwatering aroma of warm, bubbly chili that’s ready to devour. You can also make it in the Instant Pot if you prefer. See our notes in the recipe for more details.

We call this recipe a quadruple threat. Why? Well, it meets the critical criteria of being healthy, easy, affordable, and of course, delicious. We hope you enjoy this satisfying chili. Let us know what you think!

3.54 from 13 votes

Slow Cooker Vegetable Chili

Keep the inches off with this healthy and absolutely delicious vegetarian chili.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 12 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine American

Ingredients

  • 30 ounces black beans cans, drained
  • 15 ounces dark red kidney beans can
  • 2 cups carrots thinly sliced
  • 1 cup sweet onion diced
  • 1 cup celery diced
  • 1 sweet potato cut into bite-size pieces
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 30 ounces diced tomatoes cans
  • 4 ounces diced green chilis can
  • 6 ounces tomato paste can
  • 2 1/2 cups vegetable broth optional water
  • 1 cup corn kernels frozen or fresh
  • 1/2 cup cilantro fresh, for garnish

Instructions

  • Add all the ingredients to the slow cooker, stir, cover, and cook on low 6-8 hours.
  • Optional, top with shredded cheese, sour cream, or diced avocado.

Notes

Instant Pot Timer Instructions for 12 minute cycle
Add all the ingredients to the Instant Pot, stir, and cover.
Select Pressure, and add cooking time (12 minutes). To Delay Start Time, Press Delay Start  and use “+” and “-“ to set the delayed hours. Press Delay Start key again to change the minutes: The time you are setting is the delayed time before the program starts. At the end of the cook cycle, wait ten minutes for IP to depressurize, open the safety valve, and your chili is ready.

Nutrition Information

Serving: 1cup | Calories: 166kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Sodium: 519mg | Fiber: 11g | Sugar: 8g |
SmartPoints (Freestyle): 1
Keywords dairy-free, Plant-Based, Slow Cooker, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

3 Comments

  1. Loved this chilli but had to reduce the chilli powder the second time I made it. I like chilli but that was way to hot for me. I passed my first onto a friend who told me needed more chilli. I put in smoked paprika instead. I also put in other veg in season. Great to make and freeze for an ” I don”t want to cook day.”

  2. What makes this chilli 6 points? The only thing I see with points is the sweet potato. Am I missing something? Thanks.

    1. You are correct, Susan! This recipe should only be 1 point. Sorry about that, I have adjusted the information.

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